Here’s a vegan version of the pistachio cake, with updated nutritional information:
Vegan Pistachio Cake with Creamy Cashew Whip
Ingredients:
For the Cake:
- 125g/4.4oz pistachio kernels, unsalted
- 1 cup plain flour (all-purpose flour)
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda (bi-carb soda)
- 1/4 tsp cooking salt/kosher salt
- 3/4 cup plain plant-based yogurt (such as almond or soy yogurt)
- 60g/4 tbsp coconut oil (or another plant-based oil), melted and slightly cooled
- 1/4 cup plain plant-based milk (such as almond, soy, or oat milk)
- 3/4 cup coconut sugar (or another granulated sugar substitute)
- 1/2 tsp vanilla extract
- 1 tbsp ground flaxseed (mixed with 3 tbsp water, as an egg substitute)
- 4 drops of green food coloring (optional)
For the Creamy Cashew Whip:
- 100g/3.5oz raw cashews, soaked in water for at least 2 hours, drained
- 3/4 cup coconut cream (or other plant-based cream)
- 3 tbsp maple syrup (or agave syrup)
- 1/2 tsp vanilla extract
- 2 tsp lemon juice (optional)
- Pinch of salt
Instructions:
- Preheat Oven:
- Preheat to 180°C/350°F (160°C fan-forced). Grease and line a 20 cm/8″ round cake pan with parchment paper.
- Pistachio Powder:
- Toast: Spread pistachios on a tray and bake for 12 minutes, shaking halfway. Cool completely (~15 minutes).
- Blitz: Measure 3/4 cup pistachios (reserve the rest for decoration) and pulse into a powder using a NutriBullet or small food processor. Aim for 98% powder.
- Cake Preparation:
- Combine Dry Ingredients: In a large bowl, mix pistachio powder with flour. Break up any clumps using your fingers. Add baking powder, baking soda, and salt; whisk to combine.
- Combine Wet Ingredients: In a separate bowl, whisk together plant-based yogurt, melted coconut oil, plant-based milk, coconut sugar, vanilla extract, and flaxseed mixture (flaxseed and water).
- Mix Wet and Dry Ingredients: Pour wet ingredients into the dry mixture. Use a rubber spatula to mix until the flour is almost incorporated.
- Add Coloring: If using, add green food coloring and mix until the batter is mostly lump-free.
- Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 40 minutes, turning the pan at 30 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely (~1 hour).
- Creamy Cashew Whip:
- Blend Cashews: In a high-speed blender, blend soaked and drained cashews until smooth.
- Add Remaining Ingredients: Add coconut cream, maple syrup, vanilla extract, lemon juice (if using), and salt. Blend until the mixture is creamy and spreadable.
- Assemble:
- Spread Frosting: Spread the creamy cashew whip over the cooled cake.
- Decorate: Finely chop the reserved pistachios and sprinkle them over the frosting.
- Serve: Slice and enjoy!
Estimated Nutritional Information (Per Serving):
- Calories: 280 kcal
- Fat: 20g
- Carbohydrates: 22g
- Net Carbs: 18g
- Protein: 6g
- Sugar: 14g
Notes:
- Plant-Based Yogurt: Make sure the yogurt you use is unsweetened and unflavored to keep the cake’s flavor balanced.
- Plant-Based Cream: For the cashew whip, ensure that the coconut cream is thick and rich for a creamy texture.
- Flaxseed Substitute: Flaxseed mixed with water serves as an egg substitute in this recipe.
This vegan pistachio cake is both delicious and plant-based, offering a rich, nutty flavor and a creamy topping that’s sure to impress your guests. Enjoy!
