Vegan Pistachio Cake

You will also enjoy, Vegan Hummingbird Bundt Cake and Vegan Coconut Poke Cake

Hey, friends! Happy upcoming holidays! I can’t wait to share with you this new cake recipe today. It’s so delicious. I know I say it every time I prepare a new cake, but believe me, this one is truly amazing and one of my favorites. This Vegan Pistachio Cake is best for the holidays! 

My last pistachio experience was probably the “Muffins,” and that was a hit, therefore I decided to try this distinct flavor in a cake. Interesting fact: I just came to know that pistachio flavor is the 2nd most popular ice cream flavor in Switzerland.

This simple Vegan Pistachio cake requires only a few basic ingredients, 10 minutes of hands-on prep time, and 40 minutes of baking time. There are no artificial colors or cake mixes used in this recipe. 

Everything about this cake is great! It is

  • Quick, easy, and affordable
  • Buttery soft
  • Great for every season
  • Has a stunning hue
  • Is filled with pistachio goodness
  • Requires no eggs, no milk, no box mix, and no food coloring
  • Only requires one bowl
  • Is just so yummy!

So I’m hooked!!!

vegan pistachio cake

Is Vegan Pistachio Cake Healthy?

Yes! This vegan Pistachio Cake is as healthy as delicious and delightful to eat. Because Pistachios are rich in protein, fiber, and antioxidants, as well as good fats. They’re also tasty, versatile, and pleasant to consume.

Pistachios are an excellent source of vitamin B6. Vitamin B6 is required for a variety of body activities, including blood sugar management and the synthesis of hemoglobin, an oxygen-carrying protein in red blood cells.

They also help in weight loss, reducing blood sugar and cholesterol levels, improving heart and digestive health, as well as better eye health.

Therefore, including pistachios in your diet is an excellent way to improve your overall health.

How to Make Vegan Pistachio Cake?

As I stated above this Vegan Pistachio cake is incredibly easy and simple to prepare. You’ll require the following pantry ingredients and steps to follow:

Ingredients

  • 1 cup all-purpose gluten-free flour
  • 2 cups pistachio flour
  • ¾ cup organic cane sugar
  • 3 tablespoons tapioca flour
  • 2 tablespoons golden flaxseeds
  • 1 tablespoon baking powder
  • ¼ teaspoon pink Himalayan salt
  • ¼ cup melted vegan butter
  • 1 cup orange juice
  • 1/4 cup cranberries (optional)

Vegan Cream Cheese Frosting

  • 4 ounces vegan cream cheese
  • 1 tablespoon vegan butter
  • 2 cups powdered sugar
  • 1 tablespoon almond milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon orange zest

pistachio cake batter

Directions

  1. Preheat the oven to 375 degrees F. Prepare an 8-inch round cake pan, line with parchment paper, and brush or spray with oil and set aside.
  2. Make the pistachio flour by blending shelled pistachios in a food processor or high-speed blender until fine texture. Set aside.
  3. In a large bowl combine, gluten-free flour, pistachio flour, cane sugar, tapioca flour, golden flaxseeds, baking powder, and salt. Mix well.
  4. Add melted butter and orange juice and mix using a spoon or handheld mixer. Fold in the cranberries.
  5. Scoop batter into the prepared pan and bake for 35-40 minutes or until a fork inserted into the center comes out clean.

For The Frosting

  1. Add powdered sugar, vegan cream cheese, vegan butter, almond milk, vanilla, and orange zest to a large bowl.
  2. Using a handheld mixer, beat the frosting until light and fluffy. Spread on cooled cake.
  3. Slice it to serve. And, enjoy!

frosting pistachio cake

Storing Suggestions

You can store this Vegan Pistachio Cake in an airtight container at room temperature for 48 hours, or for up to a week in the fridge. Make sure to let it cool at room temperature before storing.

Although I’m not a big fan of freezing the cake, you can freeze the whole cake or individual slices with or without frosting, for up to a month. Freeze the cake/slices for approximately 30 minutes on a baking tray to harden the frosting. Then, using plastic wrap and foil, tightly wrap the cake and put them in the freezer. Let it thaw in the refrigerator or at room temperature before using.

Substitutions and Additions

Stop here for a moment and take a look at the following possible ingredients substitutions or additions before getting started making your cake batter. 

  • You can replace vegan butter with coconut oil in this recipe.
  • In place of orange juice, any unsweetened plant milk, such as coconut milk, oat milk, almond milk, cashew milk, or rice milk, can be used. It’s important to keep in mind that the quantity of plant-based milk you’ll use probably needs to be adjusted.
  • Optionally, you can add chopped pistachios over the frosting. This will provide an extra crunch and an attractive garnish to your vegan Pistachio cake. They’ll also give the cake a pleasant flavor and texture.
  • You can also add any type of your favorite chocolate chips or carob chips instead of cranberries. The white choc chip, the semi-sweet, and the dark choc chip all taste great in this cake.
  • Although pink Himalayan salt isn’t a must, it does improve the flavor of your vegan pistachio cake.

Recipe Notes

Note these useful tips. They’ll be there to help you throughout the process!

  • Prepare your pan thoroughly to avoid the possibility of the cake sticking to the pan or possibly tearing.
  • Don’t over-mix the cake batter. Once all of the wet and dry ingredients are well combined, stop stirring. Then, very carefully fold in the cranberries. Over mixed batter results in a less fluffy cake when baked.
  • Lightly coat the cranberries with flour to prevent them from sinking to the bottom of the batter and leaking their juice.
  • The baking time and temperature may vary depending on the type of your oven. So adjust the baking time and temperature accordingly.
  • Let the cake completely cool, before frosting, otherwise, the frosting will glide or spoil.

Other Vegan Cakes To Prepare

  1. Vegan Pineapple Upside Down Cake
  2. Vegan Carrot Cake
  3. Lemon Pound Cake
  4. Lemon Raspberry Bundt Cake
  5. Jamaican Fruit Cake

vegan pistachio cake on white cake stand

If you like and enjoy this recipe, please leave a comment to let me know about your feedback… Have fun baking!

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Vegan Pistachio Cake on a cake display

Vegan Pistachio Cake

Try this deliciously moist and buttery Vegan Pistachio Cake! A perfect combination of pistachio and cranberries, and topped with an incredibly creamy frosting! Those who love pistachios will fall in love with this cake!
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Pistachio Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 12 servings
Calories: 228kcal

Ingredients

  • 1 cup all purpose gluten-free flour
  • 2 cups pistachio flour
  • 3/4 cup organic cane sugar
  • 3 tablespoon tapioca flour
  • 2 tablespoons golden flaxseeds ground
  • 1 tablespoon baking powder
  • 1/4 teaspoon pink Himalayan salt
  • 1 cup orange juice
  • 1/4 cup melted vegan butter
  • 1/4 cup dried cranberries optional

Vegan Cream Cheese Frosting

  • 4 ounces vegan cream cheese
  • 1 tablespoon Vegan Butter
  • 2 cups organic powdered sugar
  • 1 tablespoon almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest

Instructions

For The Cake

  • Preheat the oven to 375 degrees F. Prepare an 8-inch round cake pan, line with parchment paper, and brush or spray with oil and set aside.
  • Make the pistachio flour by blending shelled pistachios in a food processor or high-speed blender until fine texture. Set aside.
  • In a large bowl combine, gluten-free flour, pistachio flour, cane sugar, tapioca flour, golden flaxseeds, baking powder, and salt. Mix well.
  • Add melted butter and orange juice and mix using a spoon or handheld mixer. Fold in cranberries.
  • Scoop batter into the prepared pan and bake for 35-40 minutes or until a fork inserted into the center comes out clean.
  • Transfer cake to a cooling rack, cool completely before adding the frosting.

Vegan Cream Cheese Frosting

  • Add powdered sugar, vegan cream cheese, vegan butter, almond milk, vanilla, and orange zest to a large bowl.
  • Using a handheld mixer, beat the frosting until light and fluffy. Spread on cooled cake.
  • Slice it to serve. And, enjoy!

Nutrition

Calories: 228kcal | Carbohydrates: 47g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 202mg | Potassium: 59mg | Fiber: 2g | Sugar: 36g | Vitamin A: 87IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 1mg

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9 Comments

  1. 5 stars
    Great recipe! I brought it to a weekend St. Pat’s gathering where I am the only one GF/dairy/egg free. Everyone loved it. The orange flavor was a bonus.

    I checked several stores for pistachios already shelled. There are several new roasted salted flavors but no store had unsalted. I used their lightly salted and omitted the salt.

    1. Julie, Happy St. Patrick’s Day. I’m so happy you enjoyed it. I really appreciate your feedback.

  2. 5 stars
    Hi, I plan to make this but wondered if the pistachios are roasted or not? If roasted, I assume they are not salted. Thanks! Julie

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