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

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Course: Dessert

Cuisine: American

Keyword: Vegan Pistachio Cake

Prep Time: 15

Cook Time: 35

Servings: 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!

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