Pistachio Cake
This pistachio cake is soft, moist and full of nuts! It is topped with whipped cream, fresh fruit and whole pistachios. This is the perfect summer dessert.
Ingredients
- 350 ml Almond milk unsweetened
- 1 tablespoon Apple cider vinegar
- 115 g Butter unsalted
- 115 ml Vegetable oil
- 300 g Sugar caster, white, super-fine
- 1 teaspoon Salt
- 2 teaspoon Vanilla extract
- 350 g Flour plain, white, all-purpose
- 1 tablespoon Baking powder
- 35 g Pistachios chopped finely
- 200 ml Double cream whippable
- 2 handfuls Strawberries + blueberries
- 1 handful Whole roasted pistachios
Instructions
- Pre-heat your oven to 180C/ 350F.
- Make your vegan buttermilk by pouring your milk into a jug and adding the apple cider vinegar. Whisk briefly, for 1-2 seconds and then leave aside. it will curdle.
- In a standing mixer, beat the butter, oil and sugar together for 2 minutes. Then add the vanilla extract and combine. Then add your flour, baking powder, salt and pistachios and mix on a slow speed. Gradually add the milk mixture as it mixes until all well combined.
- Pour your pistachio cake batter into a lined 8 inch baking tray with a removable bottom. Bake for 45-55 minutes, or until a knife comes out of the centre clean and you feel confident it is cooked all the way through. Then, leave to cool
- Once your cake is cool, whip you double cream up in a standing mixer until firm peaks have formed.
- Chop some of your strawberries for the top of the cake.
- Add you whipped cream to the top of your cake and use a mini spatular to spread it out. Then, add your strawberries, blueberries and whole pistachios. Then, slice it up and enjoy!
Nutrition
Calories: 645kcalCarbohydrates: 73gProtein: 6gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 59mgSodium: 610mgPotassium: 124mgFiber: 2gSugar: 39gVitamin A: 748IUVitamin C: 0.4mgCalcium: 176mgIron: 2mg
Tried this recipe?Let us know how it was!