Pistachio Cake
Whether you’re looking for a festive St. Patrick’s Day dessert or just something a little different than your standard cake recipe, this pistachio cake delivers! No cake mix here, and that’s what makes it so delicious.
Since I used to run my own baking business, I have a soft spot for cake recipes, whether it’s this pistachio cake, ultra moist carrot cake, or my reader favourite chocolate cake (which was given a shout out on The Kitchn as one of their favourites too!). It’s a fun trip down memory lane to veganise those classic recipes I used to make day in and day out. Whether you’re looking for a St. Paddy’s Day treat or you just love pistachio cake (I get it! I love it too!), this vegan version is going to be a HIT!
What Makes This Pistachio Cake Recipe a Standout
I adore this vegan pistachio cake—it’s everything I wanted it to be and more. Here’s what sets it apart from other recipes.
- Naturally green. Rather than relying on food coloring, this cake gets its beautiful green hue from matcha powder or natural green food colouring. It’s the perfect dessert for St. Patrick’s Day!
- No cake mix. A lot of the time, pistachio cakes are made with boxed mix. Baking from scratch ensures much more authentic flavour. It’s so worth it!
- Moist and tender crumb. This pistachio cake is incredibly moist thanks to the addition of vegan buttermilk, which is made by mixing plant milk with apple cider vinegar or lemon juice. (This also gives the cake fantastic lift even without eggs or a vegan egg substitute!)
Notes on Ingredients
If you bake often, you’ll likely have many of these ingredients on hand. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Cake Layers:
- Cake flour – This type of flour has lower protein and it’s milled more finely, which helps create a tender, delicate crumb.
- Baking powder
- Salt
- Matcha powder or natural green food color – Matcha has an earthy flavour that works well in this pistachio cake.
- Toasted pistachios – Chop these finely so they don’t all sink to the bottom of the cake.
- Vegan butter – I love using my homemade vegan butter.
- Creamy unsalted pistachio butter – If you can’t find this locally, you can purchase it online or make your own by using the process described here: How to Make Almond Butter.
- Plant-based milk – Any you like, as long as it’s unsweetened and unflavoured.
- Apple cider vinegar or lemon juice
- Sugar
- Natural almond extract – If you don’t use natural almond extract, you may want to add a touch less because it will be stronger.
- Vanilla extract
Vegan Pistachio Frosting:
- Vegan cream cheese – I love using my vegan cream cheese recipe.
- Vegan butter
- Vanilla extract or vanilla paste – Vanilla paste will add little flecks to the frosting!
- Natural almond extract
- Sea salt – Just a bit to balance the sweetness.
- Pistachio butter
- Matcha powder or natural green food color
- Powdered sugar – You can use homemade powdered sugar or store-bought.
- Cornstarch – This acts as a thickener to help stabilize the frosting.
How to Make Pistachio Cake
Here you’ll find a visual step-by-step tutorial to show how to make this recipe. The full written instructions are in the recipe card at the bottom of the page.
- Prepare. Preheat your oven to 350°F. Line three round cake pans with parchment paper and grease the sides.
- Mix the dry ingredients. Whisk the cake flour, baking powder, salt, matcha powder or food colouring, and pistachios in a bowl.
- Combine the butters. While the vegan butter is warm, stir in the pistachio butter. Let the mixture cool to room temperature.
- Make the vegan buttermilk. Whisk the plant milk and vinegar or lemon juice in a large bowl and let it sit until the mixture thickens.
- Finish the cake batter. Whisk the sugar, pistachio butter mixture, vanilla, and almond extract into the vegan buttermilk, then slowly incorporate the dry ingredients.
- Bake. Divide the batter into the pans and bake for 28 to 30 minutes. Cool in the pans for 10 minutes, then transfer to wire racks to finish cooling.
- Start the frosting. Beat the vegan butter and cream cheese in a stand mixer with the paddle attachment. Once combined, beat in the vanilla, almond extract, pistachio butter, matcha powder or food colouring and a pinch of sea salt.
- Add the sugar. Beat in the cornstarch and 1 cup of powdered sugar. Once incorporated, continue adding the powdered sugar a cup at a time until the frosting reaches your desired texture. Chill for 4 hours.
- Assemble. Frost the top of the first cake layer, then add the second layer and frost that too. Add the third layer and frost the top and sides. Decorate as desired and chill for 30 minutes before slicing and serving.
Tips for Success
- Make it in stages. You can easily bake the layers and make the frosting one day, then put the cake together and frost it the next. (Or freeze the cake layers and have them on hand when you need them!)
- Toast the pistachios. Toasting pistachios brings out their natural oils and enhances their flavour, giving this cake real pistachio flavour—unlike the boxed mixes!
- Measure accurately. Baking is a science, so be sure to measure out your ingredients precisely for the best results. Lightly spoon the flour into the measuring cup rather than scooping and if you have a kitchen scale, use it! I list the gram measurements in the recipe card below.
- Let it cool completely. Be patient and let the cake cool completely before frosting, otherwise, your frosting will melt and make a mess!
Decorating Ideas
As you can see here, I used crushed pistachios, but here are some other ideas to try:
- Edible flowers. I think these would be gorgeous with the pale green colour of this cake and it would be fantastic for Easter or springtime parties!
- Matcha. Lightly dust the top of the cake with matcha powder for some extra green hue and earthy flavour to contrast with the sweetness.
- Piped designs. Use a piping bag to create decorative swirls or patterns with the frosting.
- Fresh berries. Scatter fresh raspberries, blueberries, or strawberries on top for a pop of colour.
- White chocolate curls. Press these into the sides of the cake.
- Sprinkles. Make some green homemade sprinkles!
How to Store
- Refrigerator: Because this pistachio cake has cream cheese frosting, it should be stored in the fridge. Cover it with plastic wrap or place it in an airtight container and refrigerate for up to 4 days.
- Freezer: You can freeze this cake without frosting for up to 2 months. Be sure to wrap each layer separately and store them in an airtight container or freezer bag. When ready to assemble, thaw them at room temperature before adding the frosting.
More Vegan Cake Recipes
Enjoy friends! If you make this pistachio cake recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pistachio Cake
No cake mix needed! This vegan pistachio cake is made from scratch and that's what makes it so delicious. Naturally colored and super moist!
Ingredients
Cake Layers
- 2 ½ cups cake flour, 300 g
- 3 teaspoons baking powder, 12 g
- ¼ teaspoon salt, 1.5 g
- 1 ½ teaspoon matcha powder or natural green food color, 3 g
- 1 cup finely chopped toasted pistachios, 120 g
- ⅔ cup melted vegan butter, 150 g
- ⅓ cup creamy unsalted pistachio butter, 80 g
- 1 ⅓ cups plant-based milk, 315 milliliters
- 2 tablespoons apple cider vinegar or lemon juice, 30 milliliters
- 1 ¼ cups sugar, 250 g
- 2 tablespoons natural almond extract, 30 ml*
- 2 teaspoons vanilla extract, 10 ml
Vegan Pistachio Frosting
- 8 ounces vegan cream cheese, softened to room temperature – 227 g
- ½ cup 4 ounces vegan butter, softened to room temperature, 113 g
- 1 teaspoon vanilla extract or vanilla paste, 5 ml
- 1 teaspoon natural almond extract, 5 ml*
- Pinch of sea salt
- 2 tablespoons pistachio butter , 30 g
- ½ teaspoon matcha powder or natural green food color, 1 g
- 3 cups powdered sugar, sifted – 360 g
- ¼ cup cornstarch, sifted – 32 g
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and lightly grease the sides. Set aside.
- In a medium-sized mixing bowl, whisk together the cake flour, baking powder, salt, matcha powder or food coloring* and chopped pistachios. Set aside.
- Melt vegan butter and mix with pistachio butter while it’s still warm. Let the mixture cool to room temperature.
- In a large mixing bowl, combine the plant-based milk and apple cider vinegar. Whisk and let sit for 2-3 minutes until the mixture curdles.
- Add the sugar, pistachio butter mixture, vanilla extract, and almond extract to the curdled milk mixture. Whisk until fully combined.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- *if using liquid food colouring mix it with plant milk after step 4
Bake the Cake
- Evenly distribute the batter between the three prepared cake pans.
- Bake in the preheated oven for approximately 28-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
- Carefully transfer the cakes to a wire rack to cool completely before frosting.
Make the Pistachio Frosting
- In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened vegan butter and cream cheese together for about 2 minutes until smooth and fully incorporated.
- Add in the vanilla extract, almond extract, pistachio butter, matcha powder or food colouring and a pinch of sea salt. Mix until well combined.
- Gradually add 1 cup of sifted powdered sugar and all of the sifted cornstarch. Beat on low speed until incorporated, then increase speed and mix for about 1 minute.
- Continue adding the powdered sugar, one cup at a time, mixing after each addition until the frosting reaches the desired consistency.
- Cover the frosting and refrigerate for at least 4 hours or overnight before using.
Assemble
- Once the cake layers have completely cooled, place one layer on a serving plate or cake stand.
- Spread an even layer of frosting over the top of the first cake layer.
- Place the second cake layer on top and repeat the process.
- Add the third cake layer and frost the top and sides of the entire cake evenly.
- Garnish with additional chopped pistachios if desired.
- Chill for about 30 minutes before slicing for the best texture.
Notes
- I used natural almond extract; other brands can have a stronger taste, so it’s better to add a small amount and adjust to your taste
- Refrigerator: Because this pistachio cake has cream cheese frosting, it should be stored in the fridge. Cover it with plastic wrap or place it in an airtight container and refrigerate for up to 4 days.
- Freezer: You can freeze this cake without frosting for up to 2 months. Be sure to wrap each layer separately and store them in an airtight container or freezer bag. When ready to assemble, thaw them at room temperature before adding the frosting.
Calories: 940kcal, Carbohydrates: 119g, Protein: 13g, Fat: 49g, Saturated Fat: 9g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 21g, Trans Fat: 5g, Sodium: 602mg, Potassium: 332mg, Fiber: 6g, Sugar: 79g, Vitamin A: 115IU, Vitamin C: 1mg, Calcium: 231mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I. Am. Drooling!!! I had to make this and oh my goodness, this surpassed my expectations. So decadent and delicious! I highly recommend.
So much yes!! Glad you loved it, Judy.
Gorgeous! I can’t wait to make this. Would you use salted or unsalted pistachios?
Hey Alli,
Technically you could you either, although I would definitely recommend unsalted over salted. The salted will definitely give off more of that savoury taste that may not be preferable to a sweet dish! Hope you enjoy the recipe.