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!

Course Desserts

Cuisine American

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 422

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

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.

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.

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.

Gluten Free Substitution: All of my cakes unless they explicitly say so can be substituted for gluten free flour 1:1! I would recommend Bob's Red Mill 1:1 Baking Flour in the blue bag (the one that has xanthan gum in it) or King Arthur flour 1:1 gluten free mix - specifically the one that has xanthan gum. It's crucial for holding the cakes together. You want to sub 1:1 weight for the weight on YOUR gluten free flour bag, not the weight in my recipe. Gluten free flour weighs more per cup and the bag will tell them how much 2 ½ cups is weight wise (it'll be a bit more than 300g). That way the cake still comes out fluffy and not dense.
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.