Vegan Pistachio Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and fluffy vegan pistachio cake with delicate nutty flavors, finished with silky vegan pistachio buttercream. A show-stopping spring dessert that's naturally dairy-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 1 3/4 cups granulated sugar
- 1 cup vegan yogurt (plain or vanilla)
- 1 cup melted vegan butter
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup roasted salted pistachios (shelled)
- 3 cups cake flour*
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- optional few drops green food coloring
- 1 cup vegan butter (softened to room temperature)
- 1/4 cup pistachio butter*
- 3 cups powdered sugar
- 2 tablespoons vegan cream (or plant milk)
- 1/2 teaspoon pure vanilla extract
- chopped pistachios (for decorating cake)
At a glance
PER SERVING · TIME 115M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 253mg
- Total sugar
- 45g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 253MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.