This nutty and scrumptious Vegan Pistachio Cake is infused with homemade pistachio milk and drizzled with a simple icing. It’s easy to make, needing only a loaf pan, and is sprinkled with crushed pistachios, making it the ultimate dessert or breakfast treat.
CALLING ALL PISTACHIO LOVERS
Enjoy the most delicious pistachio cake you’ll ever try – incredibly moist, fluffy, and soft. If you’re searching for a unique cake recipe to impress your family and friends while keeping it simple, you’ve landed in the perfect spot. The texture is light, and the subtly sweet pistachio flavour is impossible to resist. 😋
Ever wonder why pistachio ice cream tastes so good? Well, the secret lies in a touch of almond extract. This fun trick inspired me, and I’m using almond extract in this recipe to elevate the pistachio flavour.
If you’re looking for other desserts, try my Easy Vegan Blueberry Dessert or Heavenly Pineapple Coconut Squares.
Why You’ll Love This Recipe
- Easy to make. Mix, pour, and bake! Made with accessible ingredients and simple instructions, you’ll soon bake like a pro, even if you’re a beginner!
- Flavorful. Full of natural pistachio flavour thanks to the homemade pistachio milk and further enhanced with the hint of almond extract, taking this cake to the next level.
- Allergen-Friendly. This recipe embraces those with dairy or egg allergies, making it an excellent choice when accommodating various dietary requirements.
One of the things I adore about this recipe is it bridges the gap between quick bread and cake. It’s suitable for breakfast, a midday treat, and dessert. 😍
Ingredient Notes
To prepare this pistachio loaf cake, you will need the following: The recipe card below includes the complete list of ingredients, amounts, and instructions.
- All-Purpose Flour – This is the base offering structure and perfect crumb texture.
- Cornstarch – Softens the cake by preventing tough gluten formation, resulting in a more tender crumb.
- Sugar – Adds sweetness. I used granulated sugar.
- Baking Powder + Baking Soda – These act as leavening agents, causing the cake to rise.
- Salt – Brings out all the flavours in this cake.
- Milk – I prefer oat milk, but feel free to use your favourite plant-based milk, such as soy, cashew, or almond milk in the original or unsweetened varieties.
- Pistachios – Use unsalted, dry-roasted pistachios. Where I live, I can only find them in their shells, so removing the shells by hand is the most time-consuming part.
- Oil – I used a neutral vegetable oil such as canola to keep the cake moist.
- Fresh Lemon Juice + Zest – Lemon juice is an acid that activates baking soda, contributing to a lighter texture, while the zest adds brightness.
- Vanilla + Almond Extract – For the best flavour, I like to add vanilla for its rich, comforting sweetness, while the almond extract brings out the pistachio flavour.
- Green Gel Food Colouring – While optional, consider including it if you strive for that light greenish hue. Be cautious, though, as adding too much can produce a vibrant green cake. I have not tried it with liquid food colouring, but it should work well.
- Powdered Sugar – It sweetens the icing.
Step By Step Instructions
1. Make The Pistachio Milk: Start by shelling the pistachios if they still have the shells on.
2. Blend the shelled pistachios and oat milk in a small blender, such as a Magic Bullet, until you achieve a smooth texture. Keep in mind that using a standard blender with a smaller quantity of ingredients may pose a challenge in achieving the same level of smoothness. Don’t worry if your pistachio milk doesn’t reach a super smooth consistency; the cake will still turn out beautifully.
3. Make The Cake: Preheat the oven to 350°F and prepare an 8×4 or 9×5 loaf pan by lining it with parchment paper. Set it aside.
4. In a large mixing bowl, combine the pistachio milk, vegetable oil, lemon juice, lemon zest, vanilla extract, almond extract, and a tiny drop of green food colouring. Whisk these wet ingredients together until well combined.
5. Combine the flour, cornstarch, sugar, baking powder, baking soda, and salt in a separate large mixing bowl. Stir these dry ingredients together.
6. Add the dry mixture to the wet mixture and stir until just combined, being careful not to overmix. Stop mixing once you no longer see any dry flour patches.
7. Pour the batter into the prepared loaf pan.
8. Bake for 45-50 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 30 minutes, then transfer it to a cooling rack. Let it cool completely before adding the icing.
9. Make The Icing: Whisk the powdered sugar and milk in a small bowl until smooth.
10. Spread the icing on the cooled cake, sprinkle with chopped pistachios, and allow it to set for a few minutes before slicing and serving.
Recipe Tips & Notes
- Measure your flour correctly. Avoid the common mistake of scooping flour with your measuring cup. Use a spoon to fill the cup and level it with a knife to avoid excess.
- Resist overmixing the batter. Stop mixing once there are no more visible flour pockets, and avoid the temptation to mix further.
- Cool the loaf before applying the icing to prevent it from running. Complete cooling ensures better control over the icing settling.
Storing & Freezing
To store: Cover the cake with plastic wrap or place it in an airtight container to maintain freshness. You can keep it at room temperature for up to 3 days.
To freeze: I recommend freezing it whole or in slices wrapped individually in plastic wrap and then placing them in a zip lock freezer bag for 1-2 months without the icing. The cake will taste better if you apply fresh icing after thawing.
Frequently Asked Questions
I prefer unsalted, dry-roasted pistachios. I purchase them with the shells and remove them myself, but if you can find pre-shelled pistachios for added convenience, that will also work!
Yes, you can omit the green food colouring without affecting the flavour or texture of the cake.
You can check if the pistachio cake is done by inserting a toothpick into the center. If it reveals a clean toothpick, the cake is done. If you find wet batter clinging to it, bake for a few more minutes and then test again.
⭐️ MORE DESSERT FAVES
- Easy Blueberry Dessert (No Bake)
- Heavenly Pineapple Coconut Squares
- Fluffy Blueberry Muffins (One Bowl)
- Vegan Fruit Jellies (3 Ingredients)
DID YOU MAKE THIS PISTACHIO CAKE?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Vegan Pistachio Loaf Cake
Ingredients
Wet Ingredients
- 1 cup oat milk
- 1/2 cup unsalted roasted pistachios (shelled)
- 1/3 cup vegetable oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tbsp vanilla extract
- 1 tsp almond extract
- tiny drop of green gel food colouring (optional)
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Icing:
- 1 cup powdered sugar
- 1-2 tbsp oat milk
- 3 tbsp chopped pistachios
Instructions
Make The Pistachio Milk
- Start by shelling the pistachios if they still have the shells on.
- Blend the shelled pistachios and oat milk in a small blender, such as a Magic Bullet, until you achieve a smooth texture. Keep in mind that using a standard blender with a smaller quantity of ingredients may pose a challenge in achieving the same level of smoothness. Don't worry if your pistachio milk doesn't reach a super smooth consistency; the cake will still turn out beautifully.
Make The Cake
- Preheat the oven to 350°F and prepare an 8×4 or 9×5 loaf pan by lining it with parchment paper. Set it aside.
- Combine the pistachio milk, vegetable oil, lemon juice, lemon zest, vanilla extract, almond extract, and a tiny drop of green food colouring in a large mixing bowl. Whisk these wet ingredients together until well combined.
- Combine the flour, cornstarch, sugar, baking powder, baking soda, and salt in a separate large mixing bowl. Stir these dry ingredients together.
- Add the dry mixture to the wet mixture and stir until just combined, being careful not to overmix. Stop mixing once you no longer see any dry flour patches.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 30 minutes, then transfer it to a cooling rack. Let it cool completely before adding the icing.
Make The Icing
- Whisk the powdered sugar and milk in a small bowl until smooth.
- Spread the icing on the cooled cake, sprinkle with chopped pistachios, and allow it to set for a few minutes before slicing and serving.
Video
Notes
- Measure your flour correctly. Avoid the common mistake of scooping flour with your measuring cup. Use a spoon to fill the cup and level it with a knife to avoid excess.
- Resist overmixing the batter. Stop mixing once there are no more visible flour pockets, and avoid the temptation to mix further.
- Cool the loaf before applying the icing to prevent it from running. Complete cooling ensures better control over the icing settling.
Never tried a pistachio cake before and I’m now obsessed! It’s incredibly delicious and easy to make. 11/10
This turned out great! I used a 9×5 pan and it was the perfect size. I followed the recipe exactly but I had to bake it for about 10 minutes longer. It’s just the right amount of sweet and the pistachio milk was a great addition. Other recipes have used pistachio butter or pistachio pudding but this is honestly better than those recipes. It’s a quick and easy recipe that’s absolutely delicious.