Vegan Pistachio Loaf Cake
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.
Servings: 8 slices
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 8x4 or 9x5 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.