This moist, fluffy Vegan Pistachio Cake showcases real pistachios and delicate nutty flavor. Topped with a silky vegan pistachio buttercream, it’s an elegant spring dessert perfect for Easter, Mother’s Day, or any celebration.
More vegan cakes to try this spring: Vegan Lemon Poppyseed Cake, Vegan Strawberry Cake, Vegan Lemon Blueberry Lavender Cake, and Vegan Lemon Cake.
This elegant Vegan Pistachio Cake is made with everyday vegan baking staples and real pistachios, delivering a sophisticated nutty taste and an impressively moist, light crumb across three layers. The pistachio buttercream is silky and rich, with a pale green hue and irresistible aroma.
Why you’ll love this vegan pistachio cake
- True pistachio flavor – Ground pistachios and a touch of almond extract give the cake layers a subtle, authentic nutty flavor. Pistachio butter enriches the frosting.
- Sophisticated yet simple – Three layers of delicate nutty cake make an elegant dessert that’s easy to assemble and sure to impress.
- Perfect for spring – Garnish with fresh flowers or berries for holidays, brunches, or garden parties.
How to make a vegan pistachio cake
See the recipe card below for exact measurements and full details.
Whisk soy milk and apple cider vinegar in a large bowl and let it sit for 1 minute to curdle. Add sugar, vegan yogurt, melted vegan butter, vanilla, and almond extract, and whisk until combined.
Pulse roasted, shelled pistachios in a food processor until they are finely crumbed but not pasty.
Fold the pistachio crumbs, cake flour, baking powder, and salt into the wet ingredients just until combined. If you prefer a more vibrant color, stir in a few drops of green food coloring or replace it with 1–2 teaspoons of matcha powder for a natural alternative.
Divide the batter evenly between three prepared 8-inch pans and bake until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for about 15 minutes, then transfer to a rack to cool completely before frosting.
For the pistachio buttercream, beat softened vegan butter until smooth, add pistachio butter, then gradually mix in powdered sugar on low speed. Add vegan cream or plant milk and vanilla extract, then beat until silky and smooth. Adjust consistency with more cream if the frosting is too thick or more powdered sugar if too thin.
Layer the cooled cakes with a generous layer of frosting between each. Frost the top and sides, and finish with chopped pistachios for texture and visual appeal. Slice and serve.
Frequently asked questions
Yes. Cake flour yields a lighter, airier crumb, but all-purpose flour can be used as a substitute. For a closer result, make a homemade cake flour substitute by combining all-purpose flour with a small amount of cornstarch.
Almond extract enhances the pistachio flavor and helps bring out their subtle nuttiness. If you skip it, the pistachio taste will be milder.
The vegan pistachio buttercream in this recipe complements the cake perfectly, offering a nutty, creamy finish. Vegan cream cheese frosting or a classic vegan buttercream are also good alternatives.
Unfrosted, cooled cake layers can be wrapped and stored in the refrigerator for 4–5 days or frozen for up to 3 months. A frosted cake keeps best covered at room temperature for up to 5 days or refrigerated if preferred; keep it covered in a cake carrier or airtight container.
Vegan Pistachio Cake
Ingredients
Pistachio Cake
- 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: a few drops green food coloring or 1–2 teaspoons matcha powder
Pistachio Buttercream
- 1 cup vegan butter, softened
- 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
Instructions
Preparation
- Preheat oven to 350°F and place a rack in the center. Grease three 8-inch round pans and line the bottoms with parchment.
- In a large bowl, combine soy milk and apple cider vinegar. Stir and let sit for 1 minute to curdle. Add sugar, yogurt, melted vegan butter, vanilla, and almond extract; whisk to combine.
- Pulse pistachios in a food processor until fine and crumbly, stopping before they become a paste.
- Fold the pistachio crumbs, cake flour, baking powder, and salt into the wet ingredients until just combined. If desired, add green food coloring or matcha.
- Divide batter evenly between the prepared pans and bake 30–35 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to a rack to cool completely.
Make the frosting and assemble
- Beat softened vegan butter until smooth. Add pistachio butter and 1 cup powdered sugar; mix on low. Continue adding powdered sugar 1 cup at a time until incorporated.
- Add vegan cream (or plant milk) and vanilla. Beat on medium for 3–4 minutes until smooth. Adjust thickness with more cream or powdered sugar as needed.
- Stack and frost the cake layers, then frost the top and sides. Decorate with chopped pistachios.
Notes
- All-purpose flour can be used if cake flour is unavailable, but the cake will be slightly denser. You can make a cake flour substitute by mixing all-purpose flour with cornstarch.
- To make pistachio butter, process 1 1/2 cups pistachios in a food processor until a butter forms. You can omit it or substitute another frosting if desired.
Nutrition
Serving: 1 of 16 | Calories: 502 kcal | Carbohydrates: 66 g | Protein: 6 g | Fat: 24 g | Fiber: 2 g | Sugar: 46 g
Mention @nora_cooks_vegan_ or tag #noracooks on social media to share your creation.