Dairy-Free Pistachio Cake

Indulge in the nutty elegance of this Dairy-Free Pistachio Cake, a delightful dessert perfect for anyone looking to embrace plant-based baking without compromising on flavor. This easy-to-make recipe combines ground pistachios, zesty lemon, and a touch of apple cider vinegar to create a moist, tender cake with a light crumb. Almond milk and vegetable oil replace traditional dairy, ensuring the cake is both lactose-free and vegan-friendly. With just 20 minutes of prep time and a simple dusting of powdered sugar for a finishing touch, this cake is ideal for special occasions or casual gatherings. Serve it as a show-stopping centerpiece or enjoy a slice with your favorite dairy-free beverage. Perfectly balanced, naturally vibrant, and utterly delicious, this pistachio cake is sure to delight!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 200 grams Unsalted pistachios, shelled
• 200 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 150 grams Granulated sugar
• 50 grams Brown sugar
• 250 ml Almond milk, unsweetened
• 120 ml Vegetable oil
• 1 teaspoon Vanilla extract
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Lemon zest, finely grated
• 2 tablespoons Powdered sugar, for dusting

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with a little vegetable oil or line it with parchment paper.

Step 2

In a food processor, blend the 200 grams of shelled pistachios until they have a coarse, sand-like texture. Be careful not to over-process them into a paste.

Step 3

In a large mixing bowl, combine the ground pistachios, 200 grams of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt. Stir well to evenly distribute the dry ingredients.

Step 4

In another bowl, whisk together 150 grams of granulated sugar, 50 grams of brown sugar, 250 ml of unsweetened almond milk, 120 ml of vegetable oil, 1 teaspoon of vanilla extract, 1 tablespoon of apple cider vinegar, and 1 teaspoon of finely grated lemon zest.

Step 5

Pour the wet mixture into the dry ingredients and gently fold them together using a spatula. Mix until just combined, being careful not to over-mix which can affect the cake's texture.

Step 6

Pour the batter into the prepared cake pan, smoothing the top with the spatula.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 8

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

Once the cake is fully cooled, dust the top with 2 tablespoons of powdered sugar before serving.

Nutrition Facts

Serving size	(1022.0g)

Amount per serving	% Daily Value*
Calories	3660.0

Total Fat 204.1g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 68.9g
Cholesterol 0mg	0%
Sodium 2880.6mg	0%
Total Carbohydrate 430.5g	0%
Dietary Fiber 27.3g	0%
Total Sugars 229.0g
Protein 65.1g	0%

Vitamin D 92.8IU	0%
Calcium 731.7mg	0%
Iron 18.4mg	0%
Potassium 2466.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 6.8%

Carbs: 45.1%