The daffodils are up, Spring is just around the corner so it’s time for a lovely summery cake. This Vegan Pistachio and Lemon Cake is the perfect Easter Dessert. Easy to make, and simple to make pretty with a few fresh Raspberries. We use Pistachio paste in our Vegan Cream Cheese icing, but you can leave that out if you don’t have it to hand. Adding in a bit of Lemon zest and 1 Tbsp of fresh Lemon juice will make a lovely alternative.
I love the colour of Pistachio – that green is really reminiscent of Spring. I’ve read recipes where people have blanched, and peeled their Pistachio’s before tossing them in a food processor. You get a ‘greener’ colour that way as the skin is removed. If you have the time and patience to peel Pistachio’s I salute you. I don’t. If you like, you could put a thin layer of Raspberry jam in-between the cakes as well as the icing.
Our Vegan Pistachio and Lemon Cake is a fab way to finish a special meal.
Vegan Pistachio and Lemon Cake
Ingredients
- 3 Cups Self Raising Flour
- 1 1/2 Cups Granulated Sugar
- 1 Cup Ground Pistachio's. Buy a bag of Pistachios and pop them in your food processor and grind them up. You want tiny pieces. Don't set it off and leave, otherwise you might end up with Pistachio butter!
- 2 Lemons Zested, and Juiced Always zest first, juice second.
- 2/3 Cup Melted Vegan Margarine Just pop it in the microwave to melt, if you must use flavourless oil instead.
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tbsp Ground Flax
- 2 Tsp Vanilla Paste
- 2 Tsp Apple Cider Vinegar
- 2 Cups Dairy Free Milk (we use Oatly)
Vegan Cream Cheese Icing
- 1/2 Cup Vegan Butter (block, not tub)
- 3 1/2 Cups Sifted Icing Sugar
- 2 Tsp Pistachio Paste
- 1 Tsp Vanilla
- 1 Tub Violife Vegan Cream Cheese (7 oz)
Instructions
- Preheat your oven to 350°F, 180°C or 160°C if a fan oven, grease your cake tins and put baking paper on the bottom to make turning the cake out easier.
- Mix the flour, baking soda, baking powder, sugar, lemon zest and ground Pistachio's together.
- Add the Lemon Juice to a measuring jug and add 2 cups of Dairy Free Milk. Add in the Apple Cider Vinegar, and the ground flax, stir, and put to one side.
- Melt the Vegan Butter and add to the milk mixture.
- Add the milk mixture into the flour mixture and mix to combine. I like to put the mixer on low, and using a big jug pour the milk mixture in slowly until combined.
- Pour the mixture into your two cake tins, and bake for 30-35 minutes or until a toothpick comes out clean. Cool in the tin.
Pistachio Cream Cheese Icing
- Mix 1/2 cup Vegan butter and a tub of Violife Vegan Cream Cheese in a mixer until combined.
- Add in 1 Tbsp of Pistachio Paste, 2 Tsp of Vanilla and mix.
- Add in 3 - 3 1/2 cups sifted icing sugar a cup at a time, and mix until smooth.
Put it all together
- Once cooled, turn one cake out onto a flat plate with the bottom of the cake up. Add a layer of jam if you want, or just spread with the cream cheese icing. Place the other cake on top, ice and decorate with nuts and fresh Raspberries.
Other great spring desserts:
