Vegan Pistachio Cake Scratch (Print)

Naturally green vegan pistachio layers with creamy nutty frosting and classic American dessert flair.

# Ingredients:

→ Cake Layers

01 - 300 g cake flour
02 - 12 g baking powder
03 - 1.5 g salt
04 - 3 g matcha powder or natural green food coloring
05 - 120 g finely chopped toasted pistachios
06 - 150 g melted vegan butter
07 - 80 g creamy unsalted pistachio butter
08 - 315 ml plant-based milk
09 - 30 ml apple cider vinegar or lemon juice
10 - 250 g sugar
11 - 30 ml natural almond extract
12 - 10 ml vanilla extract

→ Vegan Pistachio Frosting

13 - 227 g vegan cream cheese, softened
14 - 113 g vegan butter, softened
15 - 5 ml vanilla extract or vanilla paste
16 - 5 ml natural almond extract
17 - pinch sea salt
18 - 30 g pistachio butter
19 - 1 g matcha powder or natural green food coloring
20 - 360 g powdered sugar, sifted
21 - 32 g cornstarch, sifted

# Steps:

01 - Preheat the oven to 175°C. Line three 20 cm cake pans with parchment paper and lightly grease the sides. Set aside.
02 - In a medium bowl, whisk together cake flour, baking powder, salt, matcha powder or coloring, and chopped pistachios. Set aside.
03 - Melt vegan butter and mix with pistachio butter while warm. Allow mixture to cool to room temperature.
04 - In a large bowl, combine plant-based milk and apple cider vinegar. Whisk and let stand for 2-3 minutes until mixture curdles.
05 - Add sugar, cooled pistachio butter mixture, vanilla extract, and almond extract to the curdled milk. Whisk until fully blended.
06 - Gradually fold dry ingredients into wet mixture, stirring until just combined. Do not overmix.
07 - Evenly divide batter among the three prepared cake pans.
08 - Bake in preheated oven for 28-30 minutes or until a toothpick inserted in the center comes out clean.
09 - Remove cakes from oven. Let cool in pans for 10 minutes, then gently transfer to a wire rack to cool completely.
10 - In a large bowl or stand mixer, beat softened vegan butter and cream cheese for about 2 minutes until smooth.
11 - Add vanilla extract, almond extract, pistachio butter, matcha powder or coloring, and a pinch of sea salt. Mix until well combined.
12 - Gradually mix in 1 cup sifted powdered sugar and all sifted cornstarch at low speed, then increase speed and beat for 1 minute.
13 - Continue adding powdered sugar, one cup at a time, mixing after each addition until frosting is smooth and holds its shape.
14 - Cover frosting and refrigerate for at least 4 hours or overnight before using.
15 - Once cake layers are completely cool, place one on a serving plate. Spread a layer of frosting on top.
16 - Place the second layer on top and frost again. Add the third layer and evenly frost the top and sides of the cake.
17 - Optionally garnish with extra chopped pistachios. Chill the assembled cake for 30 minutes before slicing for best texture.

# Notes:

01 - For gluten-free adaptation, use a high-quality 1:1 baking flour with xanthan gum; match by weight as package instructions may differ.
02 - Store cake in the refrigerator covered for up to four days due to cream cheese frosting.
03 - Unfrosted cake layers can be frozen for up to two months. Thaw at room temperature before assembling.
04 - Adjust almond extract to taste, as some brands are more concentrated.

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