Vegan Pistachio Cake with Lemon and Cardamom

Step 1

Start by preheating your oven to 180°C (356°F).

Step 2

In a large bowl combine the plain flour, golden caster sugar, baking powder, sea salt, vanilla powder, cardamom powder, and roughly ground pistachio kernels.

Step 3

In the meantime, whip up your aquafaba with an electric whisk until it forms stiff peaks, then combine the aquafaba with the lemon juice, zest, rapeseed oil, coconut yogurt and apple cider vinegar in a separate bowl.

Step 4

Slowly sprinkle the dry ingredients into the aquafaba mix and fold them in with a spatula until you get a smooth batter.

Step 5

Transfer the batter to a greased and lined loaf tin and bake at 180°C (356°F) in the middle of the oven for 30-35 minutes.

Step 6

Once a toothpick comes out clean, remove the pistachio loaf cake from the oven and set it aside to cool for at least 45 minutes before slicing.