pistachio loaf cake

This vegan pistachio cake is as good as it looks! Full of nutty flavours from the pistachio kernels teamed up with zesty lemon and aromatic cardamom - topped with a thick and zesty lemon glaze - a true loaf cake dream come true!

Vegan Pistachio Cake with Lemon and Cardamom

g all-purpose flour

golden caster sugar

tsp baking powder

tsp fine sea salt

vanilla powder

cardamom

g pistachio kernels

unsalted chickpea water (water from 1 can only, not the chickpeas)

lemon juice

lemon

130 ml rapeseed oil

120 ml coconut yogurt

apple cider vinegar

sugar

vanilla extract

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

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

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.

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

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.

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.

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Vegan Pistachio Cake with Lemon and...

Top 1 pistachio loaf cake recipes from across the web

The most viewed pistachio loaf cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Pistachio Cake with Lemon and...

The most viewed pistachio loaf cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine