vegan pistachio cake

This Vegan Ras Malai Tres Leches Cake is the ultimate make-ahead dessert! A light  sponge soaked in cardamom and saffron-scented nut milk. Dairyfree Eggless. It only gets better with time, so perfect for holidays, and Indian festive season!

Vegan Rasmalai Tres Leches Cake

milk

nondairy yogurt or apple sauce

apple cider vinegar vinegar

vanilla extract

almond extract

flour (I use all-purpose)

almond flour

sugar

baking powder

baking soda

salt

pistachios

cashew

oat milk (or use soy milk)

water

saffron

green cardamom pod

coconut cream

powdered sugar

Make the cake: In a bowl, add all the wet ingredients and mix well.

In another bowl, mix the dry ingredients. Then combine the two until you get a cake batter. You don&#39;t want the cake batter to be too liquid but also don&#39;t want it to be too muffin-like. If it&#39;s too thick, add in 1 tablespoon or so more of non-dairy milk. If it&#39;s too thin, then add in 1 or 2 tablespoons more flour.

Grease an 8x8 inch or 9x9 inch pan, then transfer the batter to the pan. I used a glass pan for this cake so that it doesn&#39;t brown too much.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and then bake the cake for 30 minutes. Check the 25-minute mark if the cake is done and continue to bake for another 5 if needed.

Make the milk mixture:  For the coconut milk, refrigerate a can of full-fat coconut milk for half an hour. You can do this before you start making the cake for it to chill by the time you need it.

Then scoop the coconut cream part out of that coconut can and put that back in the fridge to make the whipped cream later.

Out of the thin part of the coconut milk, use half a cup. Add coconut milk to a blender. Add the rest of the ingredients for the milk mixture to a blender and blend it for a minute then let this mixture sit for 5 minutes for the nuts to soak so that they can blend smoothly then blend again. Repeat once or twice until the texture is really smooth. Taste and adjust sweetness if needed.

Once the cake has baked, remove the cake from the oven.

Let it sit for 5 minutes to cool then use a toothpick or a skewer to make holes all throughout the cake. Then pour a third of the milk mixture all over.

You will need to pour the liquid over the cake in batches. So pour a third the milk mixture then let it soak for 15 mins, and then pour another portion of the remaining mixture and let it soak.

If the cake doesn&#39;t soak up any more, you can reserve the remaining third/quarter of the mixture to serve on the side.

For the whipped coconut cream topping: 

Take the coconut cream out from the fridge and use a whipping attachment in your hand mixer or a stand mixer to whip it until getting light.

Add the sugar, and continue to whip until it&#39;s light and fluffy. You can also add in a bit of vanilla to the whipped coconut cream or some cinnamon.

Once whipped, spread this coconut cream over the cake which is by now soaked with milk. Then top it with crushed or chopped raw pistachios and serve.

You can keep this cake chilled in the fridge for up to 5 days.

Easy vegan pistachio cake that&#039;s fluffy and airy with a light, delicate crumb. Made with real pistachios and pantry staple ingredients. Layered with light pistachio buttercream, this is the ultimate vegan cake for Spring.

Vegan Pistachio Cake

g pistachios

granulated sugar (use organic if based in US)

g all-purpose flour ((plain flour))

sea salt

280 ml soy milk

apple cider vinegar

120 ml olive oil oil

pistachio buttercream

Prepare: Preheat your oven to 175°C (347°F). Lighty grease the base and sides of three 6&quot; cake tins with oil. Line each base with a circle of parchment and the sides with a strip of parchment.To make the vegan buttermilk add the soy milk and apple cider vinegar to a mixing jug, stir and allow to sit for 10 minutes.

Blend the nuts and sugar: Add the pistachios and sugar to a food processor or blender, and blitz until finely ground.

Mix the dry ingredients: Add the pistachio sugar mixture, flour, baking powder, and salt to a large mixing bowl and whisk to combine.

Mix the wet ingredients: Add the olive oil, vanilla extract, and almond extract to the jug with the vegan buttermilk and whisk to combine.

Make the batter: Pour the wet ingredients into the bowl with the dry ingredients and use a spatula to carefully fold and mix the ingredients. Stop folding once there are no visible pockets of flour - don&#39;t be tempted to overmix!

Bake: Transfer the cake batter to the lined cake pans and bake in the preheated oven for 20-25 minutes. To check they are done, insert a skewer or toothpick into the center, it should come out almost clean with a few crumbs, but without any wet batter.

Cool the cakes: Allow the cakes to cool in the tins for 15-20 minutes and then carefully turn them out onto a cooling rack to cool further for at least an hour until cool to the touch. Carefully peel away the parchment that will stick to the base of the cakes.If preferred you can refrigerate the cakes in an airtight container until ready to use. Chilling the cakes for a few hours (or overnight) makes them easier to work with and decorate.

Make a half batch of pistachio buttercream (or a full batch and freeze half for another time).Add the frosting to a piping bag fitted with a round nozzle, or simply snip off the end of a ziplock bag/piping bag when ready to decorate.

Assembly: Place a tiny amount of frosting on a cake turntable and secure the first sponge layer on top of it.Pipe a layer of frosting on top of the first cake layer, and use an offset spatula/pallet knife to spread it in an even layer.Add the next layer of cake and repeat with another layer of frosting. Top with the final layer of cake. Use the remaining frosting to coat around the sides on top of the cake and smooth everything out with a cake scraper.

Storage: Store in an airtight container in the fridge for up to 5 days or at room temperature for up to 1-2 days. Remove from the fridge about an hour before serving to allow the cake and frosting to soften a little. 

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

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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