26 Dec Vegan Pistachio Cake with Silky Pistachio Buttercream
This year for my birthday, I decided to go green! 🌿 Instead of the usual chocolate or vanilla cake (yawn), I went for something more fun, nutty, and oh-so-delicious—Vegan Pistachio Cake with the dreamiest Pistachio Buttercream frosting. Seriously, it’s like eating a slice of pure bliss! 🌸
Inspired by Christina’s gorgeous recipe from Addicted to Dates, this pistachio cake stole the show on my special day. It’s light, fluffy, naturally green (no food coloring, yay!), and absolutely packed with pistachio flavor. But the real star? That silky pistachio buttercream that ties everything together like a bow on a beautifully wrapped present.
Let me walk you through how I made this nutty masterpiece and, of course, share the buttercream recipe so you can whip up this magic too! ✨
Why Pistachio Cake Was vThe Choice 🎂
I wanted something unique and elegant for my birthday, and pistachios are just that. They’re nutty, earthy, and naturally sweet with a pop of color that screams “celebration!” Plus, the combo of pistachio cake and pistachio buttercream? A match made in dessert heaven. Here’s why this cake was the perfect choice:
- Naturally Beautiful: No artificial food colorings—just the natural green hue from pistachios.
- Not Overly Sweet: The buttercream is based on vegan Italian meringue, making it light, silky, and not cloyingly sweet.
- Super Versatile: This cake can be dressed up for a birthday (like mine!) or served as a showstopper at weddings, Easter, or any other special occasion.
The Pistachio Cake Base: How I Made It 🍰
Ingredients
(For the cake—check the full recipe below)
- Pistachios (raw, shelled, unsalted)
- Vegan buttermilk (soy milk + apple cider vinegar)
- Coconut yogurt
- Vegan butter (I used Violife’s block butter)
- Vanilla & almond extracts
- All-purpose flour, sugar, baking powder, and salt
This combination creates a soft, nutty cake with a delicate crumb that’s perfect for layering up with frosting.
The Frosting: Silky Pistachio Buttercream
Now, let’s talk frosting. This vegan pistachio buttercream? It’s everything! It’s smooth, light, and not overly sweet, allowing the pistachio flavor to really shine. Plus, it’s made with aquafaba (chickpea brine)—vegan baking magic at its finest. Using aquafaba in baking might sound intimidating at first. By following my step-by-step instructions, you will master it in no time!
The Taste Test 🥄
When I finally cut into the cake, it was everything I had dreamed of (and more):
- The cake was moist and fluffy, with the perfect balance of nutty pistachio flavor.
- The buttercream was silky, light, and not overly sweet—just the way I like it.
- The crushed pistachios on top added a delightful crunch, making each bite a textural delight.
Even my non-vegan friends were blown away and couldn’t believe it was completely plant-based. A few even asked for seconds (and thirds)!
Tips for Making the Perfect Pistachio Cake 🎂
- Chill the Cake Layers: Cold cake layers are easier to frost and stack without crumbling.
- Use a Candy Thermometer: Precision is key for the sugar syrup when making the buttercream.
- Make It Ahead: The cake and buttercream can be made a day in advance. Just store the frosting in the fridge and re-whip before using.
- Go Nuts with Decorations: Crushed pistachios, edible flowers, or even a drizzle of vegan white chocolate can take this cake to the next level.
Final Thoughts: A Birthday to Remember 🎈
This pistachio cake with pistachio buttercream wasn’t just a birthday cake—it was a labor of love. From the vibrant green hue to the delicate nutty flavor, it was everything I wanted and more. If you’re looking for a cake that’s unique, elegant, and absolutely delicious, this one’s a must-try.
Ready to bake your own pistachio masterpiece? Let me know how it turns out! Share your creations with me on Instagram @thefloralvegan, and don’t forget to tag #TheFloralVegan so I can see your beautiful bakes. 🌸💚 Here’s to more cakes, more celebrations, and more pistachio love! 🎂✨
Vegan Pistachio Cake with Silky Pistachio Buttercream
Course: DessertDifficulty: Medium6
servings1
hour25
minutes1
hour10
minutesThis Vegan Pistachio Cake has the dreamiest Pistachio Buttercream frosting. Seriously, it’s like eating a slice of pure bliss! 🌸
Ingredients
- Pistachio Cake Base
100g unsalted pistachios40g caster sugar
40g cane sugar
250g all-purpose flour
2 ½ tsps baking powder
½ tsp sea salt
280 ml cups of plant milk (I used soy milk)
1 ⅓ tsps apple cider vinegar
¼ cup coconut yogurt
¼ cup vegan butter (melted, I used Violife)
2 tsp vanilla paste
- Pistachio Buttercream
1 cup aquafaba
200g + 50g caster sugar
60ml water
¼ teaspoon lemon juice, or cream of tartar or apple cider vinegar
250g vegan block butter, room temperature, cut into chunks
100 g pistachio butter (homemade or storebought)
5g matcha powder (optional)
Handful of pistachios (slightly chopped)
Directions
- Cake Base (Suggest to make this the night before or in the morning)
- Preheat your oven to 175°C (347°F). Line three 6″ cake pans.
- Make the vegan buttermilk by adding the soy milk and apple cider vinegar to a mixing jug, stir and let it sit for at least 10 mins.
- Add the pistachios and sugar to a food processor, pulse and blitz until finely ground.
- In a large mixing bowl, mix all the dry ingredients, together with the pistachio sugar mixture from Step 3.
- In another bowl, mix the coconut yogurt, melted vegan butter, vanilla paste and vegan buttermilk from Step 2.
- Pour the wet ingredients into the bowl with the dry ingredients carefully folded the wet ingredients into the dry mixture, ensuring not to overmix (a key tip to avoid a dense cake!)
- I divided the batter into three 6-inch lined cake tins and baked them at 175°C (347°F) for about 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.
- 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 it reaches room temperature.
- You can also 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.
- Pistachio Buttercream
- Add the aquafaba to a saucepan, and bring it to a boil. Reduce the heat and allow it to simmer until it has reduced to half a cup in volume.
- Combine 200g of sugar and 60ml of water in a saucepan. Heat until it reaches 116°C (240°F). (Use a candy thermometer for accuracy!) While it’s bubbling, move to the next step.
- In a clean, grease-free bowl, whisk the reduced aquafaba and apple cider vinegar on high speed until soft peaks form (approx. 5 mins). Slowly add the remaining 50g of sugar, one spoonful at a time, while continuing to whisk.
- With your mixer still running, slowly pour the sugar syrup into the whipped aquafaba in a thin stream. Keep whisking until the mixture cools to room temperature (about 10-15 mins).
- Add the vegan butter, one chunk at a time, while whisking on low speed. Don’t panic if it looks like it’s splitting—just keep whisking! Once all the butter is incorporated, the mixture will thicken into a silky buttercream.
- Add the pistachio butter and whisk again on low speed until fully combined. You’ll end up with a smooth, nutty, and irresistibly creamy frosting.
- Layering the Cake
- I baked three 6-inch pistachio cake layers, let them cool completely, and then stacked them with a generous layer of pistachio buttercream in between each one.
- Using an offset spatula, I spread a thin crumb coat around the cake, chilled it for 15 mins, and then added a final thick layer of frosting.
- I piped swirls on top with extra buttercream, sprinkled crushed pistachios for a crunchy garnish, and added a few edible flowers for a pop of color.