Low Sugar Vegan Pistachio Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Ground pistachios fold right into the batter here, giving this cake a naturally nutty flavor and a soft, tender crumb with a gorgeous pale green tint. A splash of apple cider vinegar and plant-based milk creates that classic tang and lift, while almond and vanilla extract deepen the pistachio flavor in every bite. The two layers bake up light and springy, then get stacked and coated in a smooth, fluffy frosting that spreads like a dream. A final scatter of chopped pistachios on top adds crunch and makes this cake as pretty as it is satisfying. It's an easy one to bring to the table when you're keeping things aligned with an added sugar–conscious kitchen, since it's built entirely from pantry staples you already control. Rich, nutty, and elegant enough for a celebration, this is a cake worth putting in your regular rotation.

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Ingredients

12 servings

For the cake

1 cup raw shelled pistachios, plus 2 tbsp roughly chopped for garnish
Planters Pistachios Dry Roasted - 12.75 Oz Giants Salted Pistachios 4.5 oz Simple Truth Roasted Pistachios Sea Salt Shiloh Farms Organic Pistachios Roasted & Salted KIND Dry Roasted & Salted Pistachio Kernels
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1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 cup plant-based milk
1 tbsp apple cider vinegar
½ cup neutral oil (such as sunflower oil or canola oil)
1 tsp pure almond extract
1 tsp pure vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
3 tbsp plant-based milk
½ tsp pure almond extract
1 pinch fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2
Add 1 cup of the pistachios to a food processor and pulse until finely ground, about 20–25 short pulses, stopping before the mixture turns to paste. Transfer to a large mixing bowl.

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