Ground pistachios give this layer cake a nutty depth and gorgeous flecked crumb, with almond and vanilla extract layering in warm, toasty flavor throughout the batter. The plant-based milk and apple cider vinegar do double duty, creating a soft, tender crumb that stays moist layer after layer. Once baked and cooled, the layers get swept with a fluffy, sweet frosting that whips up pale and cloud-like, spread thick between the layers and swooped over the top and sides. A final scatter of chopped pistachios on top adds crunch and a little visual sparkle before slicing. It's a showstopper layer cake that's genuinely easy to pull off, and it fits neatly into a dairy free spread without missing a beat on flavor or texture.
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Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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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