Low Iodine Vegan Pistachio Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
5.0(6)
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Learn more →Ingredients
12 servings
For the cake
- 1 cup raw shelled pistachios, plus 2 tbsp roughly chopped for garnish
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup organic cane sugar
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ½ cup neutral oil (such as sunflower 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
- 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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