Pistachio Cake (eggless recipe)
Blogging Marathon# 36: Week 2/ Day 3
Theme: Travel Food
Dish: Dessert -- Pistachio Cake (Almost Vegan)
It has been a busy weekend with an early Sankranthi celebrations at my cousin's place. It was fun getting the kids dressed up and rounding them up for Bhogi pallu. Trying to keep the traditions alive.
My son prefers cookies and cakes over Indian sweets, so I made this almost vegan Pistachio cake for today's post. I had some pistachio paste leftover in the fridge after making these cookies that I wanted to use up. I call it almost vegan because I used regular butter instead of vegan butter because I didn't have any Earth Balance butter sticks in the fridge.
I found the cake to be a little too sweet after adding the sugar glaze on top. So you can either skip the sugar glaze or reduce the sugar in the cake.
Sugar Glaze: (optional)
- Preheat oven to 350°F. Grease and flour a 8" round cake pan.
- Whisk soy milk and apple cider vinegar in a measuring cup and set aside for a few minutes to curdle.
- In a mixing bowl, beat butter, oil and sugar until light and fluffy. Next add pistachio paste and vanilla extract, mix until combined.
- Add egg replacer mixture (or eggs) and beat until combined.
- Pour in the soy milk and mix well.
- Sift flour (s), baking powder and salt into the mixing bowl. Mix until just combined.
- Pour into the prepared baking pan and bake for 35~45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake for 10 minutes in the pan before inverting it onto a wire rack to cool completely.
- Make the Glaze: In a small bowl, combine confectioners sugar and milk to get a pour able consistency. Pour the glaze over the cooled cake and sprinkle with chopped pistachios.