Print Recipe

Pistachio Cake

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 1 cake
Author: Pavani


  • 4 tbsps Unsalted Butter (half of a stick)
  • 3 tbsp Canola Oil
  • 2/3 cup Sugar (increase to ¾cup if you want a sweeter cake)
  • ½ cup Pistachio paste (can be substituted with almond or hazelnut paste)
  • 2 tbsp Egg water replacer - whisked in 6tbsp (or use 2 large eggs)
  • 1 tsp Vanilla extract
  • ½ cup Soy milk
  • ½ tsp Apple cider Vinegar
  • 1 cup All purpose flour
  • ½ cup Wholewheat Pastry flour
  • 1 tsp Baking powder
  • ¼ tsp Salt

Sugar Glaze: (optional)

  • ½ cup Sugar Confectioners
  • 1 ~ 2 tbsp Milk
  • 3 tbsps Pistachios , toasted and chopped


  • 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.


Lets check out what my fellow marathoners have cooked today for BM# 36.