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Pistachio Cake

Moist and delicious eggless pistachio cake that is very easy to make. This cake is flavored with store bought pistachio paste giving it an intense flavor.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings

Ingredients

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

Sugar Glaze: (optional)

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

Instructions

  • 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.
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