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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.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12 servings


  • 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


  • 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.