This easy one bowl vegan pistachio layer cake is light and tender, and naturally colored with real pistachios! Topped with a silky dairy free cream cheese frosting! If you love this cake, you might also enjoy our Lemon Poppy Seed Cake Recipe.
Ingredients
Prep
- Preheat the oven to 350º F, and line two 8 inch cake pans with parchment paper. Measure out all ingredients.
- Mix together the Forager Project Cashewmilk and apple cider vinegar, then set aside.
- In a large food processor, process the pistachios into a crumbly flour, about 1-2 minutes. Set aside.
- Whisk together the melted vegan butter, sugar, Forager Project Unsweetened Plain Cashewmilk Yogurt, and vanilla extract. Then add in baking powder and baking soda and whisk to combine. Next add in the pistachios and all purpose flour while also pouring in the Forager Project Unsweetened Plain Cashewmilk Yogurt mixture. Whisk just until the dry ingredients are integrated into the wet ingredients.
- Pour the batter into the prepared cake pans, and bake for 33-35 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven, and allow the cake to cool in the cake pan for 10 minutes before transferring it to a cooling rack to cool completely before frosting.
- Once the cake is fully cooled, you can make the frosting. In a stand mixer or with a hand mixer, mix together the vegan butter and cream cheese. Add in the vanilla extract, and mix together until completely combined, stopping to scrape down the bottom as necessary. Then add in the powdered sugar in 1 cup increments, scraping the bottom of the bowl as necessary.
- Spread the cream cheese frosting onto the cooled cake, and decorate. Slice and serve.
