This Vegan Pistachio Cake With Chai Frosting Is Fluffy, Nutt

this vegan pistachio cake with chai frosting is fluffy nutt display image cb

This vegan pistachio cake with chai frosting is fluffy, nutty, and packed with comforting winter flavors. It’s also super simple to prepare!


Pistachio cake:

Dry ingredients:

– 75g ground pistachios
– 2 tbsp matcha
– 2 tbsp potato starch
– 300g self-raising flour
– 1.5 tsp baking powder
– 175g caster sugar

Wet ingredients:

– 100g oil (we used vegetable)
– 200ml milk of choice, room temp
– 60ml fresh lemon juice
– 75g aquafaba

Chai frosting:

– 150 vegetable shortening
– 200g icing sugar
– 1 tbsp clove powder
– 2 tbsp cardomom powder
– 2 tbsp cinnamon powder
– 2 tbsp ginger powder
– 2 tbsp plant milk


– 3 tbsp chopped pistachios (optional)


For the cakes:

-🍰Preheat oven to 180°C (160 fan)
-🍰Line two 8 inch cake pans with parchment
-🍰Set pans aside for later
-🍰Add 1 tsp of lemon juice to aquafaba
-🍰Whisk aquafaba until foamy (2-3 mins)
-🍰Set aquafaba aside
-🍰Mix dry ingredients in a bowl
-🍰Add milk, oil, lemon juice
-🍰Whisk until just combined (few seconds)
-🍰Gently fold in aquafaba with a big metal spoon
-🍰Pour batter into cake pans, split equally
-🍰Bake for 35 mins or until skewer comes out clean
-🍰Leave cakes to cool completely in pans

For the frosting:

-🍰Add shortening and sugar in stand mixer bowl
-🍰Beat until fluffy (around 3 mins)
-🍰Add spices, beat until combined
-🍰Pour in milk, beat for 1-2 mins

Assemble cake:

-🍰Generously add frosting on one cake
-🍰Place second cake on top
-🍰Top with more frosting
-🍰Finish off with chopped pistachios
-🍰Slice and serve!

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