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Vegan pistachio loaf cake on a marble board with a slice cut, a bowl of pistachios in the background.
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Vegan Pistachio Loaf Cake

This vegan pistachio loaf cake has a delicate, nutty flavour and a soft, moist texture. Made with real pistachios and topped with pistachio cream spread, this delicious cake is simple yet sophisticated.
Course Dessert, Snack
Cuisine vegan
Diet Vegan
Keyword cake
Prep Time 20 minutes
Cook Time 1 hour
Servings 10 people
Author Domestic Gothess

Equipment

  • blender
  • 21b loaf tin

Ingredients

Cake:

  • 110 g (scant cup) shelled pistachios
  • 160 g (⅔ cup) unsweetened non-dairy milk (I use soy)
  • 160 g (⅔ cup) plain non-dairy yogurt (I use Greek style soy)
  • 82 g (6 Tablespoons) oil (I use olive, do not use coconut)
  • 1 Tablespoon vinegar or lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 220 g (1 + ¾ cups + 1 Tablespoon) plain (all-purpose) flour
  • 30 g (¼ cup) cornflour (cornstarch)
  • 200 g (1 cup) caster or granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon table salt (omit if using salted pistachios)

To Top:

  • about 5 Tablespoons vegan pistachio cream spread*
  • a handful shelled pistachios roughly chopped

Instructions

  • Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Line a 2lb loaf tin with baking paper.
  • Place the pistachios, milk, yogurt, oil, vinegar and vanilla and almond extracts in a blender and blend until smooth with no chunks of pistachio.**
    110 g (scant cup) shelled pistachios, 160 g (⅔ cup) unsweetened non-dairy milk (I use soy), 160 g (⅔ cup) plain non-dairy yogurt (I use Greek style soy), 82 g (6 Tablespoons) oil (I use olive, do not use coconut), 1 Tablespoon vinegar or lemon juice, 2 teaspoons vanilla extract, 1 teaspoon almond extract
  • In a separate bowl, whisk together the plain flour, cornflour, sugar, baking powder, bicarbonate of soda and salt.
    220 g (1 + ¾ cups + 1 Tablespoon) plain (all-purpose) flour, 30 g (¼ cup) cornflour (cornstarch), 200 g (1 cup) caster or granulated sugar, 2 teaspoons baking powder, ¼ teaspoon bicarbonate of soda (baking soda), ¼ teaspoon table salt
  • Scrape the blended wet ingredients into the dry and stir with a balloon whisk to form a thick, smooth batter with no dry patches.
  • Scrape the batter into the lined tin and spread it level. Bake for about 60 minutes until a skewer inserted into the centre comes out clean.
  • Leave the cake to cool in the tin for 10 minutes then carefully turn it out onto a wire rack and leave to cool completely.
  • Once the cake has cooled, spread the pistachio cream over the top, sprinkle over some chopped pistachios and serve.
    about 5 Tablespoons vegan pistachio cream spread*, a handful shelled pistachios

Notes

  • *Pistachio cream is not the same as pistachio butter or paste, it is a sweetened, creamy spread. I get it from Ocado or Amazon.
  • **Alternatively you can blend the pistachios with the sugar rather than the wet ingredients until it forms a fine flour.
  • USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.
  • For even more pistachio flavour you can fold about 100g of roughly chopped pistachios into the batter before baking.
  • See post above for tips, details and storage instructions.