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Vegan Pistachio Lemon Olive Oil Cake Recipe

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4.4 from 7 reviews

This Vegan Pistachio Lemon Olive Oil Cake is a moist, flavorful loaf combining the nutty richness of pistachios with the bright freshness of lemon. Made entirely plant-based and dairy-free, it features a tender crumb thanks to lemon-infused olive oil and vegan yogurt, topped with a smooth vegan cream cheese glaze and optional pistachio garnish. Perfect as a delightful dessert or afternoon treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 220 g all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 200 g granulated sugar

Wet Ingredients

  • 180 ml soy milk
  • 2 teaspoons fresh lemon juice
  • 100 ml lemon extra virgin olive oil
  • 100 g vegan Greek-style yogurt
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract (optional)

Nuts and Garnish

  • 100 g raw shelled pistachios (with or without skins)
  • 20 g raw shelled pistachios (roughly chopped, for garnish, optional)

Glaze

  • 60 g vegan cream cheese (room temperature)
  • 1 teaspoon lemon extra virgin olive oil
  • 120 g powdered sugar

Instructions

  1. Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease a 1-pound loaf pan with oil and line it with parchment paper, ensuring an overhang on the sides for easy removal.
  2. Mix the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Whisk to combine evenly, then set aside.
  3. Make vegan buttermilk: In a jug, combine soy milk with freshly squeezed lemon juice. Stir well and let it sit to curdle slightly.
  4. Blend the nuts and sugar: Place the raw shelled pistachios and granulated sugar into a food processor or blender. Pulse until the mixture is finely ground to distribute the nuts evenly throughout the cake.
  5. Mix the wet ingredients: In a large mixing bowl, whisk together the lemon extra virgin olive oil, vegan Greek-style yogurt, vanilla extract, and optional almond extract until smooth.
  6. Combine pistachio sugar mixture: Add the ground pistachio and sugar blend into the wet ingredients bowl. Whisk gently until fully incorporated and smooth.
  7. Add vegan buttermilk: Slowly pour the vegan buttermilk into the wet mixture while continuously whisking to ensure even blending and avoid lumps.
  8. Combine wet and dry ingredients: Add the dry flour mixture into the wet batter in two parts. Fold gently between additions until there are no pockets or streaks of flour, being careful not to overmix to keep the batter light.
  9. Assemble: Pour the batter into the prepared loaf pan and smooth the top using a spatula. Optionally, dip a butter knife into olive oil and run it down the center of the batter to encourage a centered crack while baking.
  10. Bake: Place the loaf pan onto a baking sheet or aluminum tray for stability. Bake in the preheated oven for 45-55 minutes. Start checking doneness at 45 minutes by inserting a toothpick or knife; it should come out clean or with a few moist crumbs.
  11. Cool: Allow the cake to cool in the pan for about 10 minutes. Then transfer it onto a wire cooling rack to cool completely. Once cooled, move the loaf to a serving tray or parchment paper.
  12. Make the glaze: Whisk together vegan cream cheese and lemon extra virgin olive oil until smooth. Gradually add powdered sugar while whisking until desired glaze consistency is achieved—thin or thick to preference.
  13. Decorate: Drizzle the glaze evenly over the cooled loaf. Optionally, garnish with chopped pistachios, lemon slices, and lemon zest for extra color and flavor.
  14. Storage: Wrap leftover cake tightly in plastic wrap, foil, or store in an airtight container. Keep at room temperature for up to 2 days if glazed, or 5 days without glaze. Refrigerate up to one week. For freezing, slice cake, separate slices with parchment, place in an airtight container, and freeze for up to one month. Thaw at room temperature for a few hours before serving.

Notes

  • Note 1: Soy milk is used here as a plant-based milk to create a vegan buttermilk when combined with lemon juice. Any unsweetened plant milk alternative can be substituted.
  • Note 2: Raw shelled pistachios with or without skins can be used; skins add a more rustic appearance while skinless give a more uniform texture.
  • Note 3: Lemon extra virgin olive oil infuses a citrus aroma and moistness; regular olive oil can be used but flavor will be less pronounced.
  • Note 4: Vegan Greek-style yogurt provides creaminess and tang; alternatives like coconut or almond-based yogurt can be used depending on dietary preference.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Vegan, Mediterranean-inspired
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-pistachio-lemon-olive-oil-cake-recipe/