If you’ve ever dreamed of a cake that feels both delightfully fresh and satisfyingly rich, then I am so excited to introduce you to this glorious Vegan Pistachio Lemon Olive Oil Cake Recipe. It combines the nutty crunch of pistachios, the bright zing of fresh lemon, and the silky depth of quality olive oil into a single loaf that’s incredibly moist and bursting with flavor. Perfect for enjoying with a cup of tea or sharing at celebrations, this cake effortlessly blends simple, wholesome ingredients into a show-stopping plant-based treat you’ll want to make again and again.
Ingredients You’ll Need
Getting started is a breeze because the ingredients in this recipe are straightforward, staple pantry items that each play an essential role. From the flour providing structure to the lemon juice adding that irresistible tang, every component works in harmony to create the perfect texture, taste, and color for this cake.
- 220 g all-purpose flour: The base that gives our cake its soft crumb and lovely rise.
- 1 tablespoon baking powder: Ensures the cake rises beautifully and stays fluffy.
- ½ teaspoon baking soda: Works together with the acidic lemon juice for lift and lightness.
- ½ teaspoon sea salt: Enhances the natural flavors and balances sweetness.
- 180 ml soy milk: Provides moisture and richness while keeping the cake dairy-free.
- 2 teaspoons lemon juice (freshly squeezed): Adds fresh acidity that brightens the whole cake.
- 100 g raw shelled pistachios: Ground into the batter for a wonderful nutty flavor and texture.
- 200 g granulated sugar: Sweetens the cake while aiding in tenderness.
- 100 ml lemon extra virgin olive oil: Infuses the cake with fruity richness and keeps it wonderfully moist.
- 100 g vegan Greek-style yogurt: Adds creaminess and a subtle tang to complement the lemon.
- 1 tablespoon vanilla extract: Brings warmth and depth to the flavor profile.
- ½ teaspoon almond extract (optional): Offers a delicate nutty aroma that pairs beautifully with pistachios.
- 60 g vegan cream cheese (room temperature): Essential for making the luscious lemon olive oil glaze.
- 1 teaspoon lemon extra virgin olive oil: Adds a hint of citrusy richness to the glaze.
- 120 g powdered sugar: Sweetens and thickens the glaze to get the ideal drizzle consistency.
- 20 g raw shelled pistachios (roughly chopped for garnish, optional): Adds a pretty, crunchy finish on top.
How to Make Vegan Pistachio Lemon Olive Oil Cake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to fan-forced 160°C or conventional 180°C. Grease a 1-pound loaf pan lightly with some olive oil and line it with parchment paper, letting the paper overhang on the sides so you can easily lift out the cake after baking. This simple prep ensures a perfect non-stick release and neat edges.
Step 2: Mix the Dry Ingredients
Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Whisk them to combine evenly and set this bowl aside. This step is crucial for an even rise and light texture throughout the cake.
Step 3: Create Your Vegan Buttermilk
In a jug, mix the soy milk with freshly squeezed lemon juice and stir gently. Letting it sit while you prepare the rest helps the mixture thicken slightly, mimicking buttermilk and adding tender crumb to your cake.
Step 4: Process Pistachios and Sugar
Add the raw pistachios and granulated sugar to a food processor and blitz until finely ground. This step enhances their flavor and helps the nuts incorporate seamlessly into the batter.
Step 5: Combine 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. This mixture will give your cake a luxurious texture and vibrant flavor.
Step 6: Add the Pistachio-Sugar Blend
Stir the finely ground pistachio and sugar blend into the wet mixture, whisking until fully combined into a silky batter that promises nutty goodness in every bite.
Step 7: Incorporate the Vegan Buttermilk
Slowly pour the vegan buttermilk into the batter while whisking to combine. This infusion boosts the cake’s tenderness and adds subtle tang that balances the sweetness.
Step 8: Fold in the Dry Ingredients
Add the dry ingredient mix to the wet ingredients in two parts, gently folding after each addition just until no flour streaks remain. Resist the urge to overmix here; it’s the key to keeping your cake light and fluffy.
Step 9: Prepare to Bake
Pour the batter into the lined loaf pan and smooth the surface with a spatula. For a pretty crack top, you can dip a butter knife in olive oil and gently run it through the middle of the batter. Place the pan on a baking sheet or tray to catch any drips.
Step 10: Bake Until Golden and Set
Bake your cake for 45 to 55 minutes. Check for doneness at 45 minutes by inserting a toothpick or knife – it should come out clean or with just a few crumbs attached. If it’s not quite done, continue baking and check every 5 minutes. The golden top and nutty aroma will tell you it’s ready!
Step 11: Cool the Cake
Allow the cake to cool in the pan for about 10 minutes. Then carefully lift it out using the parchment paper sling and transfer it to a wire rack to cool completely. Cooling fully ensures the cake sets perfectly before glazing.
Step 12: Whisk Up the Lemon Olive Oil Glaze
Combine the vegan cream cheese and lemon olive oil in a bowl and whisk until smooth. Gradually add powdered sugar, whisking until the glaze reaches your desired thickness—whether runny or more spreadable.
Step 13: Decorate and Garnish
Drizzle the luscious glaze over the cooled cake, creating a beautiful glossy finish. For that extra wow factor, sprinkle chopped pistachios on top along with thin lemon slices or a bit of lemon zest for freshness and visual charm.
How to Serve Vegan Pistachio Lemon Olive Oil Cake Recipe
Garnishes
Freshly chopped pistachios offer a satisfying crunch and a burst of color, while thin lemon slices and zest add fragrant citrus notes that enhance the flavor and presentation. These simple touches make serving this cake feel like a special occasion.
Side Dishes
Pair this cake with a scoop of dairy-free vanilla ice cream or a dollop of whipped coconut cream for an indulgent experience. A bright, fresh fruit salad also complements the nutty, lemony flavors perfectly, bringing lightness to your dessert spread.
Creative Ways to Present
Try serving slices alongside a pot of herbal tea or coffee for an afternoon treat. You could even cut smaller squares for a buffet or party platter topped with edible flowers for a stunning and inviting look that will leave guests reaching for seconds.
Make Ahead and Storage
Storing Leftovers
After your cake has cooled and been glazed, wrap leftovers tightly with plastic wrap or store in an airtight container. At room temperature, it’ll stay fresh for up to two days with the glaze, or up to five days if you prefer it without. Refrigerate to extend freshness up to a week.
Freezing
To freeze, slice the cake into individual portions separated by parchment paper. Place them in a sealed container or freezer bag and freeze for up to one month. This method preserves freshness and flavor perfectly for when you need a ready-to-go slice.
Reheating
Let frozen slices thaw at room temperature for a couple of hours before enjoying. If you like your cake warm, gently heat slices in a toaster oven or microwave for a few seconds to revive that soft, moist texture.
FAQs
Can I substitute the soy milk for another plant milk?
Absolutely! Almond, oat, or coconut milk work well for this recipe. Just be sure to add fresh lemon juice to create that vegan buttermilk effect for tenderness and rise.
Is it necessary to use lemon-flavored olive oil?
While using lemon extra virgin olive oil adds an extra layer of citrus depth, you can swap in regular high-quality extra virgin olive oil if needed. You might just want to add a bit more fresh lemon zest to boost the flavor.
Can I make this cake nut-free?
The pistachios are a signature part of the flavor and texture, but if nut allergies are a concern, you could try substituting with seeds like pumpkin or sunflower seeds, blended finely. Keep in mind this will alter the flavor and texture somewhat.
How do I know when the cake is fully baked?
The best way is the toothpick or knife test: insert it in the center and if it comes out clean or with a few moist crumbs but no wet batter, your cake is done and ready to cool.
Can I make this cake gluten-free?
You can experiment with a gluten-free all-purpose flour blend, but results may vary. Look for blends suitable for baking that contain xanthan gum or other binders to maintain the structure and texture.
Final Thoughts
This Vegan Pistachio Lemon Olive Oil Cake Recipe is truly a delightful discovery—light, nutty, and bursting with fresh citrus flavor. It’s the kind of recipe you want to share with friends, savor over a morning coffee, or celebrate any special moment. Give it a try and I promise it will become one of your favorite go-to vegan cakes that impresses every time!
Print
Vegan Pistachio Lemon Olive Oil Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Pistachio Lemon Olive Oil Cake is a moist, flavorful loaf cake infused with bright lemon zest and topped with a creamy vegan glaze. Made with wholesome ingredients like raw pistachios, lemon extra virgin olive oil, and vegan yogurt, it is perfect as a dairy-free, plant-based treat for any occasion. The cake features a tender crumb with a subtle nutty flavor and a tangy lemon finish, making it ideal for snack time or dessert.
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 (see note 1)
- 2 teaspoons freshly squeezed lemon juice
- 100 ml lemon extra virgin olive oil (see note 3)
- 100 g vegan Greek-style yogurt (see note 4)
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
Nuts
- 100 g raw shelled pistachios (with or without skins, see note 2)
- 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
- 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 some oil and line it with a sling of parchment paper leaving an overhang on the sides to easily lift out the cake once baked.
- Mix the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Whisk these dry ingredients to combine evenly and set aside.
- Make vegan buttermilk: In a jug, combine the soy milk and freshly squeezed lemon juice. Stir well and set aside for the mixture to curdle slightly, creating a vegan buttermilk substitute.
- Blend the nuts and sugar: Add the raw shelled pistachios and granulated sugar to a food processor or blender. Blitz until the pistachios and sugar are finely ground to help incorporate the nutty flavor and sweetness into the batter.
- Mix the wet ingredients: In a large mixing bowl, combine the lemon extra virgin olive oil, vegan Greek-style yogurt, vanilla extract, and almond extract (if using). Whisk together until fully combined and smooth.
- Add pistachio sugar mixture: Add the finely ground pistachio and sugar mixture to the wet ingredients and whisk until the batter is smooth and uniform.
- Incorporate vegan buttermilk: Slowly pour the vegan buttermilk into the wet mixture while whisking continuously to fully combine and create a smooth batter.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients in two parts to the wet mixture. Fold gently between each addition using a spatula until no pockets or streaks of flour remain. Be careful not to overmix, as this will affect the cake’s texture.
- Assemble: Pour the batter into the prepared loaf pan, smoothing the top with a spatula or knife. Optionally, dip a butter knife in lemon olive oil and run it through the center of the batter to encourage a decorative crack during baking.
- Bake: Place the loaf pan on a baking sheet or aluminum tray and bake in the preheated oven for 45-55 minutes. Begin checking at the 45-minute mark by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs. Continue baking in five-minute increments if needed until fully cooked.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire cooling rack. Let it cool completely before glazing.
- Make the glaze: In a bowl, whisk the vegan cream cheese with 1 teaspoon of lemon extra virgin olive oil until smooth. Gradually whisk in the powdered sugar until the glaze reaches your desired consistency, whether runny or thicker.
- Decorate: Drizzle the glaze evenly over the cooled cake. Optionally, top with roughly chopped pistachios, lemon slices, and lemon zest for garnish and added texture.
- Storage: Once cooled and glazed, wrap any leftover cake tightly with plastic wrap, foil, or store in a sealed container. Keep at room temperature for up to 2 days with glaze, or 5 days without glaze. Refrigerate to extend shelf life up to a week. For longer storage, freeze individual slices separated by parchment paper in a sealed container for up to one month. Thaw at room temperature for a couple of hours before serving.
Notes
- Note 1: Soy milk works best for this recipe to help achieve a creamy vegan buttermilk. Other plant-based milks can be used but may alter taste or texture slightly.
- Note 2: Pistachios can be used with skins on or off depending on your preference; skins add slightly more color and flavor.
- Note 3: Use high-quality lemon extra virgin olive oil to impart bright citrus aroma and richness.
- Note 4: Vegan Greek-style yogurt adds creaminess and tang similar to dairy yogurt. You can substitute with other thick vegan yogurts if unavailable.
- Do not overmix the batter once dry ingredients are added to keep the cake light and tender.
- The glaze consistency can be adjusted by varying the amount of powdered sugar.
