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
Scale
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.
