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–+ servings
Dairy Free Kitchen

Dairy Free Pistachio Cake

This elegant dessert brings rich flavor and tender texture to any celebration. It is a stunning crowd favorite everyone will love.
Dairy Free Pistachio Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 slices
Calories 774 kcal
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Equipment

  • food processor
  • electric mixer
  • 8-inch round cake pans
  • parchment paper

Ingredients

For the Cake
  • 1 cup Unsweetened Almond Milk, Room Temperature
  • 1 tbsp Lemon Juice
  • 1 cup Shelled Unsalted Pistachios
  • 1 1/2 cups Granulated Sugar, Divided
  • 2 1/4 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 cup Dairy Free Butter, Softened
  • 1/4 cup Neutral Oil
  • 4 Large Eggs, Room Temperature
  • 2 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
For the Frosting
  • 1 cup Dairy Free Butter, Softened
  • 1/3 cup Pistachio Butter
  • 4 cups Powdered Sugar, Sifted
  • 2 tbsp Unsweetened Almond Milk
  • 1 tsp Vanilla Extract
  • 1/8 tsp Salt
  • 1/2 cup Chopped Pistachios

Instructions

  1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper, then stir the almond milk and lemon juice together and set aside.
  2. In a food processor, pulse the pistachios with 1/4 cup of the sugar until finely ground, stopping before it turns into a paste. Transfer to a bowl and whisk in the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and remaining 1 1/4 cups sugar on medium-high speed for 3 minutes until fluffy, then beat in the oil. Add the eggs one at a time, then beat in the vanilla and almond extract.
  4. With the mixer on low, add the pistachio flour mixture in three additions, alternating with the almond milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
  5. Divide the batter between the pans and bake for 28 to 33 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  6. For the frosting, beat the butter and pistachio butter until smooth. Gradually add the powdered sugar, then add the almond milk, vanilla, and salt and beat on medium-high for 3 minutes until fluffy.
  7. Place one cake layer on a serving plate, spread with frosting, and top with the second layer. Frost the top and sides, sprinkle the chopped pistachios over the top and around the base, and chill for 20 minutes before slicing.

Nutrition

Serving: 1servingCalories: 774kcalCarbohydrates: 90gProtein: 9gFat: 42g
Course Dessert
Cuisine American
Keyword dairy free, layer cake, pistachio cake

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