Vegan Avocado Pistachio Cake | Avocado pistachios cake recipe | Vegan cake recipe with step by step instructions
This Vegan avocado Pistachio Cake is delicious and has a unique flavour profile. It has the beautiful green hue from Avocado, nuttiness of pistachios and slight tang of lemon!
The flavour of this cake is so refreshing like my vegan Avocado pineapple coconut ice cream.
It is the perfect eggless cake to go with your tea or coffee. Moreover, it doesn’t use any egg replacers or aquafaba.
I’m always a fan of easy cake recipes and this Eggless Cake is no exception.
This cake recipe has easy to find ingredients, no artificial food colouring used and is packed with nuts (pistachios) and fruit (avocado)!
Moreover, it’s an eggless cake but doesn’t use any egg replacers or aquafaba.
More eggless cake recipes on the blog –
Ragi whole wheat chocolate cake
Mango semolina sooji cake (eggless)
Easy 5 minute Christmas Fruit Cake
Recipe card to make Vegan Avocado Pistachio Cake
Vegan avocado Pistachio Cake
Ingredients
Dry ingredients
- 2 cups (250g) All-purpose plain flour
- ¾ cup (150g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt
Ingredients to blend
- 1 cup (170g) raw pistachios, (weighed without the shell)
- 1 (250g) large avocado, flesh only (weighed after removing the skin and seed)
- ⅔ cup (165g) coconut milk or any dairy free milk
- ⅓ cup (85g) neutral flavored oil
- ¼ cup (60g) lemon juice and zest
- 1 tsp vanilla extract
For Icing the cake
- 1 cup (100g) powdered sugar / icing sugar
- 1-2 tablespoons lemon juice
- 1 tablespoons vegan butter or margarine optional, for a firmer frosting
To decorate
- 2 tablespoons pistachios chopped finely
- 1 teaspoon rose petals
Instructions
- To begin with, preheat your oven to 180°C (350°F). Line one 9 inch or bigger bundt pan (the bigger your tin, the less time it'll take to bake your pistachio cake).
To make the cake
- Add dry ingredients like maida/all purpose flour, granulated sugar, pinch of salt and baking powder to a bowl and mix.
- Next, add the pistachios to a food processor and blitz until it forms medium to fine crumbs.
- Add the rest of the ingredients into the blender like avocados and the milk, oil, lemon juice, zest and vanilla extract to a food processor and blitz until combined.
- Now combine the blended wet ingredients in your mixing bowl of dry ingredients to form a very thick cake batter.
- There is no need to add more liquid as there's already so much natural moisture and oils in the avocado and pistachios.
- As the batter is quite thick, slowly pour the mixture into bundt pan.
- Bake the cake for approximately 60-70 minutes OR until a skewer inserted into the middle comes out clean.
- Allow the cake to rest in the pan for at least 10 minutes. Remove it from the tin and allow it to cool on a wire rack. The cake might deflate which is fine.
- Like all cakes packed with fruit or nuts this pistachio cake takes time to bake. The final cake will be brown on the outside but green inside!
To make the icing
- Add all listed ingredients to make icing to a bowl and mix until combined.
- When the cake has fully cooled, spoon the icing on top of the cake. Sprinkle with pistachios and crushed dry rose petals.
- Please note - Add more powdered sugar for a firmer frosting or more lemon juice for a runnier frosting
Step by step instructions and pictorial presentation to make vegan avocado pistachio cake
To begin with, preheat your oven to 180°C (350°F). Line one 9 inch or bigger bundt pan (the bigger your pan, the less time it’ll take to bake your pistachio cake).
To make the cake
Add dry ingredients like maida/all purpose flour, granulated sugar, pinch of salt and baking powder to a bowl and mix.
Next, add the pistachios to a food processor and blitz until it forms medium to fine crumbs.
Add the rest of the ingredients into the blender like avocados and the milk, oil, lemon juice, zest and vanilla extract to a food processor and blitz until combined.
Now combine the blended wet ingredients in your mixing bowl of dry ingredients to form a very thick cake batter.
There is no need to add more liquid as there’s already so much natural moisture and oils in the avocado and pistachios.
As the batter is quite thick, slowly pour the mixture into a lined bundt pan.
Bake the cake for approximately 60-70 minutes OR until a skewer inserted into the middle comes out clean.
Allow the cake to rest in the pan for at least 10 minutes. Remove it and allow it to cool on a wire rack. The cake might deflate which is fine.
Like all cakes packed with fruit or nuts this pistachio cake takes time to bake. The final cake will be brown on the outside but green inside!
To make the icing:
Add all listed ingredients to make icing to a bowl and mix until combined.
When the cake has fully cooled, spoon the icing on top of the cake. Sprinkle with pistachios and crushed dry rose petals.
Please note – Add more powdered sugar for a firmer frosting or more lemon juice for a runnier frosting.
How to store Vegan Avocado Pistachio Cake?
The cake can be stored in an airtight container at room temperature for 1 day, or in the fridge for 3 days and in the freezer up to 1 month.
Icing Variations
A simple sugar icing best suits this lemon pistachio cake. It looks elegant, and makes the cake look like it’s from a cafe!
I made the icing using only powdered sugar and lemon juice.
Alternatively, you can top it with thick coconut yoghurt or whipped coconut cream instead of icing the cake.
Key tips for baking this avocado cake :
1. Make sure your oven isn’t too hot (many ovens are hotter than they say they are)
2. There are lots of pistachios in this cake and nuts tend to burn easily in the oven.
3. As mentioned above, if your cake is browning too quickly, simply cover the cake with a large oven-safe plate or aluminium foil. Or you can lower the temperature of your oven.
4. Taste test the eggless pistachio cake batter before you bake it. I couldn’t really taste the avocado in my final cake but if you can (and don’t like it), simply add more lemon juice/zest.
5. This cake can be made into vegan pistachio cupcakes. Your cupcakes won’t need to be baked for as long (maybe around 25 mins). They also won’t deflate as much when out of the oven.
6. You can customise this cake to make a vegan pistachio and rose cake or vegan pistachio cardamom cake.
7. Simply mix in a dash of rose water or cardamom spices to the cake batter and bake as is! You can also add rose water to the icing.
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Happy Cooking
Regards❤️
Lata
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