Yummy Vegan Cake Recipe | Pistachio Base with Strawberry
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Yummy Vegan Cake Recipe | Pistachio Base with Strawberry

Salty and sweet. Crunchy and soft. Fruity and creamy. This cake has everything going on! Oh I forgot to mention… not only is it gluten free but vegan too. As I said this cake has a lot to it. Layers of crunchy pistachio mixed in with the soft sweet base layered with vanilla coconut cream… this vegan cake recipe is a dream.

Don’t forget to tag me in your recipe creations on insta @bettinas_kitchen

TAGS: Vegan cake recipe | strawberry cake recipe

Vegan Pistachio Base & Strawberry Cake Recipe

  • Servings: 8
  • Difficulty: easy
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Ingredients

    For the Pistachio Cake Base:
  • 480g gluten free flour
  • 200g pistachio nuts
  • 500ml plant milk (I like to use oat milk)
  • 250ml maple syrup
  • 250ml melted coconut oil
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • small pinch of pink Himalayan salt
  • 2 vanilla pod (bean), scraped or 2 tsp vanilla paste or extract
  • For the Filling:
  • 550g coconut cream, whipped
  • 1 tsp vanilla
  • 3 tbsp maple syrup
  • zest of ½ an orange
  • For the Topping:
  • 200g strawberries, washed & halved (keep the green part on for colour)

Directions

  1. Preheat the oven to 180ºC.
  2. Line 2 x 20cm cake tins with greaseproof paper.
  3. Add the pistachio nuts to a blender and blitz until a fine flour is formed – careful not to overblend into a paste.
  4. Add this plus the remaining cake ingredients to a food processor and blend everything together for about 5 minutes until well incorporated.
  5. Pour the mixture into the cake tins and bake in the middle of the oven for 30 minutes.
  6. Remove from the oven, then transfer to a wire rack to cool.
  7. Meanwhile, make the cream filling by whipping up the coconut cream with an electric whisk, then stir in the vanilla, maple syrup and orange zest. Keep refrigerated until ready to use.
  8. Once the cakes have cooled, slice them horizontally through the middle to create 4 thin cakes, then layer them on top of each other with a quarter of the whipped cream filling between each one and on top.
  9. Decorate with a layer of halved strawberries on the top of the cake, and enjoy!

  1. Ariane says:

    Thank you so much Bettina! This looks lovely – sure it tastes great as well!
    What to do if your familiy doesn’t like the cocunut cream? Is there another plantbased replacement for this?

    Thanks for your help!
    Bisous,
    Ariane

    1. Bettina says:

      Hi Ariane, thank you so much! Depending where you are based, there are other whippable plant creams available, such as soy or oat. Good luck and let me know how you get on, send us some pics! Bettina x

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