Description
This Vegan Pistachio Lemon Olive Oil Cake is a moist and flavorful loaf cake that combines the nutty richness of pistachios with the bright freshness of lemon and the smoothness of olive oil. It’s completely plant-based, using soy milk and vegan Greek-style yogurt to create a tender crumb, and topped with a luscious vegan cream cheese glaze. Perfect as a delightful snack or a stunning dessert, this loaf cake is easy to make and sure to impress!
Ingredients
Scale
Cake Ingredients
- 220 g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 180 ml soy milk
- 2 teaspoons freshly squeezed lemon juice
- 100 g raw shelled pistachios (with or without skins)
- 200 g granulated sugar
- 100 ml lemon extra virgin olive oil
- 100 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
Glaze Ingredients
- 60 g vegan cream cheese (room temperature)
- 1 teaspoon lemon extra virgin olive oil
- 120 g powdered sugar
- 20 g raw shelled pistachios (roughly chopped for garnish, optional)
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 oil and line it with parchment paper, leaving an overhang for easy removal.
- Mix the dry ingredients: Sift the all-purpose flour, baking powder, baking soda, and sea salt into a medium bowl, then whisk to combine and set aside.
- Make vegan buttermilk: In a jug, combine the soy milk and freshly squeezed lemon juice, stirring well and setting aside to curdle slightly.
- Blend the nuts and sugar: Place the raw shelled pistachios and granulated sugar in a food processor or blender and blitz until finely ground.
- Mix the wet ingredients: In a large mixing bowl, whisk together the lemon extra virgin olive oil, vegan Greek-style yogurt, vanilla extract, and almond extract if using until well combined.
- Add pistachio sugar mixture: Incorporate the ground pistachio and sugar blend into the wet ingredients and whisk until smooth.
- Combine vegan buttermilk: Slowly pour the vegan buttermilk into the wet mixture while whisking continuously until fully combined.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients in two portions. Gently fold the flour mixture into the batter after each addition, taking care not to overmix, until no flour streaks remain.
- Assemble the batter: Pour the batter into the prepared loaf pan and smooth the surface with a spatula or knife. Optionally, dip a butter knife in olive oil and run it through the center of the batter to encourage a crack during baking.
- Bake: Place the loaf pan on a baking sheet or aluminum tray and bake for 45-55 minutes. Test doneness at 45 minutes by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs. If needed, continue baking in 5-minute intervals until fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Once cool, place on a serving tray or parchment paper.
- Make the glaze: Whisk the vegan cream cheese and lemon extra virgin olive oil until smooth. Gradually add powdered sugar and continue whisking until the glaze reaches your desired consistency.
- Decorate: Drizzle the glaze evenly over the cooled cake. Optionally, garnish with chopped pistachios, lemon slices, and lemon zest for an elegant finish.
- Storage: Wrap leftovers tightly in plastic wrap, foil, or place in a sealed container. Store at room temperature for up to 2 days with glaze or 5 days without. Refrigerate for up to a week. For freezing, slice the cake, separate slices with parchment, and freeze up to one month. Thaw at room temperature before serving.
Notes
- Use a plant-based milk like soy milk; almond or oat milk can also work as alternatives.
- Raw shelled pistachios can be used with or without skins, depending on your preference; skins add a deeper color and slight bitterness which balances the sweet flavor.
- Lemon extra virgin olive oil enhances citrus aroma and adds complexity; substitute with regular olive oil if needed, but flavor will be less bright.
- Vegan Greek-style yogurt adds tang and moisture; if unavailable, use another thick plant-based yogurt.
- Do not overmix the batter to keep the cake moist and tender.
- Ensure the cake is completely cool before glazing to prevent melting.
- The glaze thickness can be adjusted by adding more or less powdered sugar.
- Storing the cake properly preserves freshness and texture; freezing is an excellent option for longer storage.
