Pistachio Cake

This Double Berry Pistachio Cake
is easier than you think!

with this modified recipe for the cake batter that is now a One Bowl Mix!
No Mixers Required!

Pistachio Cake Layers  
Strawberry Cream and Blueberry Jam

Strawberry buttercream whips up in minutes while your pistachio cake layers are baking

next open up a jar of jam and you’re more than half way there!
recipe below for homemade 3 ingredient blueberry compote if you don’t have the jam!

Not sponsored by any product or company below

Notes for Success

This newer recipe is a modified easier version of my Original Pistachio Cake recipe which is a creaming method
Many people are looking for easier recipes nowadays so this one has been converted to a one bowl mix and it is spectacular!!

A drop of yellow and green food color made this cake really pop compared to my all natural original recipe for Pistachio Cake!

Salt is optional since many vegan butter brands already have salt in them
Be sure to buy unsalted pistachios though!

Freeze dried strawberry powder makes fast and easy work turning any recipe of buttercream instantly strawberry!
If you do not have that you can simply puree four large strawberries and add them to your buttercream recipe
Along with a teaspoon of strawberry extract

Silda’s Jam is my all time favorite jam especially for cakes because it is not too sweet!
Unlike most jam which is nothing but sugar, Silda’s is so special! If you have not yet tried it you really should!
Otherwise a quick stove top compote will be great for the filling instead!

For quick blueberry compote Cook 1½ cups frozen blueberries over medium heat until it comes to a low boil
Add 1 teaspoon cornstarch + 1 teaspoon sugar whisk smooth while bubbling to activate the cornstarch
Cool completely, it will thicken as it cools

Pistachio Cake

Fluffy layers of pistachio cake, blueberry compote or jam & strawberry cream filling & icing!

5 from 1 vote

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Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings 12

Ingredients

  

1x2x3x

For the Pistachio Cake

• ½ cup Vegan Butter 113g
• ½ cup Vegetable Oil 118ml
• 1½ cups Granulated Sugar 300g
• 1½ cups Plant Milk 355ml
• 2 teaspoons Vinegar 10ml
• 1 teaspoon Vanilla Extract 5ml
• 3 cups All Purpose Flour 375g
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 1 cup Unsalted Pistachios lightly toasted 135g
• 2 drops Green & Yellow food color *optional

For the Strawberry Buttercream

• 1 Recipe your fav Buttercream
• 1 ounces Freeze Dried Strawberry Powder 28g
• 1 drop pink food color *optional

Instructions

 

• Grease & parchment line 3-7" cake pans & preheat the oven to 350℉
• Grind the pistachios in a food processor to fine meal ~ be sure not to turn them into pistachio butter! You can also chop the pistachios by hand as finely as you can get them if you do not have a food processor
• Prepare the cake recipe by combining the melted vegan butter, oil, plant milk, vinegar, vanilla extract & the sugar in a large mixing bowl with a whisk
• Sift the flour with the baking soda, baking powder & salt then add this to the wet ingredients & mix to a smooth batter
• Fold in the pistachio nut meal
• Divide the batter amongst your prepared cake pans & bake for approximately 30-35 minutes or when a toothpick inserted into the center comes out with moist crumbs not raw batter
• Cool the cakes in the pans until you can safely touch them with your fingers then turn the layers out onto a cooling rack to cool to cold
• Prepare your favorite buttercream recipe according to the instructions on that post & add the freeze dried strawberry powder at the last stage of mixing. The freeze dried fruit must be crushed to a fine powder before adding, but I left mine slightly chunky as you can see in the final icing
• If you are making a homemade blueberry compote as opposed to the jam I am using cook 1½ cups frozen blueberries in a medium sauce pot & bring to a boil, reduce the heat & add 1 tsp sugar mixed with 1 tsp cornstarch & add to the simmering fruit cook until the berries start to break down~ refrigerate until cold it will thicken as it cools
• I've layered this cake with both the strawberry buttercream & compote/jam in each layer. See photo for reference.

Notes

Be sure to read all the notes for success above the recipe 

Storage Pistachio cake layers can be frozen for up to 1 month wrapped well. Finished cake should be kept refrigerated and will stay fresh for up to 1 week 

Tried this recipe?Let us know how it was!