Looking for a show-stopping dessert that’s dairy-free, egg-free, and completely plant-based? This Vegan Pistachio Cake is rich, fluffy, and stunning with its natural green hue, all thanks to real pistachios. Layered with velvety vegan buttercream, this cake is the perfect centerpiece for birthdays, holidays, or a simple treat-yourself moment.
Made with pantry staples, this cake gets its flavor from roasted pistachio kernels and a touch of coconut cream, while a fluffy, moist texture ensures every bite is satisfying. Whether you’re fully vegan or just trying dairy-free baking, this recipe is a keeper.
Don’t miss our vegan pistachio cream brownies for another plant-based delight packed with nutty richness.
Why You’ll Love This Vegan Pistachio Cake
A Cake That’s Both Stunning and Satisfying
This cake doesn’t just taste amazing — its natural green color and creamy frosting make it picture-perfect with minimal effort.
Perfect for Every Occasion
From birthdays to St. Patrick’s Day, its festive look and rich flavor make it a crowd-pleaser. Plus, it’s allergen-friendly for those avoiding dairy or eggs.
Ingredients Breakdown
Dry Ingredients
- All-purpose flour (or gluten-free 1:1 blend)
- Baking soda & baking powder
- Granulated white sugar
- Sea salt
- Shelled unsalted pistachios
Wet Ingredients
- Soy milk + apple cider vinegar (vegan buttermilk)
- Sunflower oil
- Vanilla extract
- Vegan green food coloring (optional)
Frosting Ingredients
- Vegan butter
- Powdered sugar
- Pistachio flour (from ground nuts)
- Coconut cream (for richness)
- Vanilla extract
- Optional vegan green dye
Toppings
More chopped pistachios for a final crunchy flourish.
Step-by-Step Instructions for the Cake Batter
Make Your Vegan Buttermilk
Combine soy milk and vinegar. Let sit to curdle slightly.
Mix Dry & Wet Ingredients
Add in oil, vanilla, sugar, salt, flour, baking soda and baking powder. Mix well.
Pulse the Pistachios
Use a food processor to finely chop pistachios — half crumbly, half chunky — then fold into batter.
Add Color and Bake
Add food coloring if desired. Pour evenly into three pans and bake at 350°F for 25 minutes.
Creating the Vegan Pistachio Buttercream
Grind Pistachios into Flour
Use a food processor to turn pistachios into a fine meal.
Blend Creamy Ingredients
Mix softened vegan butter, powdered sugar, pistachio flour, vanilla, and coconut cream with an electric mixer until smooth.
Adjust Texture If Needed
Too dry? Add a teaspoon more coconut cream. Too soft? Mix in extra powdered sugar or pistachios.
Assembling and Decorating the Cake
Stack & Frost
Spread frosting between each layer, then around the sides and top.
Top with Pistachios
Finish with a generous sprinkle of crushed pistachios. Chill before slicing for clean cuts.
Recipe Tips & Substitutions
No Coconut Cream?
Sub with vegan cream cheese or additional vegan butter for a similar texture.
Make It Gluten-Free
Use a 1:1 gluten-free flour mix to suit dietary needs.
No Soy Milk?
Almond or oat milk can be used, but choose unsweetened for best results.
Storage & Make-Ahead Tips
Store in Fridge
Store in an airtight container in the fridge for up to 5 days.
Freeze in Slices
Wrap individually and freeze up to 2 months. Thaw overnight before serving.
Flavor Variations to Try
Lemon Pistachio Cake
Add lemon zest to the batter and frosting for a citrusy twist.
Rosewater Pistachio Cake
A splash of rosewater in the frosting adds floral elegance.
Check out our pistachio rosewater mousse for more rose-pistachio magic.
Pairings & Serving Ideas
Serve with Vegan Ice Cream
Vanilla or cardamom flavors make perfect pairings.
Complementary Drinks
Try pistachio milk lattes, herbal tea, or sparkling lemonade.
Looking for inspiration? Try our pistachio milk cake and pistachio lava cake too.
Conclusion
This Vegan Pistachio Cake delivers everything: taste, texture, looks, and allergy-friendly joy. Whether you’re celebrating something special or just want a cozy weekend bake, this dessert is easy to whip up and impress with.
Discover great ideas like pistachio chocolate choux buns or pistachio cupcakes for more nutty inspiration.