vegan pistachio cake with buttercream

Vegan Pistachio Cake With Buttercream (Soft, Fluffy, and Dairy-Free)

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If you’re craving a cake that feels elegant but is still simple to make, this vegan pistachio cake with buttercream is the one. It’s tender, moist, and full of real pistachio flavor—then finished with a silky dairy-free buttercream that makes every slice look (and taste) like a celebration. No eggs, no dairy, no problem: this cake bakes up beautifully with classic vegan baking techniques and a few smart ingredient choices.

What Makes This Cake Special

  • Real pistachio flavor (not just “green cake” taste)
  • Fluffy crumb thanks to a plant-milk “buttermilk” + leavening
  • Creamy, stable buttercream perfect for layering and decorating
  • Great for birthdays, tea parties, and special dinners

Ingredients

A) For the Pistachio Cake (2 or 3 layers)

Dry ingredients

  • 2 ½ cups (310 g) all-purpose flour
  • 1 ½ cups (300 g) sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Pistachios

  • 1 cup (120–140 g) shelled pistachios (unsalted), finely ground
  • ¼ cup (30 g) chopped pistachios (optional, for texture in the cake)

Wet ingredients

  • 2 cups (480 ml) unsweetened plant milk (soy or oat works great)
  • 2 tbsp apple cider vinegar or lemon juice
  • ½ cup (120 ml) neutral oil (sunflower/canola/grapeseed)
  • 2 tsp vanilla extract
  • 1–2 drops green food coloring (optional, only if you want a brighter green)

Note: If your pistachios are salted, reduce the cake salt to ¼ tsp.

B) For the Vegan Pistachio Buttercream

  • 1 cup (225 g) vegan butter, room temperature
  • 3 to 3 ½ cups (360–420 g) powdered sugar, sifted
  • 3–5 tbsp coconut cream (the thick part from a chilled can) or any dairy-free cream
  • 1 tsp vanilla extract
  • ½ cup (60–70 g) pistachios, very finely ground (almost like flour)
  • Pinch of salt (optional, but recommended)

For decorating (optional)

  • ¼–½ cup chopped pistachios
  • A few whole pistachios for the top
  • Edible flowers (optional)

Step-by-Step Instructions

Step 1) Prep your pans and oven

  1. Preheat the oven to 175°C / 350°F.
  2. Grease two 8-inch (20 cm) cake pans (or three 6-inch pans).
  3. Line the bottoms with parchment paper for easy release.

Step 2) Make vegan “buttermilk”

  1. In a bowl, mix the plant milk with vinegar (or lemon juice).
  2. Let it sit 5–10 minutes.
    • It will look slightly curdled—this is good and helps the cake rise.

Step 3) Grind the pistachios

  1. Pulse pistachios in a food processor until fine.
  2. Stop before it turns into paste (don’t overblend).
  3. If needed, mix in 1 tbsp of the flour to help keep it from clumping.

Step 4) Mix dry ingredients

In a large bowl, whisk:

  • Flour, sugar, baking powder, baking soda, salt
  • Finely ground pistachios
  • (Optional) chopped pistachios for texture

Step 5) Mix wet ingredients

In another bowl, whisk:

  • Vegan buttermilk
  • Oil
  • Vanilla
  • (Optional) food coloring

Step 6) Combine and bake

  1. Pour wet mixture into the dry bowl.
  2. Mix gently until just combined (don’t overmix).
  3. Divide batter evenly into pans.
  4. Bake:
    • 8-inch pans: 28–35 minutes
    • 6-inch pans: 22–28 minutes
  5. It’s done when a toothpick comes out clean or with a few moist crumbs.

Step 7) Cool completely

  1. Cool in the pans for 10 minutes.
  2. Turn out onto a rack and cool fully.
  3. For easiest frosting, wrap layers and chill 30–60 minutes.

Make the Pistachio Buttercream

Step 8) Whip the butter

  1. Beat vegan butter on medium-high for 2–3 minutes until fluffy.

Step 9) Add sugar + flavor

  1. Add powdered sugar gradually (in 3 parts), mixing each time.
  2. Add vanilla and finely ground pistachios.

Step 10) Adjust texture

  1. Add coconut cream 1 tbsp at a time until smooth and spreadable.
    • Too thick? Add a touch more cream.
    • Too soft? Add more powdered sugar, 2–3 tbsp at a time.

Tip: If the buttercream looks grainy at first, keep whipping. It usually becomes silky after a few minutes.

Assemble the Cake (Layering + Frosting)

Step 11) Level the layers (optional)

If the cakes domed, carefully trim the tops with a serrated knife.

Step 12) Fill and frost

  1. Place the first layer on a plate/cake board.
  2. Spread a thick layer of buttercream.
  3. Add the next layer and repeat.
  4. Frost the top and sides.

Step 13) Decorate

  • Press chopped pistachios around the sides or sprinkle on top.
  • Add whole pistachios for a clean, elegant finish.
vegan pistachio cake with buttercream

Tips for Success

  • Don’t overmix the batter (keeps it fluffy).
  • Cool completely before frosting (or the buttercream melts).
  • Use unsalted pistachios for best control over flavor.
  • For extra pistachio taste, add ½ tsp almond extract (optional).

Storage

  • Room temperature (cool place): 1 day
  • Fridge: 3–5 days (bring to room temp before serving for best texture)
  • Freezer (unfrosted layers): up to 2 months, tightly wrapped

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