{"id":272272,"date":"2025-06-04T07:46:58","date_gmt":"2025-06-04T07:46:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/triple-pistachio-cake-vegan-gluten-free-option\/"},"modified":"2025-06-04T07:46:58","modified_gmt":"2025-06-04T07:46:58","slug":"triple-pistachio-cake-vegan-gluten-free-option","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=272272","title":{"rendered":"Triple Pistachio Cake Vegan (Gluten-free option)"},"content":{"rendered":"


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Triple pistachio cake has an incredible, pistachio flavor from ground pistachios in the cake, the pistachio cream frosting, and chopped pistachios on top. It comes together quickly and is so easy to make! (gluten-free and soy-free options)<\/p>\n

\"triple\"triple<\/figure>\n

There are just tons of pistachios in this cake and it has an amazing pistachio flavor! Use some really good, fresh, raw pistachios for the best results. The fresh pistachio flavor just pops!<\/p>\n

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Powder up some pistachios and then use most of them in the simple cake batter. The rest goes into the pistachio cream mixture, which you make in the blender. Then, you sprinkle even more chopped pistachios on top! The cake has incredible crumb, is moist and delicious. The cream adds more fresh pistachio flavor as well as moisture. Chopped pistachios add the crunch, and make it look pretty! <\/p>\n

\"pistachio\"pistachio<\/figure>\n

Because the pistachio cream is closer to a glaze than a frosting, it\u2019s very easy to assemble and quick to make.<\/p>\n

This cake tastes best right after glazing, while the cake is moist, delicious, and warm, but it also stores very well. You can refrigerate it for a few days or freeze for up to three months!<\/p>\n

\"pistachio\"pistachio<\/figure>\n

Why You\u2019ll Love It<\/h2>\n
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  • incredible pistachio flavor in the cake, cream topping, and from crunchy pistachios on top<\/li>\n
  • easy dessert perfect for picnics, parties, and celebrations<\/li>\n
  • light, fluffy texture, no eggs needed<\/li>\n
  • easy to make corn-free, gluten-free, and\/or soy-free, if needed.<\/li>\n<\/ul>\n
    \"close-up\"close-up<\/figure>\n

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    Make the pistachio cake.<\/h4>\n
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      Preheat the oven to 350\u00b0F (175\u00b0C).<\/span><\/p>\n<\/li>\n

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      Add all of the raw pistachios<\/strong> with the 2 tablespoons of sugar<\/strong> to a small food processor or blender. Process for 15 to 20 seconds, stir to prevent them from turning butter, then continue processing until they are a fine meal. The sugar helps keep the pistachios from becoming buttery. Remove 1\/4 cup of the ground pistachio mixture<\/strong> for the pistachio cream.\u00a0<\/span><\/p>\n<\/li>\n

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      In a large bowl, combine the remaining ground pistachios with the flour, cornstarch, baking powder, baking soda, and salt<\/strong>. Mix well. In a small bowl, combine non-dairy milk and vinegar<\/strong>. Let it sit for 1 minute to curdle, which makes vegan buttermilk. Add the yogurt, oil, 1\/3 cup sugar, and the vanilla extract to the buttermilk <\/strong>bowl. Mix well until the sugar dissolves. Pour the wet ingredients into the dry ingredients, and mix in. If the batter is too thick, add more non-dairy milk 1 teaspoon at a time, until the batter is flowy but not runny. It should be somewhere between cake and muffin batter. (The thicker batter helps the cake maintain structure despite the weight of the nuts.)<\/span><\/p>\n<\/li>\n

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      Pour the batter into a greased or lined 8\u201d or 9\u201d cake pan. Bake for 28 to 35 minutes. Check the center with a toothpick at the 28-minute mark. The edges of the cake cook faster due to the nuts, so bake until the center is fully set with no liquid portion. Remove from the oven, and let the cake cool in the pan for 10 minutes. Remove from the pan, cover with a kitchen towel, and let it cool completely on the counter or in the fridge before frosting.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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      Meanwhile, make the pistachio cream topping.<\/h4>\n
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        Blend the reserved 1\/4 cup ground pistachios with coconut cream, lemon zest, 1\/4 cup sugar, vanilla, and salt<\/strong> until smooth. If using cashews<\/strong>, you may need to add a little coconut milk<\/strong> to help the blender. Taste and adjust the flavor. Add more sugar or vanilla , and blend again until smooth. Once smooth, transfer the cream to a bowl and freeze for at least 1 hour to thicken.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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        Assemble the pistachio cake.<\/h4>\n<\/div>\n<\/div>\n
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