Vegan Pistachio Loaf Cake

This moist Vegan Pistachio Loaf Cake is light, loaded with the nutty flavour of pistachios and vibrancy of fresh lemon. This cake is so good and soft that you won’t resist another slice.

I love pistachios in almost anything from pistachio ice cream to pistachio cake! There is something so exciting and vibrant about pistachios that I always could not resist them. And what makes this loaf cake so special? It’s a combination of soft and nutty cake topped with vibrant lemon glaze. That combination just makes me go nuts!

In this recipe, I would recommend you to stick to the ground pistachio nuts and do not use any artificial pistachio flavourings. The combination of nuts and flour gives the cake an unusual, wonderfully moist sponge, bright green colour, lifted by the lemon glaze. That’s the reason why Vegan Pistachio Loaf Cake is my favourite cake off this year!

Ingredients

• Vegetable oil – in this recipe you can use any vegetable oil you like, I used sunflower oil.
• Pistachio nuts – we will use pistachios as a part of the loaf cake as well as a topping.
• All purpose flour – I would recommend to stick to All Purpose or Plain flour to get the moist and light cake.
• Sugar – In this recipe I used granulated white sugar. If you would like to get more rich flavour, you can use brown or coconut sugar.
• Plant-based milk – Again any milk will work great in this recipe. If you would like to bring out even more nutty flavour in the cake you can use Pistachio Milk.
• Baking powder – To help the loaf cake to raise we will use baking powder.
• Lemon Juice – Use fresh lemon juice to make the glaze. This will gives you a vibrant and fruity lemon glaze.
• Powder sugar – Powder or Icing Sugar is used for glaze.

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How to make the Vegan Pistachio Loaf Cake

This recipe is super easy! All you need is one bowl and few minutes of your time.

1. Preheat the oven to 160ºC/ 350ºF and grease loaf pan with vegetable oil or butter. 
2. In a food processor blend the pistachio until finely ground. 
3. Into a large mixing bowl add flour, ground pistachios, baking powder, and sugar.
4. In a separate bowl whisk together the vegetable oil and plant-based milk.
5. Pout the wet ingredients into a dry mixture and fold until just combined. Add some chopped pistachios into the batter and pour into the prepared pan.
6. Bake for 50-60 minutes until slightly brown on the top. Let it cool completely in the loaf pan, around 3 hours. 
7. Before serving, whisk the powder sugar with lemon juice and drizzle over the cake. Top with chopped pistachio and serve. 

How to store the Vegan Pistachio Loaf Cake

The cake can be stored in an airtight container for up to 5 days at room temperature. Alternatively, you can store it on the countertop for up to 2 days.

Substitutes

As highlighted before you can use any plant-based milk you like as well as choose your favourite vegetable oil.

More Vegan Recipes for you to try

• Vegan Pistachio Cupcakes
• Pistachio Carrot Cake
• Vegan Chocolate Banana Bread 

If you would like to see more vegan recipes, follow me on my Instagram and Pinterest.