Vegan pistachio cake

Vegan pistachio cake

Total: 1 hr 20 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / 12 pieces: 339 kcal
, Fat: 21 g
, Carbohydrate: 30 g
, Protein: 6 g


1 cake


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mixture

2 dl rice drinks
50 g unsalted, shelled pistachios
1 ½ dl sunflower oil
100 g sugar
100 g apple sauce
2 tbsp apple vinegar
250 g white flour
50 g shelled ground almonds
2 tsp baking powder
1 tsp sodium bicarbonate
¼ tsp salt


30 g unsalted, shelled pistachios, finely chopped
1 tbsp sugar
1 tbsp sunflower oil

Yoghurt and pistachio cream

150 g vegan almond yogurt (e.g. lime)
40 g unsalted, shelled pistachios
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One springform pan (24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Cake mixture

Puree the rice milk and pistachios in a blender. Place the oil, sugar, apple sauce and vinegar in a bowl, beat using the whisk on a mixer, stir in the pistachio mixture. Mix the flour with all the other ingredients up to and including the salt, mix in. Transfer to cake mixture to the prepared tin.


Mix the pistachios, sugar and oil. Spread on top of the cake mixture.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Yoghurt and pistachio cream

Puree the almond yoghurt and pistachios, serve with the cake.

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