Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe

I absolutely adore sharing this one with you because it combines two of my favorite things: the rich, slightly nutty flavor of pistachios and the creamy indulgence of buttercream frosting — all while being completely plant-based. This Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe has become a go-to showstopper in my kitchen whenever I want something special yet approachable. Each bite feels like a celebration of green-hued decadence, and I promise it’ll win hearts without any dairy involved.

Why You’ll Love This Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe

What truly draws me to this recipe is the delightful balance of flavors and textures it achieves. The cake has this tender crumb that’s moist thanks to the sunflower oil and vegan buttermilk, while the pistachios bring a wonderful crunch and earthy richness that feels so comforting. The dairy-free pistachio buttercream frosting, silky and luscious, adds a creamy, sweet layer that complements without overpowering. It’s a flavor profile that’s subtle yet distinctive, showing off pistachios in all their glory.

On top of that, I find this Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe surprisingly straightforward to make. I love how the ingredients are simple and the steps are forgiving for all skill levels. Whether I’m baking for a relaxed family evening or prepping for an elegant gathering, it’s a recipe I trust to deliver every time. Plus, the green color from the pistachios and optional vegan food dye makes it visually stunning, perfect for holidays, birthdays, or anytime you just want to impress effortlessly.

Ingredients You’ll Need

A wooden tray holds eight small ceramic bowls arranged neatly. The largest bowl, beige with a rustic look, is filled with green and purple pistachios and is placed near the center right. A large green bowl full of white flour sits at the top left corner. Below it are two small bowls with dark liquids, one black and the other dark brown, placed side by side. At the top right is a tall light brown bowl filled with white sugar, next to a greenish bowl with a pale yellow liquid, likely cream or milk. Near the bottom left corner, there is a small bowl with a light green liquid. At the bottom right, a small bowl contains a white powder, and next to it is a small bowl with a greenish liquid. The tray is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might be few, but each one plays an important role in creating the perfect harmony of taste, texture, and appearance for the cake and frosting. From the nuts to the oils and dairy-free alternatives, I choose them carefully to ensure the end result is just right.

Soy milk (unsweetened): Combines with vinegar to mimic buttermilk, adding moisture and tenderness.
Apple cider vinegar (or lemon juice): Reacts with baking soda to give the cake lift and lightness.
Sunflower seed oil: Keeps the cake crumb moist without overpowering the pistachio flavor.
Vanilla extract: Enhances the overall flavor profile with a sweet, aromatic touch.
Granulated white sugar: Provides sweetness and helps create a nice crumb structure.
Sea salt: Balances sweetness and deepens flavor complexity.
All-purpose flour: The base for the cake’s structure; spooned in to keep it airy.
Baking powder and baking soda: The leavening duo that makes the cake rise beautifully.
Setton Farms Raw Pistachio Kernels: The star ingredient, providing texture and that signature pistachio taste.
Vegan green food dye (optional): Adds a vibrant hue that makes the cake pop visually.
Vegan butter (softened): Creates the creamy base for the dairy-free pistachio buttercream frosting.
Powdered sugar: Sweetens and smooths the frosting to just the right consistency.
Full fat coconut cream: Adds richness and a silky texture without dairy.

Directions

Step 1: Preheat your oven to 350°F. Prepare three cake pans by lining them with parchment paper or generously greasing them to help the cakes release easily after baking.

Step 2: In a mixing bowl, combine the soy milk with apple cider vinegar to create your vegan buttermilk. Let it sit for a few minutes until it curdles slightly, which helps with the cake’s texture.

Step 3: Add sunflower seed oil, vanilla extract, granulated sugar, and sea salt to the vegan buttermilk. Mix gently until everything is well combined, ensuring a smooth and uniform batter.

Step 4: In a separate bowl or food processor, process half of the pistachios until crumbly. Then, add the remaining half and pulse until you have a mix of very fine crumbs and some larger, chunkier pieces for texture.

Step 5: Fold the pistachio mixture into your batter along with the green food dye if using, stirring until evenly incorporated and vibrant green across the batter.

Step 6: Divide the batter evenly among your three prepared pans, smoothing the tops to create an even layer. Arrange the pans on a wire rack positioned slightly below the center of the oven.

Step 7: Bake for about 25 minutes, then check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Remove from oven and allow the cakes to cool completely for at least 30-35 minutes before frosting.

Step 8: While the cakes cool, prepare the frosting. Process the pistachios in a food processor or blender until they’re extremely fine — almost like flour — to avoid any gritty texture in the buttercream.

Step 9: In a large mixing bowl, cube and soften the vegan butter. Add the powdered sugar, finely processed pistachios, vanilla extract (if using), and coconut cream. Using an electric mixer, whip the ingredients together until the frosting is silky smooth and creamy.

Step 10: Pop the frosting into the fridge to chill slightly and firm up while you assemble the cake if you prefer a more stable texture.

Step 11: Place the first cake layer on your serving plate. Spoon a generous amount of frosting on top, spreading it evenly with a spatula. Repeat with the second layer, then add the final layer and cover the whole cake, including the sides, in the frosting.

Step 12: Finish by sprinkling chopped pistachios over the top of the cake for an elegant, textural garnish. Serve and enjoy every luscious slice!

Servings and Timing

This Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe serves about 8 generous slices, making it perfect for sharing with family or guests. Prep time is approximately 30 minutes, mostly for mixing and preparing the batter and frosting. Baking takes around 25 minutes, and you’ll want at least 30-35 minutes of cooling time to ensure the cake layers firm up nicely before frosting. Altogether, you’re looking at about 1 hour and 30 minutes from start to finish, including assembly. Planning ahead just slightly makes the process smooth and stress-free.

How to Serve This Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe

The image shows a slice of green layered cake on a white plate. The cake has three visible layers of green sponge with two layers of green creamy frosting in between. The outside is covered in the same green frosting and topped with crushed nuts or crumbs that add texture. The cake slice is placed on a folded dark green cloth on a white marbled surface. In the background, the rest of the cake is visible, slightly out of focus, with the same green layers and crumb topping. The photo taken with an iphone --ar 4:5 --v 7

I love serving this cake at room temperature because it allows the flavors of pistachio to really shine and the frosting to feel luxuriously creamy without being too soft. When guests arrive, I’ll usually slice it into modest portions — it’s rich, so a little goes a long way! The vibrant green color and chopped pistachio garnish always earn compliments.

For accompaniments, I often pair it with lightly brewed herbal tea or sparkling water infused with lime, but if you want to elevate it further, a glass of chilled Riesling or a lightly fruity cocktail with hints of elderflower can be a fantastic match. I’ve also found that fresh berries on the side add a pleasant contrast to the buttery sweetness and nutty undertones.

This cake is my go-to choice for celebrations like birthdays, afternoon tea parties, or even casual weekend gatherings. It’s stunning enough to feel festive, yet simple enough to enjoy without fuss. For a lovely presentation, I like to serve it on a decorative cake stand or slate platter, garnished with a few extra whole pistachios and a small edible flower if I’m feeling fancy.

Variations

If you want to experiment, I highly recommend trying almond or cashew milk instead of soy milk for a slightly different but just as delicious vegan buttermilk. You could also swap sunflower oil with light olive oil or avocado oil, which lend their own subtle flavors and healthy fats to the cake.

For a gluten-free twist, I’ve had great success using a 1:1 gluten-free flour blend instead of all-purpose flour; just be sure to check your baking powder and soda are gluten-free as well. The essential texture and rise remain surprisingly similar, and it’s a great option for friends who avoid gluten.

Want to shake up the flavor profile? Adding a teaspoon of cardamom or orange zest to the batter makes a lovely complement to the pistachios. Alternatively, try roasting the pistachios before processing them to deepen their nutty flavor. If you don’t want to bake, this batter can be adapted into a skillet cake or cute cupcakes for smaller portions. The frosting stays just as decadent and creamy with these variations.

Storage and Reheating

Storing Leftovers

Once assembled, this vegan pistachio cake keeps wonderfully well when stored in an airtight container in the refrigerator. I find it lasts beautifully for up to 4 days without drying out or losing its flavor. Using a cake dome or a large plastic container that seals tight works best to keep the frosting fresh and moist.

Freezing

You can freeze the cake either before frosting or fully assembled. If you freeze unfrosted layers, wrap each layer tightly in plastic wrap and aluminum foil to prevent freezer burn. For a frosted cake, it’s best to freeze it uncovered for about an hour first to harden the frosting, then wrap carefully. Frozen cakes maintain great quality for 2 to 3 months. When ready to enjoy, thaw in the fridge overnight.

Reheating

Since this cake is best enjoyed chilled or at room temperature, reheating isn’t necessary. However, if you want to serve it slightly warmer, let slices sit at room temperature for about 30 minutes before serving. Avoid microwaving as this can melt the frosting unevenly and change the texture. I find the subtle chill just enhances the pistachio flavor and creamy frosting, making it a perfect treat any time.

FAQs

Can I substitute the soy milk in this recipe with another plant milk?

Absolutely! Almond, oat, or cashew milk are all great alternatives. Just be sure to choose unsweetened versions to control the sweetness in the cake. The vinegar will still react well with these milks to create that vegan buttermilk effect.

Is it necessary to use vegan green food dye?

Not at all! The pistachios already give the cake a lovely natural green hue. The food dye is purely optional if you want a more vibrant and consistent color, especially for festive occasions.

Can I make this cake nut-free by replacing pistachios?

Since pistachios are a key flavor and texture component here, replacing them will change the cake significantly. However, you could experiment with pumpkin seeds or sunflower seeds for a nut-free version, but the distinctive pistachio taste won’t be present.

How do I avoid the frosting becoming gritty?

Grinding the pistachios into a very fine, flour-like consistency is crucial. Using a high-powered food processor helps achieve this smooth texture, which blends seamlessly into the vegan butter and coconut cream for silky frosting.

Can I prepare the cake layers ahead of time?

Definitely! You can bake the cake layers a day or two in advance and store them wrapped in the fridge. Just let them come to room temperature before frosting for best results. This can make your assembly process much easier on the day you want to serve.

Conclusion

I truly hope you give this Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe a try — it’s one of those rare cakes that combines elegance, comfort, and approachability all in one green-hued package. Whether you’re vegan or simply love pistachios, this recipe feels like a hug wrapped in layers of fluffy cake and creamy frosting. Baking and sharing it has become one of my favorite joyful rituals, and I’m excited for you to experience that same delight!