Let’s eat cake because it’s somebody’s birthday somewhere!
Hi everyone folks! Hope you’re doing really well. Last weekend I’ve been asked to make my cousin’s birthday cake for her 18 years and I couldn’t reject this opportunity to unleash my creativity! Since she loves pistachio (who doesn’t?) I made a vegan all-pistachio layered cake with a super delicious dairy-free frosting and filling. Pistachios as well as being very tasty and delicious also contain numerous nutrients, let’s start by saying that they are very caloric, 100 grams of pistachios can contain up to 600 calories so their consumption should be moderate, the water content is very low, it is estimated a 4 , 5% of water every 100 grams. Pistachios are an excellent source of vegetable proteins, but their strong point is the high content of “good” fats, equal to about 45% of fats among monounsaturated fats, such as oleic acid that we also find in olives, and of polyunsaturated fats such as linoleic acid which we also find in corn oil and sunflower seeds. Pistachio contains Vitamin A, Vitamin C, Vitamin D, Vitamin B6 and B12, they are an excellent source of mineral salts thanks to the presence of Magnesium, Potassium, Sodium, Calcium, Iron, Cholesterol values are zero. It is a very ancient fruit tree, it belongs to the Anacardiaceae family, its area of origin is the Middle East, more precisely in Persia, where it was cultivated and exchanged by the ancient populations.
Said that, let’s get into the recipe!
WHAT YOU NEED
Ingredients for a 3 layers (22 cm cake molds):
- 300 g flour
- 60 g corn starch
- 320 g coconut sugar (low glucemix index)
- 240 g sunflower oil
- 2 cups applesauce
- 1 cup plain soy yogurt
- 2 sachets baking powder
- Pinch of salt
For the filling and frosting:
- 500 g vegan butter
- 300g roasted unsalted pistachio nuts
- 5 Tbsp soy whipping cream
- 700g cup icing sugar
WHAT TO DO
Start by preheating the oven to 180 C and cutting the vegan butter into cubes. Let them to soften at room temperature then prepare the cake molds by lining the base with parchment paper. In a container add all the dry ingredients, mixing them well together and then finally add the wet ones. Stir just for a few seconds to avoid a gummy texture and if too dry add more soy yogurt, then fill the half of each mold and bake for about 20 minutes depending on the oven (you will need more cake molds in order to obtain the desired layers). After 20 minutes test if it’s cooked or not by inserting a dry knife it in the cake: if the knife comes out wet, then it needs more cooking otherwise they are ready. Let them to cool down and once set, take them out from the molds.
Blend the pistachio nuts for 10 minutes in a high speed blender until creamy. Let to cool down at room temperature. Using a hand whipping machine whip the vegan butter then add slowly the pistachio cream and the whipped soy cream. At the end add the icing sugar and a pinch of salt. Whip until thick and firm. At this point, fill the layers of the cake (previously sprinkled with a little almond milk) with the frosting and cover the cake with the same cream decorating it to your liking. Can be stored in the fridge for 2/3 days.
That’s it! You can’t realize how yummy this cake can be until you haven’t eaten a slice. Try yourself and share it on your Instagram page tagging us!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.
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