Ingredients
Scale
- 30 g raw shelled pistachios
- 30 g all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter (cold)
- 240 g all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 80 g raw shelled pistachios
- 200 g granulated sugar
- 90 g vegan butter (room temp)
- 180 g vegan Greek-style yogurt (room temp)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 150 g vegan pistachio cream spread
- 50 g vegan pistachio cream spread
- 60 g powdered sugar (plus extra for dusting)
- 1 tablespoon soy milk
Instructions
- Preheat your oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional. Line a springform pan with parchment paper.
- Mix crumble topping ingredients: combine cold vegan butter, all-purpose flour, granulated sugar, and pistachios until crumbly.
- Prepare the cake batter: mix soy milk and apple cider vinegar; let sit for 5 minutes. In a large bowl, blend flour, baking powder, baking soda, salt, sugar, vegan butter, yogurt, vanilla extract, almond extract. Add soy milk mixture and stir until smooth.
- Fold in chopped pistachios. Pour half of the batter into the pan; layer with half of the vegan pistachio cream. Add remaining batter and top with more cream.
- Sprinkle crumble topping over the batter and bake for about 55 minutes or until a toothpick comes out clean.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg