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A slice of glazed vegan lemon pistachio cake rests on a small, round white dessert plate.
4.10 from 42 votes

Vegan Lemon Pistachio Cake

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling time 4 hours
Total Time: 5 hours
Yields: 12 servings

Ingredients

  • 3/4 cup coconut flour
  • 3/4 cup blanched almond flour
  • 2/3 cup pistachio flour or very finely ground pistachio nuts
  • 1/3 cup arrowroot or potato starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2/3 cup cane sugar
  • 1/4 cup avocado oil (or another neutral vegetable oil)
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup maple syrup
  • 3/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice
  • chopped pistachio nuts, if desired

Instructions

  • Preheat your oven to 350F and line an 8" square or springform round pan with parchment.
  • In a large mixing bowl, whisk together the flours, pistachio nuts, arrowroot, baking powder and soda, salt, and sugar.
  • In a separate, medium mixing bowl, whisk together the oil, lemon juice, syrup, water, and vanilla.
  • Add the wet ingredients to dry, and whisk together till the batter is smooth. If your batter is very thick upon mixing, add a little additional water by the tablespoon until it is thick, but can be poured into the baking pan with the help of a spatula and some encouragement from you. 
  • Immediately transfer the batter into the prepared cake pan. Use a spatula to smooth over the top. Bake for 45-50 minutes, or until the cake is golden brown.
  • When the cake is ready, allow it to cool for 4 hours on a wire rack. At this point, you can let the cake come to room temperature, then wrap it gently with plastic wrap and allow it to cool overnight if that suits your schedule.
  • When you are ready to glaze the cooled cake, whisk together the lemon juice and confectioners' sugar. Pour this glaze over the cake and spread it gently with a spatula, if needed. Top with chopped whole pistachio nuts.
  • Transfer the cake to the fridge and allow it to set for another 2-3 hours (or overnight). Cut and serve.