Description
This Vegan Pistachio Lemon Olive Oil Cake is a moist, flavorful loaf combining the bright freshness of lemon with the nutty richness of pistachios and a smooth olive oil base. Enhanced with vegan Greek-style yogurt and a tangy cream cheese glaze, this cake offers a refined balance of textures and tastes, perfect for a delightful dessert or afternoon treat.
Ingredients
Scale
Dry Ingredients
- 220 g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Wet Ingredients
- 180 ml soy milk
- 2 teaspoons freshly squeezed lemon juice
- 100 ml lemon extra virgin olive oil
- 100 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
Nut and Sugar Mixture
- 100 g raw shelled pistachios (with or without skins)
- 200 g granulated sugar
Glaze
- 60 g vegan cream cheese (room temperature)
- 1 teaspoon lemon extra virgin olive oil
- 120 g powdered sugar
Garnish (Optional)
- 20 g raw shelled pistachios (roughly chopped)
- Optional lemon slices and lemon zest for decoration
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and sea salt. Whisk them together until combined and set aside.
- Make vegan buttermilk: Combine the soy milk and freshly squeezed lemon juice in a jug. Stir and allow it to sit while you prepare other ingredients; this will curdle slightly, mimicking buttermilk.
- Blend the nuts and sugar: Place the pistachios and granulated sugar in a food processor or blender and blitz until the mixture is finely ground, creating a pistachio sugar blend.
- Mix the wet ingredients: In a large bowl, whisk together the lemon extra virgin olive oil, vegan Greek-style yogurt, vanilla extract, and almond extract if using until smooth and well combined.
- Add the pistachio sugar mixture: Incorporate the ground pistachio and sugar blend into the wet ingredients, whisking until a smooth mixture forms.
- Combine with vegan buttermilk: Slowly pour the vegan buttermilk into the wet mixture while whisking continuously until thoroughly combined.
- Incorporate dry ingredients: Add the dry flour mixture to the wet ingredients in two increments. Gently fold in the flour after each addition just until no flour pockets remain. Avoid overmixing to maintain a tender crumb.
- Assemble: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula or knife. Place the pan on an aluminum tray or baking sheet. For a decorative crack on top, optionally run a butter knife dipped lightly in olive oil through the center of the batter.
- Bake: Bake the cake for 45 to 55 minutes. After 45 minutes, check doneness by inserting a toothpick or knife in the center; it should come out clean or with a few moist crumbs. Continue baking in 5-minute increments if necessary.
- Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.
- Make the glaze: Whisk the vegan cream cheese and 1 teaspoon lemon olive oil until smooth. Gradually add powdered sugar, whisking continuously until the glaze reaches your desired consistency.
- Decorate: Drizzle the glaze evenly over the cooled cake. Optionally, sprinkle chopped pistachios, and garnish with lemon slices and zest for added flair.
- Storage: Wrap leftover cake tightly in plastic wrap, foil, or an airtight container. Store at room temperature for up to 2 days if glazed, or up to 5 days without glaze. Refrigerate up to one week. For freezing, slice the cake, separate slices with parchment paper, store in an airtight container, and freeze up to one month. Thaw at room temperature for a couple of hours before serving.
Notes
- Note 1: Soy milk is used for its neutral flavor and ability to curdle with lemon juice, creating a vegan ‘buttermilk’ effect.
- Note 2: Use raw shelled pistachios either with or without skins according to your preference; skins add a richer color and texture.
- Note 3: Lemon extra virgin olive oil imparts a bright citrus aroma and Mediterranean flavor; regular extra virgin olive oil can be substituted but with less lemon flavor.
- Note 4: Vegan Greek-style yogurt adds creaminess and moisture; coconut or almond-based yogurts can be alternatives.
- Ensure not to overmix the batter once the dry ingredients are added to avoid a dense loaf.
- Running an oiled knife through the batter before baking encourages a natural crack on top for a rustic look.
- Adjust powdered sugar quantity in the glaze to control thickness and sweetness.
