Plant-Based Pistachio Cake

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 20

Servings:

Calories: 369kcal

Get ready to fall in love with The Plant-Based Pistachio Cake of Your Dreams! This wholesome, gluten-free cake is made with rolled oats, naturally sweet medjool dates, and rich, buttery pistachios for a moist, flavorful delight in every bite.

Lightly sweetened with fruit and elevated with a splash of lemon and vanilla, it’s the perfect balance of nutty and sweet. Topped with a luscious, creamy pistachio-cashew frosting and a sprinkle of chopped pistachios for that satisfying crunch, this cake is 100% plant-based, oil-free, vegan and surprisingly easy to make. Whether it’s for a celebration or just because, you deserve this dreamy dessert!

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Equipment

Blendtec Blender
2 9" Round Silicone Cake Pan

Ingredients

Cake

2 cups rolled oats organic
1 cup pistachios shelled
¼ cup arrowroot powder
2 tsp baking powder
1 tsp baking soda
1 cup medjool dates or deglet
1 tbsp lemon juice
2 tsp vanilla extract
2 cups soy milk unsweetened, or plant based milk of choice

Frosting

1 cup cashews or almonds
½ cup pistachios shelled
½ cup medjool dates or deglet
1 tsp lemon juice
1 tsp vanilla extract
1 cup water

Topping

½ cup pistachios shelled, chopped

Instructions

Cake

Preheat oven to 350°F
Blend the rolled oats with the pistachios in a blender to make flour.
Pour into a mixing bowl along with the arrowroot flour, baking powder and soda and whisk thoroughly.
Add the remaining cake ingredients to a blender and blend until the dates are completely pulverized.
Stir this mixture into the dry mixture and pour into 2 - 9 inch silicone cake pans or cake pans lined with parchment.
Bake for 20 minutes.

Frosting

Add all frosting ingredients to a blender and blend until smooth.
Once the cakes are completely cooled, place one of the cakes on a plate or cake stand and spread on half of the frosting.
Place the second cake on top of that and spread the remaining frosting on the top only.
Sprinkle the chopped pistachios on top of the cake to decorate.

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Nutrition