If you want to impress guests or simply spoil your taste buds we have the perfect recipe for you! Pistachio and raspberry cake that is sophisticated, delicious, soft and full of flavor!
Pistachios are an extremely versatile ingredient that can be used in both sweet and savory dishes. Its adaptability and rich flavor allow for creative use in various cuisines around the world. Whether used in pastries, desserts, salads or as a crunchy addition to other dishes, pistachios provide both nutritional value and a unique culinary experience. This time we prepared a delicious and juicy cake made with pistachios!
This elegant cake combines the rich taste of pistachios and the freshness of raspberries in a perfect harmony that captivates with both its appearance and taste. Its beautiful green colour gives the cake an elegant look, while the raspberries bring it freshness and a slightly sour taste that perfectly complements the richness of the pistachios. The combination of these two ingredients creates a cake that is balanced, sophisticated and simple at the same time, making it suitable for all kinds of events – from birthday celebrations to relaxed weekend lunches.
Ingredients
Cake
Preparing the cake is very easy, and you only need 9 ingredients to make it:
- white flour,
- ground pistachios – unsweetened,
- flaxseed,
- baking powder,
- coconut sugar – you can also use brown or white sugar,
- vanilla extract,
- plant-based drink – we use almond drink,
- agave syrup – can also be replaced with maple or rice syrup,
- coconut oil.
Raspberry cream
It is prepared from:
- frozen raspberries,
- coconut sugar,
- maple syrup,
- agar agar,
- corn starch and water.
Mascarpone cream
For this cream we only need:
- vegan whipping cream,
- powdered sugar,
- vegan mascarpone and
- vanilla sugar.
For the finishing touch, we use pistachio spread.
Similar recipes
All cake lovers, check out our other recipes at this link.
Recipe
Vegan pistachio and raspberry cake
Ingredients
Sponge cake
- 560 g (4 cup) white flour
- 190 g (2 cup) ground pistachios
- 25 g (4 tbsp) ground flax seeds + 60 ml (¼ cup) water
- 24 g (3 tbsp) baking powder
- 150 g (1 cup) coconut sugar
- 20 g ( 1 tbsp) vanilla extract
- 750 ml ( 3 ¼ cup) plant-based drink
- 70 g (¼ cup) agave syrup
- 90 g (½ cup) coconut oil
Raspberry cream
- 450 g (3 ½ cup) frozen raspberries
- 40 g (¼ cup) coconut sugar
- 40 g (2 tbsp) maple syrup
- 7 g (1 tbsp) agar agar
- 10 g (1 tbsp) corn starch + 15 ml (1 tbsp) water
Mascarpone cream
- 200 ml (1 cup) vegan whipping cream
- 30 g (¼ cup) powdered sugar
- 250 g (1 cup) vegan mascarpone
- 1 package vanilla sugar
Topping
- pistachio spread
- fresh raspberries
Instructions
Sponge cake
- Mix ground flaxseed and water in a cup and leave to soak for 10 minutes.
- Put all the dry ingredients (flour, ground pistachios, baking powder, coconut sugar) in a large bowl and mix them.
- In another bowl, mix the wet ingredients (vanilla extract, agave syrup, plant-based drink, coconut oil and soaked flaxseed) and add them to the dry ingredients mixture and mix with a hand mixer until smooth.
- Pour the mixture into two cake models with a diameter of 25 cm and bake for 25 minutes in a preheated oven at 180 °C (356 °F). (If you only have one model, the cake can be baked one after the other in the same model).
- Put the cake on a cooling rack and let it cool. If the top of the cake is rounded, cut it off.
Raspberry cream
- Put the frozen raspberries in a pot and cook them at a moderate temperature until they thaw.
- When they are thawed, add coconut sugar, maple syrup and agar agar, mix and boil. When it boils, while stirring continuously, pour in the mixture of corn starch and water.
- Cook for about 3 minutes and stir several times in between.
Cream
- Whip the cream, add mascarpone, powdered sugar and vanilla sugar and mix well.
Assembling the cake
- Place one cake on the bottom of the cake model, soak it with a few tablespoons of plant based drink and pour lukewarm raspberry cream on it.
- Leave to cool, then put cream with mascarpone on top of the raspberry cream.
- Cover with another cake and put in the fridge overnight.
- The next day, pour the pistachio spread (thick) on the cake and decorate with raspberries.
