- 230 g 2 Flour
- 40 g Pistachio Flour
- 110 g Raw Cane Sugar
- 1 sachet Cream of Tartar Powder
- 220 g Soy Milk
- 40 g Pistachio Cream
- 35 g Sunflower Seeds
- 25 g Pistachios
- 1 pinch Vanilla Powder
- 1 pinch Salt
- Powdered Sugar
The vegan pistachio cake is a dessert to try at least once both for its simplicity of realization and for its intense flavor of pistachios. A soft and perfect cake to accompany a cup of vegetable milk for breakfast or a good tea for a snack.
Start by chopping pistachios very coarsely with a knife and keeping them aside.
In a bowl combine the flour 2, the pistachio flour (obtained by blending the pistachios until they are reduced to a flour), the cane sugar, the cream of tartar, the vanilla and the salt and mix well.
Add the soy milk, pistachio cream and sunflower oil and mix everything until a smooth dough is obtained.
Pour the mixture into the baking pan lined with parchment paper, decorate the surface with the pistachio nuts and bake in a static oven at 180 ° C for 40 minutes.
Once cooked, take out your cake, let it cool completely and decorate with a light sprinkling of icing sugar.