Super Easy Vegan Pistachio and Raspberry Cake

Start your day off right with a cup of coffee and a thick slice of this moist, refreshing, vegan pistachio and raspberry cake. This scrumptious pistachio loaf cake is drizzled with a thick layer of zesty lemon icing and topped with pistachio crumbs and pieces of frozen raspberry. You’ll love it!

It's sweet, it’s light, it's nutty, and boy, oh boy, is it MOIST.

The vegan loaf cake recipe…

For the gluten free pistachio cake sponge begin by combining your plant based milk and apple cider vinegar. [This acts as your vegan ‘buttermilk]

Set this aside while you whisk together the gluten free flour, xanthan gum, baking powder, bicarbonate of soda and sugar to a bowl, then set aside while you combine the wet ingredients.

Mix together the milk mix (apple cider vinegar and milk), applesauce,  veg oil, frozen raspberries and pistachio butter until fully combined. Then pour the wet ingredients into the dry ingredients and whisk until fully incorporated, being careful not to overmix.

Transfer the gluten free raspberry cake batter to your prepared loaf tin and bake for 50-60 mins. 

The cake should be springy to the touch and a toothpick once inserted should have a few cake crumbs on its surface. As the cake is moist.

As the cake cools, get on and make the…

Lemon drizzle recipe

The tartness of this drizzle really helps to balance and enhance the sweetness of the cake. And it's super simple to make! Just combine your icing sugar, cornflour and lemon juice to a bowl whisk until smooth.

With this drizzle recipe, I’ve included cornflour which you probably never heard of doing before. But don’t be put off by it, it doesn't add any flavour to the drizzle, it just acts as a thickening agent.

Because as easy as it is to make a drizzle, it's quite common and easy to add too much liquid. If this happens then you're left with a really runny, thin drizzle, which is just not good.

But with the addition of the cornflour it's less likely to happen, and the drizzle tends to be quite thick and not translucent like other drizzles can be.

Tips for making this vegan pistachio cake

Measure the wet ingredients properly

This is vital for vegan recipes because too much liquid will create a super dense sponge - where it almost looks raw at the bottom of the sponge.

It’s therefore really important to measure your liquids correctly which is why I always opt for measuring scales rather than cups as it gives a more precise measurement.

How to decorate a pistachio cake

I decorated this vegan pistachio cake with chopped pistachio and frozen raspberry pieces as a simple, elegant cake design. If you didn’t want to opt for the lemon drizzle on top, a great alternative is to leave the cake bare and pour some homemade vegan custard over your slice. For more of a comfort dessert to enjoy with hot tea/coffee.

Wanting more fresh and fruity recipes? Here you are..

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The BEST Vegan Lemon & Raspberry Layered Tart (NO GLUTEN!)

Make sure to tag me @whiskmefree on Instagram and leave a review below if you make this raspberry and pistachio cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

The vegan raspberry cake recipe

Let me know what you thought about this 100% plant based, gluten-free, dairy-free, eggless vegan drizzle cake. Did you make it, do you have any suggestions for what recipe you’d like to see?

Leave a comment below.

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