Whisk me free

Super Easy Vegan Pistachio and Raspberry Cake

What to love about this recipe

01 Requires everyday pantry ingredients

02 Storage: lasts up to 5 days when covered

03 Super quick and easy to make

04 It's gluten free

Yeast Package
Flour Bag

Step 1 Gather your ingredients Swipe up for full list and measurements :)

Step 2

– 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 dry ingredients to a bowl.

Step 3

Mix together the wet ingredients in a separate bowl. Then pour the wet ingredients into the dry ingredients and whisk until fully incorporated, being careful not to overmix.

Step 4 – Transfer the 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.

Step 5

Combine your icing sugar, cornflour and lemon juice to a bowl whisk until smooth.

Step 6

– Pour over the loaf cake once the cake has cooled, then garnish with some chopped pistachio's and frozen raspberry pieces (optional).

Slice and Enjoy! Swipe Up For the Full Recipe