Description
This Christmas Vegan Pistachio Lemon Olive Oil Cake is a moist, flavorful treat that combines zesty lemon with crunchy pistachios and the rich aroma of olive oil. Perfect for holiday celebrations, this easy-to-make cake is entirely plant-based, using simple ingredients to create a festive dessert that everyone can enjoy.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (can be substituted with gluten-free flour if needed)
- 1 cup Granulated Sugar (brown sugar can be used for a richer flavor)
- 2 teaspoons Baking Powder (ensure it’s fresh for best results)
- 1 teaspoon Salt (a pinch of sea salt can add complexity)
Wet Ingredients
- 1/2 cup Olive Oil (can be replaced with coconut oil for a different flavor profile)
- 1 cup Plant-Based Milk (Almond or Oat) (coconut milk is a flavorful alternative)
- 2 Lemons Juiced and Zested (lime can be an interesting substitute for a unique taste)
- 2 teaspoons Vanilla Extract (pure vanilla enhances flavor more than imitation)
Additional Ingredients
- 1 cup Unsalted Roasted Pistachios (Chopped) (swap with chopped walnuts or almonds for variety)
- 1 cup Powdered Sugar (adds the perfect finish to your Christmas Vegan Pistachio Lemon Olive Oil Cake)
- 2 tablespoons Lemon Juice (adjust the thickness with more sugar or juice to your liking)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the granulated sugar thoroughly to combine all the dry ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the olive oil, plant-based milk, lemon juice and zest, and vanilla extract until fully blended.
- Combine Wet and Dry: Gradually pour the wet mixture into the bowl of dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Be careful not to over-mix to keep the cake tender.
- Add Pistachios: Fold in the chopped unsalted roasted pistachios, distributing them evenly throughout the batter for texture and flavor.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top evenly with the spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the pan.
- Prepare Lemon Glaze: While the cake is baking, mix the powdered sugar with 2 tablespoons of lemon juice in a small bowl until smooth. Adjust the consistency by adding more sugar for thickness or more juice for a runnier glaze.
- Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely.
- Glaze and Serve: Drizzle the lemon glaze over the cooled cake before slicing and serving. This adds a bright, sweet finish that’s perfect for the holidays.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Brown sugar can be used instead of granulated sugar for a deeper, molasses flavor.
- Use freshly squeezed lemon juice and zest for the best citrus flavor.
- Chopped walnuts or almonds can replace pistachios if preferred or as a variation.
- The glaze consistency can be adjusted to your liking by adding more powdered sugar or lemon juice.
- Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make sure the baking powder is fresh to ensure the cake rises properly.
