Prepare to revolutionize your dessert game with a mind-blowing Vegan Pistachio Avocado Cake that defies all expectations! Who would have thought that creamy avocados could transform into a decadent, mouthwatering cake that's not only completely plant-based but also incredibly delicious? This unique recipe challenges everything you thought you knew about vegan baking, offering a rich, moist, and utterly irresistible dessert that will have even non-vegans begging for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 9 servings
Ingredients
- 1 cup ripe avocado, mashed
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ cup pistachios, chopped
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup almond milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy release after baking.
- In a large mixing bowl, combine the mashed avocado and granulated sugar. Use a fork or a hand mixer to blend them together until the mixture is smooth and creamy.
- Add the almond milk and vanilla extract to the avocado-sugar mixture. Mix well until all the wet ingredients are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure that the leavening agents are evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Fold in the chopped pistachios, reserving a small amount for topping the cake if desired.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the reserved pistachios on top for added texture and decoration.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake as baking times may vary depending on your oven.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, you can frost it with your favorite vegan frosting or enjoy it plain. Slice into 9 servings and serve with additional pistachios or a dusting of powdered sugar if desired.
Tips
- Choose ripe avocados: The key to a moist cake is using perfectly ripe avocados. They should be soft but not brown or overripe.
- Don't overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Check your oven temperature: Every oven is slightly different, so use the toothpick test to ensure your cake is perfectly baked.
- Enhance the flavor: Toast the pistachios lightly before chopping to bring out their nutty flavor and add extra depth to the cake.
- Storage tip: This cake can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to 5 days.
- Make it your own: Experiment with different nuts or add a vegan cream cheese frosting to customize the recipe to your taste.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
