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Pistachio Matcha Cake with Vegan Frosting Recipe

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4 from 128 reviews

This delicious vegan pistachio cake features layers of moist cake infused with matcha and finely chopped pistachios, topped with a creamy pistachio frosting made from vegan cream cheese, butter, and pistachio butter. Perfectly balanced with almond and vanilla extracts, this cake is a delightful treat for pistachio lovers and those seeking a dairy-free dessert option.

  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings

Ingredients

Cake

  • 2 ½ cups cake flour (300 g)
  • 3 teaspoons baking powder (12 g)
  • ¼ teaspoon salt (1.5 g)
  • 1 ½ teaspoon matcha powder or natural green food color (3 g)
  • 1 cup finely chopped toasted pistachios (120 g)
  • ⅔ cup melted vegan butter (150 g)
  • ⅓ cup creamy unsalted pistachio butter (80 g)
  • 1 ⅓ cups plant-based milk (315 milliliters)
  • 2 tablespoons apple cider vinegar or lemon juice (30 milliliters)
  • 1 ¼ cups sugar (250 g)
  • 2 tablespoons natural almond extract (30 ml)
  • 2 teaspoons vanilla extract (10 ml)

Frosting

  • 8 ounces vegan cream cheese, softened to room temperature (227 g)
  • ½ cup vegan butter, softened to room temperature (113 g)
  • 1 teaspoon vanilla extract or vanilla paste (5 ml)
  • 1 teaspoon natural almond extract (5 ml)
  • Pinch of sea salt
  • 2 tablespoons pistachio butter (30 g)
  • ½ teaspoon matcha powder or natural green food color (1 g)
  • 3 cups powdered sugar, sifted (360 g)
  • ¼ cup cornstarch, sifted (32 g)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and lightly grease the sides to prevent sticking. In a medium bowl, whisk together the cake flour, baking powder, salt, matcha powder or food coloring, and finely chopped toasted pistachios. Set this dry mixture aside.
  2. Melt and Mix Butter: Melt the vegan butter and stir in the pistachio butter while the mixture is still warm. Allow this mixture to cool to room temperature before using to avoid curdling the wet ingredients.
  3. Make Vegan Buttermilk: In a large bowl, combine the plant-based milk and apple cider vinegar or lemon juice. Whisk the mixture and let it sit for 2-3 minutes until it curdles, creating vegan buttermilk.
  4. Combine Wet Ingredients: Add the sugar, cooled pistachio butter mixture, vanilla extract, and almond extract to the vegan buttermilk. Whisk thoroughly until fully mixed together.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender. If you’re using liquid food coloring instead of matcha powder, mix it with the plant milk after melting the butter (step 4).
  6. Prepare to Bake: Divide the batter evenly among the three prepared cake pans, smoothing the tops to ensure even baking.
  7. Bake the Cake: Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer carefully to a wire rack to cool completely before frosting.
  9. Make the Pistachio Frosting: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened vegan butter and vegan cream cheese together for about 2 minutes until smooth and creamy. Add vanilla extract, almond extract, pistachio butter, matcha powder or food color, and a pinch of sea salt. Mix thoroughly.
  10. Add Powdered Sugar and Cornstarch: Gradually add 1 cup of sifted powdered sugar along with all of the sifted cornstarch to the frosting mixture. Beat on low speed to incorporate, then increase speed to medium and beat for about 1 minute. Continue adding the remaining powdered sugar, one cup at a time, mixing after each addition, until the frosting reaches your desired consistency.
  11. Chill the Frosting: Cover the frosting and refrigerate it for at least 4 hours or overnight to firm up before applying to the cake.
  12. Assemble the Cake: Once the cakes are fully cooled, place one cake layer on your serving plate or cake stand. Spread an even layer of frosting over the top. Repeat this with the second layer, then add the third layer and frost the entire cake, including the top and sides, evenly.
  13. Garnish and Chill: Optionally, sprinkle additional chopped pistachios on top for decoration. Chill the assembled cake in the refrigerator for about 30 minutes before slicing to improve texture and make cutting easier.

Notes

  • For best results, allow the frosting to chill overnight so it firms up nicely for spreading.
  • If you prefer a more vibrant green color, use natural liquid green food coloring instead of matcha powder, mixing it into the plant milk.
  • Be careful not to overmix the batter to maintain a tender crumb in the cake.
  • Use vegan butter and cream cheese brands suited to your dietary preferences to ensure the cake remains vegan.
  • Chilling the cake before slicing helps the frosting set and prevents crumbling.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://ellarecipe.com/pistachio-matcha-cake-with-vegan-frosting-recipe/