Pistachio Cake Recipe (with a Twist) – A Zesty Vegan Delight by Chef Lisa Marley
This pistachio cake recipe (with a twist), developed by renowned plant-based chef Lisa Marley, brings together the nutty richness of crushed pistachios and the bright zing of lemon syrup. Moist, fluffy, and completely dairy-free, this cake is perfect for any occasion — from afternoon tea to celebratory spreads.
With a delicate balance of sweet and tangy, and a subtle crunch from the pistachios, this recipe proves that vegan baking can be just as indulgent and beautiful as its traditional counterparts.
Watch the Full Recipe Video with Chef Lisa Marley
Why You’ll Love This Pistachio Cake Recipe
- Vegan & dairy-free: Made with plant milk and sunflower oil instead of butter or eggs.
- Unique flavor pairing: Crushed pistachios + fresh lemon zest and syrup = next-level deliciousness.
- Moist and fluffy: Thanks to the combination of apple cider vinegar and baking soda, which act as natural leavening agents.
- Elegant presentation: Crushed pistachios on top make this cake look as good as it tastes.
And the best part? It’s easy enough for beginner bakers but impressive enough for a dinner party dessert. This Pistachio Cake Recipe is a standout among vegan desserts for its texture, flavor, and beautiful presentation.
According to NutritionFacts.org, nuts like pistachios are not only rich in healthy fats and antioxidants, but they’re also linked to improved heart health and lower inflammation — making this Pistachio Cake Recipe not just a treat for your tastebuds, but also a smart choice in moderation.
How to Make This Vegan Pistachio Cake
This recipe makes two 6-inch cakes, perfect for stacking or sharing. You’ll only need a handful of pantry staples and a couple of mixing bowls to bring this together.
The magic happens when you pour the lemon syrup over the warm cake. It seeps into the sponge, making it moist, zesty, and completely irresistible.
The Twist That Makes It Extra Special
Unlike most pistachio cakes, this one incorporates a homemade lemon syrup spooned over the sponge while it’s still hot. The result? A vibrant, slightly sticky texture that enhances the crumb and balances the sweetness beautifully.
It’s a nod to classic British syrup sponge cakes, but with a Mediterranean flair thanks to the pistachios and lemon.
And because it’s made without eggs or dairy, this cake is not only kind to your body but also aligned with a more sustainable food system — something Dr. Michael Greger of NutritionFacts.org has long advocated for when discussing the environmental and health benefits of plant-based diets.
What Makes Pistachios a Smart Ingredient?
Pistachios are more than just a pretty topping. They’re packed with:
- Plant-based protein
- Vitamin B6 and potassium
- Heart-healthy monounsaturated fats
- Antioxidants like lutein and zeaxanthin
According to Harvard Health Publishing, adding nuts like pistachios to your diet may reduce cholesterol and support overall heart health.
And since this cake uses sunflower oil instead of butter, it’s completely cholesterol-free — making it a treat you can feel great about enjoying.
Tips for the Perfect Pistachio Cake Texture
- Crush the pistachios finely, but leave some larger bits for a bit of crunch on top.
- Don’t skip the apple cider vinegar — it reacts with the bicarbonate of soda to give the cake lift and tenderness.
- Use room temperature ingredients for the best mixing and baking results.
- Pour the lemon syrup over the cake while it’s still warm to lock in moisture and flavor.
Storage & Make-Ahead Tips
This cake stores well and actually tastes even better the next day as the syrup fully soaks into the sponge. Once completely cool, keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also make it ahead by baking the sponge and preparing the lemon syrup separately, then assembling it just before serving. It’s a great option for prepping dessert the night before a gathering.
Serving & Presentation Ideas
For a show-stopping finish, serve this Pistachio Cake Recipe with a dollop of dairy-free whipped cream or a swirl of coconut yogurt on the side. A light dusting of powdered sugar or an extra sprinkle of crushed pistachios gives it a beautiful, bakery-style touch. If you’re entertaining, fresh berries or thin slices of orange or lemon add both color and contrast to the nutty richness of the cake. It’s a dessert that feels elevated, but couldn’t be simpler to serve.
Save this Pistachio Cake Recipe for your next vegan baking day — it’s a guaranteed crowd-pleaser!
About the Chef – Lisa Marley
Lisa Marley is a respected plant-based chef, nutrition and lifestyle coach, and regular contributor to Vegan Food & Living Magazine, BBC Radio Kent, and Amazon Prime’s The World Cook. She’s known for creating deliciously nourishing recipes that are as beautiful as they are good for you.
Trained at Westminster Kingsway College and with a diploma from Ashburton Cookery School, Lisa blends culinary technique with nutritional know-how to help more people fall in love with plant-based eating. From savory mains to elegant desserts, her recipes are easy to follow, health-conscious, and full of flavor.
Pistachio Cake Recipe
Equipment
- 2 x 6-inch loose-bottom cake tins
- Mixing Bowl
- Measuring Cups and Spoons
- Whisk or electric hand mixer
- Spatula
- Small Saucepan
- cooling rack
- Oven (preheated to 180°C / 350°F)
Ingredients
- 240 ml plant milk mixed
- 3 tsp apple cider vinegar
- 160 g self raising flour
- 80 g crushed pistachio plus 80g to decorate
- 180 g caster sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 60 ml sunflower oil
- 80 g of desiccated coconut
- Lemon syrup:
- Juice of one large lemon
- 60 ml water
- 100 g sugar
Instructions
- Line & grease X 2, 6 inch loose bottom cake tins
- Preheat the oven to 180
- For the syrup:
- Add the water, lemon juice and sugar to a pan and bring to the boil. Boil for 2 minutes then cool.
- Cake batter:
- Add all the ingredients to a bowl (apart from toppings) and mix to a batter.
- Pour into the tin & bake for 30 minutes. Ensure the middle bounces back to the touch.
- Whilst hot, spoon over the lemon syrup then allow to cool slightly then carefully remove from the tin.
Video
Notes
Love This Recipe? Try Lisa Marley’s Other Vegan Bakes
If you loved this pistachio cake recipe, don’t miss Lisa’s Giant Chocolate Chip Cookie — a gooey, skillet-baked dessert made with tahini, coconut oil, and plant-based chocolate chips. Crispy on the edges, soft in the middle, and perfect for sharing (or not)!
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