Once smoothed, sprinkle some chopped pistachios over evenly and place the next layer on top and repeat. ★☆ That’s this cake right here in a nut shell. ★☆. Using a food processor or blender, grind the pistachios … The texture of this cake is very much like a coffee cake, although I hesitated to call it that because every time I do, non-North Americans ask where the coffee is :). And regardless of shape, don’t forget that butter to seal the deal ;). The specific request was for a vegan version of the tangerine cake her mother used to make, the traditional kind with tangerine juice and zest. :) I say that’s a good sign. * Unfortunately I don’t know of a suitable solution for the oats in this recipe. If that alternative doesn’t work, feel free to use light coconut milk, coconut water, or a non-dairy milk of your choice as a coconut-free alternative. Hi I want to try this so so bad, is there a way to make it with all purpose flour? https://vanillacrunnch.com/8-ingredients-vegan-pistachio-cake For the recipe, I used salted pistachios and therefore I did not add any salt to the cake to intensify the flavors. Place apple cider vinegar in almond milk and whisk until curdled. ****** I used the coconut water leftover from canned full fat coconut milk (which is usually a mix of coconut water with the tiniest amount of guar gum that’s left over once the cream is separated out). I made this cake with my pumpkin molasses muffins recipe as the base to try and make an oil-free version (since the other cake is, well, a butter cake, and isn’t super friendly to my oil-free peeps here, so I thought to try an alternative). Even without the icing, it was spectacular! Disclaimer: this post contains affiliate links to products used to make this recipe: gluten-free quick oats, white rice flour, potato starch, baking powder, baking soda, cinnamon, cardamom, salt, maple syrup, coconut water, vanilla extract, powdered coconut milk and food processor. It doubles in height as it bakes. A moist dark chocolate sponge, baked to perfection, filled and topped with a smooth, rich chocolate ganache and decorated with chopped pistachio kernels and a sprinkling of dried raspberry. But think of a dense, quick bread-like, cinnamony, flavorful cake that goes well with a good cup of tea or coffee. It also made me think that as an alternative the recipe could be halved and baked into a loaf in a large bread pan (or just bake 2 loaves if you prefer to keep the recipe proportions as is). I have had hemp porridge and, it is a wonderful taste, oh yes, I just love your very professional. Learn how your comment data is processed. Technically I think it should have been baked in a slightly larger pan, but this is what I had to work with and I don’t mind the final and more rustic “bready cracked top” look of the cake, especially once you dust it with some coconut milk powder. Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz, This post is also available in: I hope you enjoy the site and find something yummy to make! ★☆ cake; dessert; pistachio; rose; vegan; August 12, 2013 Vegan Rose and Pistachio Cake Moist, sweet, beautiful and also....vegan! In a small saucepan add the water, sugar, cinnamon, clove, lemon peel, orange & tangerine zest and bring to a low simmer for 8 minutes. Rate this recipe Would love to hear how it turns out for you if you give it a go. Get the exclusive content you crave straight to your inbox. I was worried about the 3 potentially adding too much bitterness, but the flavor was lovely and I think the cake can take a bit more zest if you want to amplify the flavor even more. I’m inspired to create it now! Is it supposed to be like that? Just keep in mind that if you change the pan sizes you’ll likely need to adjust the baking time (smaller cake = slightly less time baking, larger cake = potentially longer time in the oven). Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker. My last pistachio experience was, I guess, a “Gelato” in Italy and therefore I thought, I should give this unique flavor a go and put it into a cake. I’ve never tried hemp porridge, but that sounds like an interesting alternative. Once blended (step 3) I ended up with 2 cups of blended tangerine mixture (before adding remaining wet ingredients). Line an 8″ x 8″ dish (or a dish of a similar size) with parchment paper and … This recipe is also refined sugar-free, nut-free, and oil-free. 3. It makes a great breakfast cake, a good packable lunch snack (and school friendly because it’s nut-free), and a wonderful tea time treat. 5. (the first is chocolate.). If you come across unsalted pistachios, you can use them and simply add around 1/2 tsp salt. The smell of it baking away is amazing, and the bright tangerine flavor and warm spices evoke the feeling of winter holidays somehow — and yes, I am aware it’s basically summer here as I type this, but I’m pretty sure this cake will transport you as well to cozy holiday feelings, and I don’t consider that a bad thing :). This flavorful, bread-like, warmly spiced gluten-free vegan tangerine cake is the perfect accompaniment to a cup of tea or coffee. Pour the mixture into the prepared pan and bake in a pre-heated oven for approximately 1 hour and 5 mins (or until a toothpick inserted in the center comes out dry and the cake looks nicely golden). Light, soft and exceptionally moist vegan pistachio cake with a sticky sweet orange caramel syrup! ★☆ Then add the dry ingredient mix (the one made in step 2) and process to combine once again. ** Brown rice flour works well as an alternative. Thanks very much, Marc. I tried it but the cake came out very dense and heavy. 2. Transfer to a small bowl and set aside. Temperatures are…, Filed Under: Baked goods, Recipes, Snacks Tagged With: 8- ingredients vegan pistachio cake, best vegan pistachio loaf, pistachio cake vanillacrunnch, pistachio loaf, vegan pistachio cake, I love this cake, was craving it and realised I didnt have everything I needed so I had to change the recipe to use what I had.

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