This cake is a delightful blend of three layers of soft pistachio and almond sponge, all topped with a creamy, zesty lemon buttercream. The flavors come together like a dream!
You only need one bowl to whip up this sponge, packed with the rich taste and color of ground almonds and pistachios.
It’s vegan, simple to make, and incredibly tasty—I hope you enjoy every bite!
Pistachio Almond Cake with Lemon Buttercream
Ingredients
- 1 ¾ cups self-rising flour
- ⅔ cup ground almonds
- ⅔ cup ground pistachios
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ¾ cup sugar
- 1 ½ cups dairy-free milk
- 1 tsp apple cider vinegar
- ½ cup dairy-free yogurt
- ½ cup light olive oil
Lemon Frosting
- 1 cup dairy-free butter softened
- 3 ½ cups powdered sugar
- 1 tsp lemon extract
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 340°F.
- Line three 6-inch round cake pans.
- Mix the milk and vinegar together and let it sit to thicken.
- Add the rest of the wet ingredients to the milk mixture.
- Sift in the dry ingredients and mix until combined.
- Pour the batter into the prepared pans.
- Bake for 20-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely before leveling the tops.
- Using a hand mixer or a stand mixer with a paddle attachment, beat the butter on medium-high until creamy and light. Gradually add the powdered sugar, scraping down the sides as you go. Mix in the lemon juice and extract.
- Once the cakes are cool, layer them with the lemon frosting and enjoy!