Pistachio Almond Cake with Lemon Buttercream
Posted on August 25, 2025
Pistachio Almond Cake with Lemon Buttercream
- 1 ¾ cups self-rising flour
- â…” cup ground almonds
- â…” 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
- 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!
