This Pistachio Cake with double berry is easier than you think!
it’s just two simple recipes
one for cake and one for buttercream
and a jar of Silda’s Blueberry Elderflower Jam
Pistachio Cake Layers
Strawberry Cream and Blueberry Jam
Strawberry buttercream whips up in minutes while your pistachio cake layers are baking
next open up a jar of jam and you’re more than half way there!
recipe below for homemade 3 ingredient blueberry compote if you don’t have the jam!
Not sponsored by any product or company below
Notes for Success
This newer recipe is a modified easier version of my Original Pistachio Cake recipe which is a creaming method
Many people are looking for easier recipes nowadays so this one has been converted to a one bowl mix and it is spectacular!!
A drop of yellow and green food color made this cake really pop compared to my all natural original recipe for Pistachio Cake!
Salt is optional since many vegan butter brands already have salt in them
Be sure to buy unsalted pistachios though!
Freeze dried strawberry powder makes fast and easy work turning any recipe of buttercream instantly strawberry!
If you do not have that you can simply puree four large strawberries and add them to your buttercream recipe
Along with a teaspoon of strawberry extract
Silda’s Jam is my all time favorite jam especially for cakes because it is not too sweet!
Unlike most jam which is nothing but sugar, Silda’s is so special! If you have not yet tried it you really should!
Otherwise a quick stove top compote will be great for the filling instead!
For quick blueberry compote Cook 1½ cups frozen blueberries over medium heat until it comes to a low boil
Add 1 teaspoon cornstarch + 1 teaspoon sugar whisk smooth while bubbling to activate the cornstarch
Cool completely, it will thicken as it cools
Pistachio Cake
Fluffy layers of pistachio cake, blueberry compote or jam & strawberry cream filling & icing!
Ingredients
For the Pistachio Cake
- ½ cup Vegan Butter 113g
- ½ cup Vegetable Oil 118ml
- 1½ cups Granulated Sugar 300g
- 1½ cups Plant Milk 355ml
- 2 teaspoons Vinegar 10ml
- 1 teaspoon Vanilla Extract 5ml
- 3 cups All Purpose Flour 375g
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Raw Unsalted Pistachios 135g
- 2 drops Green & Yellow food color *optional
For the Strawberry Buttercream
Instructions
-
Grease & parchment line 3-7″ cake pans & preheat the oven to 350℉
-
Grind the pistachios in a food processor to fine meal ~ be sure not to turn them into pistachio butter! You can also chop the pistachios by hand as finely as you can get them if you do not have a food processor
-
Prepare the cake recipe by combining the melted vegan butter, oil, plant milk, vinegar, vanilla extract & the sugar in a large mixing bowl with a whisk
-
Sift the flour with the baking soda, baking powder & salt then add this to the wet ingredients & mix to a smooth batter
-
Fold in the pistachio nut meal
-
Divide the batter amongst your prepared cake pans & bake for approximately 30-35 minutes or when a toothpick inserted into the center comes out with moist crumbs not raw batter
-
Cool the cakes in the pans until you can safely touch them with your fingers then turn the layers out onto a cooling rack to cool to cold
-
meanwhile prepare your favorite buttercream recipe according to the instructions on that post & add the freeze dried strawberry powder at the last stage of mixing. The freeze dried fruit must be crushed to a fine powder before adding, but I left mine slightly chunky as you can see in the final icing
-
If you are making a homemade blueberry compote as opposed to the jam I am using cook 1½ cups frozen blueberries in a medium sauce pot & bring to a boil, reduce the heat & add 1 tsp sugar mixed with 1 tsp cornstarch & add to the simmering fruit cook until the berries start to break down~ refrigerate until cold it will thicken as it cools
Notes
Storage Pistachio cake layers can be frozen for up to 1 month wrapped well. Finished cake should be kept refrigerated and will stay fresh for up to 1 week
