Honestly, I think the rule sometimes applies to cakes too: less is more. It doesn’t have to be a three-tier nude cake with wild flowers and fresh berries. How do you say it nicely? Everything is possible, nothing is necessary. I also want to keep this rule in mind when cooking. Especially when I have a sudden cake craving, which means I don’t have the ingredients or the time to make a WOW cake at home. I’d rather go with this lemon pistachio cake. I’m a fan of pistachios anyway, and lemon cake is my secret favorite on the coffee table.
how so? When I lived in the United States for a year, the Lemon bread A world famous coffee house chain. Treating myself to a slice more than once a week, I sat in one of the comfy chairs by the window and watched the hustle and bustle on the street. Of course, in my baking creations, I tried many recipes to be as close as possible to the original I bought. Lemon and Pistachio Cake is suspiciously close.
I’ll share a little tip: As soon as you take the cake out of the oven and while it’s still warm, prick the surface a few times with a fork. If you pour the frosting later, it will soak into the cake. This makes it more juicy. And another tip: if the version with olive oil is too strong for you, you can replace the oil with flavorless ones like grape seed oil.
The EAT CLUB bakery is full of delicious cakes, many of which are vegan. Here you can find a small selection.
You can find more inspiration in our large collection of recipes. Or you can check out the baking book “Vegan Cakeporn”. We’ve already flipped it and found some sweet ideas.
Vegan Bake: Super Moist Lemon and Pistachio Cake
press release
Fresh lemon cake, vegan and with pistachio oil.
For the powder
For the cold
preparation
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Preheat the oven (160 degrees Celsius). Wash the lemons well and dry them. Then grate the peel and squeeze the juice (you need 2 tablespoons of both).
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Mix the sugar and lemon zest together, lightly crushing the oil to release the flavor. Then add both oils as well as apple, plant-based milk, lemon juice and vanilla extract.
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Mix flour, baking powder, baking soda and salt together. Now mix the liquid and dry ingredients well and then pour into the greased bread. Bake in the oven for 30 minutes and if necessary, if the skewer test fails, extend the cooking time up to 5 minutes.
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Prepare the frosting while the cake is in the oven. To do this, wash the lemon, dry it, add the oil and squeeze the juice. Mix the juice with powdered sugar. Chop the pistachios.
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Remove the cake from the oven and poke the edge with a fork a few times. Then let it cool, turn it out on a wire rack and drain the cold. Finally, sprinkle lemon zest and chopped pistachios on top and serve.