Description
This gooey and delicious pistachio butter cake combines the best of pistachio pudding with the best of pistachio cake to yield a molten, buttery rich butter cake with nutty pistachio throughout. Just two bowls and only a whisk, we’re using simple ingredients to create the most moist and tender pistachio cake with an overflow of lush pistachio butter topping!
Ingredients
Pistachio Butter Topping:
- 8 ounces vegan cream cheese, room temperature
- 1/4 cup (57 g) dairy free yogurt, room temperature
- 1/4 cup (57 g) pistachio butter*
- 1/4 cup + 3 tbsp (50 g) cornstarch or arrowroot starch
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups (260 g) powdered sugar
Pistachio Cake:
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (113 g) unsalted vegan butter (I recommend Miyoko’s or Flora Plant butter), melted and cooled to room temperature
- 1/2 cup (120 g) dairy free yogurt, room temperature
- 1 1/8 tbsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cups (97 g) whole shelled salted pistachios, ground to a flour
- 1 1/2 cups (180 g) all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup crushed pistachios, for topping
Instructions
- Prep: Preheat the oven to 350F, and line an 8″ or 9″ springform pan with parchment paper. Grease the edges. Measure out all ingredients. Make sure the pistachios are ground into a flour.
- Make the pistachio butter topping first: In a large bowl with a hand mixer or a whisk, cream together the vegan cream cheese, yogurt, and pistachio butter. Add in the cornstarch, vanilla extract, and almond extract, and whisk together until combined. Then add in the powdered sugar in two intervals of 1 cup, whisking to combine between each interval. Once you reach a consistent gooey texture, set the bowl aside.
- Make the pistachio cake batter: In a large bowl with a whisk, whisk together the sugar, melted vegan butter, dairy free yogurt, vanilla extract, and almond extract. Add in the first measurements of ground pistachios, the flour, baking powder, and baking soda, and whisk just until combined.
- Assemble the butter cake: Pour the cake batter into the springform pan, and spread the batter to the edges of the pan. Then pour the pistachio butter topping on top and gently push the cream cheese mixture to the edges of the pan.
- Bake: Place the springform pan into the oven to bake. If you’re baking with an 8″ pan, you’ll need 50-55 minutes. If you’re baking with a 9″ pan, you’ll need 40-45 minutes. Bake until a slight skin forms on top of the cream cheese mixture, and the edges of the mixture are lightly golden brown. The middle will still be wiggly.
- Cool: Allow the cake to cool and set at room temperature for 3-4 hours, or covered overnight at room temperature.
- When ready to serve: Carefully and GENTLY run a butter knife along the edges of the cake to release it from the pan. Then remove the walls of the pan, and plate your pistachio butter cake. Top with more crushed pistachios, slice, and serve!
Notes
Gluten free: I recommend using King Arthur measure-for-measure gluten-free flour. It’s the best GF flour blend I’ve tried!
Pistachio butter: You can make your own pistachio butter by using this recipe. Store bought I’ve found is quite expensive. If you’re making your own, please make MORE than the requested amount for this recipe. This is because it’ll be much easier to get a smoother pistachio butter at home when you’re making a larger amount.
See blog post for all tips and tricks! Or write your questions in the comments section 🙂