One Bite = Instant Crush, Make This Vegan Pistachio Cake & Taste Plant-Based Bliss! #vegan

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This Vegan Pistachio Cake is moist, fluffy, and outrageously delicious — made with Setton Farms Raw Pistachio Kernels and topped with a dreamy dairy-free pistachio buttercream frosting. It’s protein-rich, antioxidant-packed, and completely plant-based!

🌱 Vegan Pistachio Cake Recipe (makes 3 small 6–7” cakes)

Cake Batter Ingredients:
• ¾ cup unsweetened soy milk
• 1 tbsp apple cider vinegar (or lemon juice)
• ¾ cup sunflower seed oil
• 1 tbsp vanilla extract
• 1 cup granulated white sugar
• ½ tsp sea salt
• 1½ cups all-purpose flour (spooned, not packed)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup Setton Farms Raw Pistachio Kernels
• 20 drops vegan green food dye (optional)

Cake Directions:
1. Preheat oven to 350°F (175°C). Line or grease three 6–7” cake pans.
2. Mix soy milk + vinegar to make vegan buttermilk. Let sit for 5 mins.
3. Add oil, vanilla, sugar, salt, flour, baking powder, and baking soda. Mix well.
4. Pulse pistachios in a food processor — half into crumbs, half into small chunks. Add to batter.
5. Add food dye (optional) and mix until smooth.
6. Pour batter evenly into pans.
7. Bake 25 minutes or until a toothpick comes out clean. Cool for at least 30–35 minutes.

💚 Optional Frosting: Dairy-free pistachio buttercream
💚 Toppings: ⅓ cup chopped pistachios for garnish

✨ Perfect for holidays, celebrations, or just because!
✨ Plant-based goodness you’ll fall in love with in one bite.

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#DairyFreeDessert #VeganSweetTooth #CanadaEats #FoodieShorts #VeganRecipes #vegancakes #ytshorts #viralshort

@SohailMasalaMagic 😊