vegan lemon pistachio bundt cake

This Vegan Lemon Pistachio Bundt Cake is soft, moist, and perfectly sweet! Pair with a hot cup of tea for an indulgent afternoon snack.

Hello lovely friends! The snow-pocalypse is still going strong and I am currently still stuck at home. So, what else to do but bake! I made this Vegan Lemon Pistachio Bundt Cake for you and it turned out absolutely amazing! I've been wanting to make something with the lemon + pistachio combo for a while, and this bundt cake marries them perfectly. Soft, sweet, and so fluffy and moist. It's also so easy to put together! You need to give this cake a try.

So much for 2021 being less eventful, right? Despite the crazy-cold temperatures, I am thankful for this small break from work and so glad that we have been lucky enough to have power this whole time. That is how I've been able to keep baking for you guys (and continue to keep my sanity - oof). I know people always complain about the paragraphs before the recipes but sorry 'bout it... I love looking back on my past blog posts and seeing what was going on in my life at that time. So, here I am immortalizing the snowpocalypse of 2021 in this recipe for lemon pistachio bundt cake. 

What equipment do I need for this lemon pistachio bundt cake?

• Bundt pan - You only NEED one special piece of equipment for this recipe, and it is a classic bundt cake! You guys know I love Bundt recipes anyway, and I really feel like everyone should have one anyway. So if you don't already own one - buy one!
• Microplane grater - This one isn't essential, but a microplane is awesome for zesting lemons and other citrus! It works perfectly in this lemon pistachio cake. You can also use it to grate garlic and ginger for savory recipes.

What about the ingredients?

• Fresh lemons - Fresh, whole lemons here are a must. We will be using both the lemon zest and lemon juice in our cake batter to add in loads of lemony flavor!
• Roasted, unsalted pistachios - You can't make a pistachio cake without the main player! Chopped up pistachios inside the cake batter & on top add a great crunch and extra flavor.
• Vanilla extract - This is a must-have for every cake recipe. The sweet, creamy flavor works perfectly in the cake as well as in the glaze on top.
• Lemon extract - I love adding lemon extract to lemony desserts for an extra layer of fresh, zingy flavor.
• Almond extract - I know it's a pistachio cake, but almond extract works perfectly to add a nutty note to this bake. A little goes a long way!
• Ground flaxseed - Flax is my go-to egg replacer for cakes! It works to bind the mixture together without adding extra flavor or weighing the whole thing down.
• Vegan butter & vegetable oil - I love using a blend of both butter and oil for the best flavor and texture in my cakes. 
• Vegan yogurt - This is the secret ingredient to yield a fluffy, soft plant-based cake every time! My favorite is Silk vanilla soy yogurt. 
• Nondairy milk, sugar, flour, baking powder, baking soda, salt.

How do I make this vegan lemon pistachio bundt cake?

This cake is super simple to make! All you need is a bowl and a whisk.

1. In a large bowl, whisk together all the dry ingredients with your lemon zest. Beat in your softened vegan butter until sandy and well mixed. Toss in your chopped pistachios.
2. In a separate bowl, mix up all the wet ingredients - flaxseed + water, yogurt, oil, milk, lemon juice, and all the extracts. 
3. Finally, just pour your wet ingredients into your dry, and mix until the cake batter just comes together. Pour into a sprayed Bundt pan, and bake for 40 minutes until golden brown and fragrant.
4. To serve, whisk up a super quick glaze! All you need is some powdered sugar and nondairy milk as well as a splash of vanilla. Pour the glaze on your cake and top with a few more crushed up pistachios if desired. Done and done!

I really mean it when I say this lemon pistachio bundt cake is one of my favorite things I've made in a while! I just cannot get over how soft and moist the cake is, and the flavors are totally perfect. It pairs so well with a hot cup of tea for an afternoon snack!

Check out some other lemony treats!

• Vegan Lemon Zucchini Loaf Cake
• Vegan Lemon Ginger Loaf
• Vegan Lemon Poppyseed Cupcakes
• Lemon Cake Mix Crinkle Cookies

5.0 from 1 reviews

vegan lemon pistachio bundt cake

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

This Vegan Lemon Pistachio Bundt Cake is soft, moist, and perfectly sweet! Pair with a hot cup of tea for an indulgent afternoon snack.

Author: Valentina | The Baking Fairy

Recipe type: Cakes

Serves: 12

Ingredients

• *for the cake*
• 2 tablespoon ground flaxseed + 6 tablespoon water
• zest of 2 lemons
• 1 cup granulated sugar
• 1¾ cup all-purpose flour
• 1½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup vegan butter, at room temperature
• ⅓ cup nondairy yogurt {I used Silk soy yogurt}
• ¼ cup vegetable oil
• 1 tablespoon vanilla extract
• 2 teaspoon lemon extract
• ½ teaspoon almond extract
• ⅓ cup nondairy milk
• ⅓ cup fresh lemon juice (about 3 lemons)
• ½ cup chopped pistachios
• *for the glaze*
• 2 tablespoon nondairy milk
• ¼ teaspoon vanilla extract
• 2 cups powdered sugar (more or less as needed)
• to serve - ¼ cup crushed pistachios

Instructions

1. Preheat oven to 350F. Spray a bundt pan with baking spray with flour, or grease and flour the pan. Set aside.
2. In a small bowl, mix up the ground flaxseed and water and set aside to thicken.
3. In a large bowl, zest the two lemons. Add in the flour, sugar, baking powder, baking soda, salt, and vegan butter. Use a whisk and combine until butter has been incorporated and mixture looks sandy.
4. Meanwhile, in a separate bowl, mix together your flaxseed mixture with the lemon juice, nondairy milk, oil, yogurt, lemon extract, almond extract, and vanilla extract. Whisk together.
5. Pour the wet ingredients into the dry, and gently mix to combine. Finally, add in your ½ cup of pistachios.
6. Transfer cake batter to your prepared loaf pan, and bake in preheated oven for 40-45 minutes, until a toothpick inserted in the center comes out clean. If the top seems to be browning too quickly, cover the cake with a piece of foil as it finishes cooking.
7. When the cake is cooked through, let it cool to room temperature in the pan, then transfer to a serving plate or rack to finish cooling off.
8. While the cake cools, prepare the glaze. Add your milk and vanilla to a small bowl and add the powdered sugar, a spoonful at a time, until a thick glaze forms. Make it a bit thicker than you think you need - it will melt a bit when it hits the warm cake! Think Elmer's glue consistency. When ready to serve, drizzle the glaze on top of your cake. Sprinkle on additional pistachios. Slice up and enjoy!

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