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Pistachio & Cardamom Lemon Drizzle Cake

by Roxy, So Vegan June 24, 2020November 22, 2021
June 24, 2020November 22, 2021
Vegan Pistachio & Cardamom Lemon Drizzle Cake Recipe
  • There are a few ways to avoid the cake dipping in the middle when it bakes. The first is to avoid over mixing the batter; this creates air pockets which mean the cake will cook unevenly. You also want to avoid sudden changes in temperature, so avoid opening the oven door quickly when you remove the cake. Finally, we cook our cake on the middle shelf in the oven to make sure the temperature is even throughout.
  • We tested this recipe using soya milk, which has a slight sweetness and really complements the flavour of the cake. Oat milk would also work well.
Vegan Pistachio & Cardamom Lemon Drizzle Cake Recipe

Pistachio & Cardamom Lemon Drizzle Cake 🍰 We’re planting a tree in the Amazon for every pre-order of our new cookbook ONE POT VEGAN! Order yours today 👉 sovegan.co/onepv

Posted by So Vegan on Wednesday, 24 June 2020

Vegan Pistachio & Cardamom Lemon Drizzle Cake Recipe

Pistachio & Cardamom Lemon Drizzle Cake

Serves: 10 slices Prep Time: 15 minutes Cooking Time: 40 minutes, plus cooling 40 minutes, plus cooling
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Pistachio & Cardamom Lemon Drizzle Cake Recipe 200g / 7oz plain flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp bicarbonate soda (or baking soda)
  • 220g / 7.7oz caster sugar
  • 8 cardamom pods
  • 80g / 2.8oz peeled pistachios, plus extra for decoration
  • 3 lemons
  • 80ml / 2.7fl.oz vegetable oil 
  • 200ml / 6.8fl.oz plant-based milk
  • 130g / 4.6oz (approx 1 cup) icing sugar

Method

  1. Preheat the oven to 180°C / 356°F fan and line a 2lb loaf tin on all sides with baking paper. Add the plain flour, baking powder, bicarbonate of soda and 150g / 5.3oz of caster sugar to a large mixing bowl and stir.
  2. Next, either grind the pistachios in a pestle and mortar until fine or add them to a food processor and process until a crumb like consistency forms. Then add the cardamom pods to a pestle and mortar, grind gently, remove and discard the shells, and continue to grind the seeds. Add both the pistachio and cardamom seeds to the mixing bowl and give everything a stir.
  3. Next add the zest and juice of 1 lemon, the oil and plant-based milk to the bowl and stir gently until fully combined. It's important you avoid over mixing or air pockets will form in the batter. Pour the cake batter into the lined loaf tin and bake for 40 minutes or until a toothpick comes out clean. 
  4. Once the cake is ready, use the toothpick to prick holes in the top of the cake. Then combine the juice of 1 lemon with the remaining 70g / 2.5oz of caster sugar until the sugar has dissolved. Pour the sugar syrup all over the cake, making sure it goes into the pricked holes. Now leave the cake to cool for 30 minutes, then remove from the tin and leave to cool fully.
  5. To finish, stir the icing sugar with 2 tbsp of juice from the remaining lemon until you have a thick but runny consistency. Note you may need to tweak the amounts of lemon juice and icing sugar to get the perfect consistency. Once the cake has cooled, pour the icing all over so that it runs down the sides. Roughly chop some additional pistachios and sprinkle all over the top.
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bakingbritishlemon
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11 Comments

Sousou October 14, 2020 - 5:26 pm

Oh you guys, this was really good! I would probably use less of the top drizzle next time (it was a bit too much for me) but wow! Nothing depresses me more than a dry cake (actually lots of things depress me more but you get it) but this one was anything but! Soooo moist. We’ve got ourselves a new family favourite, yay! Thank you so much.

Reply
Ben, So Vegan November 24, 2020 - 1:51 pm

Thank you Sousou!

Reply
Miles Lanham November 23, 2020 - 7:49 pm

This was a real winner, thank you! I forgot to put in the oil, but it still tasted amazing 🙂

Reply
Ben, So Vegan November 24, 2020 - 1:46 pm

Thank you!

Reply
Jo January 20, 2021 - 12:54 pm

Could this recipe also be altered to be gluten free? And if so which which wheat free alternative would be best and does it then effect the quantity? Thanks.

Reply
Abbas Palkhi March 6, 2021 - 11:05 am

Made this as a full cake (9-inch) rather than the loaf with the same measurements. It was absolutely divine! Big hit! Thank you for the recipe 🙂

Reply
Ben, So Vegan August 24, 2021 - 1:30 pm

Thanks Abbas 🙂

Reply
Natasha August 22, 2021 - 5:07 pm

I think genuinely the best vegan cake I’ve made! Used melted vegan butter and curdled the soy milk separately- was divine, thank you!

Reply
Ben, So Vegan August 24, 2021 - 1:30 pm

Oh wow thank you so much Natasha!

Reply
Sue January 26, 2022 - 10:47 am

Did you use the butter in place of the oil. Thank you

Reply
Dino February 22, 2022 - 11:03 pm

Could you approximate calories in one slice. Thanks

Reply

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