Lemon Pistachio Cake: Super moist and super vegan

Honestly, I think the rule sometimes applies to cakes too: less is more. It doesn’t have to be the three-layer bare cake with wildflowers and fresh berries. How do you say it so nicely? Everything is possible, nothing is necessary. I also like to take this rule to heart when I bake. Especially when I get a spontaneous hunger for cake, it’s very likely that I don’t have the necessary ingredients for a WOW cake at home, nor do I have the necessary time to prepare it. I better go with this lemon pistachio cake then. I’m a big 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 from a world famous coffee house chain. More than once a week I treated myself to a piece of it, sitting on one of the comfortable armchairs in the window and watching the hustle and bustle on the street. Of course, I tried many recipes to get as close as possible to the original that I bought with my baking creation. The 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 it’s still warm, prick the surface a few times with a fork. If you pour the frosting over it later, it will seep into the cake. This makes it even more juicy. And another tip: If the version with olive oil is too intense for you, you can also replace the oil with a tasteless variety such as grape seed oil.

The EAT CLUB bakery is full of delicious cakes, many of which are also vegan. You can find a small selection here:

You can find even more inspiration in our huge collection of recipes. Or you can check out the “Vegan Cakeporn” baking book. We’ve been browsing through it and got some great ideas.

A sliced ‚Äč‚Äčlemon and pistachio cake with powdered sugar icing and chopped pistachios, a knife and two lemons lie next to it.


Bake vegan: Super moist lemon and pistachio cake


Fresh lemon cake, vegan and with pistachio oil.

For the dough

For the frost


  1. Preheat the oven (160 degrees convection). Wash and dry the lemons thoroughly. Then grate the peel and squeeze out the juice (you need about 2 tablespoons of both).

  2. Mix the sugar and lemon zest together, squeezing the zest slightly to release the flavors. Then stir in both oils as well as the applesauce, plant-based milk, lemon juice and vanilla extract.

  3. Mix flour, baking powder, baking soda and salt together. Now mix the liquid and dry ingredients well and then pour into a greased bread pan. Bake in the oven for 30 minutes and, if necessary, extend the baking time by up to 5 minutes if the skewer is unsuccessful.

  4. While the cake is in the oven, prepare the frosting. To do this, wash the lemon, dry it, grate the peel and squeeze out the juice. Mix the juice with the powdered sugar. Chop the pistachios.

  5. Take the cake out of the oven and prick the top a few times with a fork. Then leave to cool, turn out onto a wire rack and pour over the frosting. Finally, sprinkle lemon zest and chopped pistachios on top and serve.

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