Light, soft and exceptionally moist vegan pistachio cake with an orange caramel syrup #vegancake #veganbaking #veganrecipes #pistachio | Recipe on thecookandhim.com

Posted in Recipes on 22.06.2019

Pistachio Cake with Orange Caramel Syrup

prep: 20 mins / cook: 35 minutes mins / inactive: 0 mins / total: 55 mins / quantity: 12 squares Print recipe?

Light, soft and exceptionally moist vegan pistachio cake with an orange caramel syrup #vegancake #veganbaking #veganrecipes #pistachio | Recipe on thecookandhim.com

Light, soft and exceptionally moist vegan pistachio cake with a sticky sweet orange caramel syrup!

I’ve got to admit, every time I make something with a specific nut, that nut becomes my favourite of all nuts.  Case in point, this pistachio cake.  I’m too cheap to buy ready shelled pistachios so I don’t make many pistachio things because of the time involved in shelling those fiddly little buggers.  Though I did see one of those ‘life hacks’ on YouTube recently where you use the empty shells to prise open those particularly stubbornly closed shells.  LIFE.CHANGING.  No more broken fingernails.  No more swear words.  And no more throwing the offending stubborn pistachio back in the bag to wrestle with another day.

Where has this been all my life?!  Or did you all already know about this and kept it secret?

Light, soft and exceptionally moist vegan pistachio cake with an orange caramel syrup #vegancake #veganbaking #veganrecipes #pistachio | Recipe on thecookandhim.com

Why are nuts generally quite expensive?  Are they difficult to grow?  Fiddly to harvest?  I feel like I should know these things – especially given the amount of nuts we get through in our house.  So due to the expense and faffy nature of using pistachios I don’t tend to use them as often as I’d like.

But when I do .. boy oh boy.  NEW FAVOURITE NUT right there.

Light, soft and exceptionally moist vegan pistachio cake with an orange caramel syrup #vegancake #veganbaking #veganrecipes #pistachio | Recipe on thecookandhim.com

We’ve got pistachios in a few ways in this vegan cake recipe.

Both whizzed up raw nuts and Foodie Flavours pistachio essence in the batter and roughly chopped in the sticky sweet caramel syrup that’s drizzled and splodged all over the top of this vegan cake.

Light, soft and exceptionally moist vegan pistachio cake with an orange caramel syrup #vegancake #veganbaking #veganrecipes #pistachio | Recipe on thecookandhim.com

Don’t be put off by the use of the word caramel.  It’s no more complicated than using the wonderful thing that is Sweet Freedom’s new Caramel Syrup.  Straight from the bottle this smells like fairground toffee.  That heady sticky sweet smell of toffee apples and candy floss.  I was (literally) born in a town centre (above Mum and Dad’s shop) that had a travelling fairground visit every October for 2 weeks.  THIS caramel syrup is the smell of my childhood and I’ll admit I stood there sniffing the bottle for probably far too long.

Light, soft and exceptionally moist vegan pistachio cake with an orange caramel syrup #vegancake #veganbaking #veganrecipes #pistachio | Recipe on thecookandhim.com

Sweet Freedom have released a couple of new flavours recently – the other being Vanilla Syrup.  This smells like Christmas, Easter and school holidays all rolled into one!  And is perfect in this truly divine Vegan French Toast!

Love pistachios as much as we do?  Try these Caramel Chocolate Protein Bites or how about these Pistachio and White Chocolate Shortbread cookies!  Both vegan, both sweet and both guaranteed to make you oooh out loud 😉

As will this pistachio cake!  It is SO light and moist – even before the caramel drizzle!

Light, soft and exceptionally moist vegan pistachio cake with an orange caramel syrup #vegancake #veganbaking #veganrecipes #pistachio | Recipe on thecookandhim.com

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Pistachio Cake with Orange Caramel Syrup

prep: 20 mins / cook: 35 minutes mins / inactive: 0 mins / total: 55 mins / quantity: 12 squares

Ingredients

Cake:

  • 1/4 cup (40g) coconut oil
  • 2 tblsp ground flax seeds
  • 1 + 3/4 cups (250g) plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 cup (95g) coconut sugar
  • 1/4 cup (30g) pistachios – shelled weight – very well chopped, either by hand or in a food processor
  • 2 bananas
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1/4 cup (80g) Sweet Freedom Caramel Syrup
  • 20 drops Foodie Flavours pistachio essence

Syrup:

  • 1/4 cup (30g) pistachios – shelled weight, roughly chopped
  • 10 drops Foodie Flavours orange essence (or grated zest of 1 orange)
  • 1/4 cup (80g) Sweet Freedom Caramel Syrup

 

Instructions

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line a 7 x 9 inch (18 x 23 cm) tin with parchment, covering the base and sides
  2. Melt the coconut oil and set aside to cool
  3. Mix the ground flax seeds with 1/3 cup (80ml) cold water and set aside too
  4. In a large bowl put the flour, baking powder, bicarb, sugar and ground pistachios. Stir together until well mixed
  5. Peel and break the banana into chunks in another bowl. Mash well with a fork or potato masher
  6. Add the milk, vinegar, caramel syrup and pistachio essence and whisk together
  7. Whisk in the flax/water mixture and the melted coconut oil then stir this into the bowl of dry ingredients, mixing very well together, ensuring no pockets of flour remain
  8. Pour into your prepared tin, level the surface then bake for 35-40 minutes until a skewer or cocktail stick inserted in the centre comes out clean, if not return to the oven for a few more minutes until completely baked. It should be a light golden brown colour
  9. While it's baking mix together the roughly chopped pistachios, caramel syrup and orange (essence or zest)
  10. Leave the cake to cool in the tin for 30 minutes before carefully lifting out onto a wire rack to cool completely. Spoon over the caramel/pistachio mixture
  11. Cut into 12 squares and store in an airtight container once completely cold

Notes

  • This is also absolutely delicious served warm with vegan ice cream!
Pistachio Cake with Orange Caramel Syrup

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Hello and welcome to The Cook & Him.

We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.

So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full.  And we make sure they just work.

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