Try this deliciously moist and buttery Vegan Pistachio Cake! A perfect combination of pistachio and cranberries, and topped with an incredibly creamy frosting! Those who love pistachios will fall in love with this cake!
For The Cake
Preheat the oven to 375 degrees F. Prepare an 8-inch round cake pan, line with parchment paper, and brush or spray with oil and set aside.
Make the pistachio flour by blending shelled pistachios in a food processor or high-speed blender until fine texture. Set aside.
In a large bowl combine, gluten-free flour, pistachio flour, cane sugar, tapioca flour, golden flaxseeds, baking powder, and salt. Mix well.
Add melted butter and orange juice and mix using a spoon or handheld mixer. Fold in cranberries.
Scoop batter into the prepared pan and bake for 35-40 minutes or until a fork inserted into the center comes out clean.
Transfer cake to a cooling rack, cool completely before adding the frosting.
Vegan Cream Cheese Frosting
Add powdered sugar, vegan cream cheese, vegan butter, almond milk, vanilla, and orange zest to a large bowl.
Using a handheld mixer, beat the frosting until light and fluffy. Spread on cooled cake.
Slice it to serve. And, enjoy!
