01 -
Preheat oven to 175°C. Line three 20 cm cake pans with parchment paper and lightly grease the sides. Set aside.
02 -
In a medium bowl, whisk together cake flour, baking powder, salt, matcha powder or food coloring, and chopped pistachios. Set aside.
03 -
Melt the vegan butter and mix with pistachio butter while still warm. Allow mixture to cool to room temperature.
04 -
In a large bowl, combine plant-based milk and apple cider vinegar. Whisk and let stand for 2–3 minutes until curdled.
05 -
Add sugar, pistachio butter mixture, vanilla extract, and almond extract to the curdled milk. Whisk until fully combined.
06 -
Gradually fold the dry mixture into the wet ingredients, stirring until just incorporated. Do not overmix.
07 -
Evenly divide the batter among the prepared cake pans. Bake for 28–30 minutes or until a toothpick inserted in the center emerges clean.
08 -
Let cakes cool in pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
09 -
In a large bowl or stand mixer fitted with a paddle, beat softened vegan butter and cream cheese for 2 minutes until smooth. Add vanilla, almond extract, pistachio butter, matcha powder or coloring, and sea salt. Mix until well combined. Gradually add 1 cup of sifted powdered sugar and all sifted cornstarch, beating on low. Increase speed and mix for 1 minute. Continue adding powdered sugar, one cup at a time, mixing between additions until desired frosting consistency is achieved. Cover and refrigerate at least 4 hours or overnight.
10 -
Once cake layers are cool, place one layer on a serving plate or cake stand. Spread an even layer of frosting. Stack the second layer and repeat. Add the third layer and frost the top and sides evenly. Optionally, garnish with additional chopped pistachios. Chill cake for 30 minutes before slicing for best texture.