Vegan Pistachio Matcha Cake (Print-Friendly Format)

Soft vegan pistachio layers with creamy vegan frosting, naturally green and full of nutty flavor.

# Required Ingredients:

→ Cake Layers

01 - 300 g cake flour
02 - 12 g baking powder
03 - 1.5 g salt
04 - 3 g matcha powder or natural green food color
05 - 120 g finely chopped toasted pistachios
06 - 150 g melted vegan butter
07 - 80 g creamy unsalted pistachio butter
08 - 315 ml plant-based milk
09 - 30 ml apple cider vinegar or lemon juice
10 - 250 g sugar
11 - 30 ml natural almond extract
12 - 10 ml vanilla extract

→ Vegan Pistachio Frosting

13 - 227 g vegan cream cheese, softened to room temperature
14 - 113 g vegan butter, softened to room temperature
15 - 5 ml vanilla extract or vanilla paste
16 - 5 ml natural almond extract
17 - Pinch of sea salt
18 - 30 g pistachio butter
19 - 1 g matcha powder or natural green food color
20 - 360 g powdered sugar, sifted
21 - 32 g cornstarch, sifted

# How to Make It:

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.

# Additional Information:

01 - For a gluten-free version, substitute cake flour with a 1:1 gluten-free blend containing xanthan gum, adjusting the weight to match your flour blend package.
02 - Store the finished cake in the refrigerator, covered or in an airtight container, for up to 4 days due to the cream cheese frosting.
03 - To freeze, wrap unfrosted cake layers individually and freeze for up to 2 months. Thaw at room temperature before assembling and frosting.
04 - Add almond extract gradually if using a brand with strong flavor, and adjust to taste.