Ingredients
Scale
- 100 g aquafaba
- 175 g granulated sugar
- 75 g raw shelled pistachios
- 300 g all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 300 ml soy milk
- 1 tablespoon apple cider vinegar
- 100 ml olive oil
- 1 tablespoon vanilla extract
- 4 tablespoons pistachio butter
- 150 g sweetened condensed coconut milk
- 240 ml evaporated coconut milk
- 240 ml almond milk
- 400 ml coconut whipping cream (chilled overnight)
- 2 tablespoons pistachio butter
- 30 g pistachios (chopped)
Instructions
- Preheat oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional.
- Whisk aquafaba until stiff peaks form.
- Blend pistachios and sugar until finely ground.
- Combine dry ingredients in a bowl; mix wet ingredients separately.
- Fold wet ingredients into dry ingredients, then gently incorporate aquafaba.
- Bake in a greased dish for 35-45 minutes. Cool and poke holes in the cake.
- Mix the triple milk soak ingredients, pour over the cake, and refrigerate overnight.
- Whip coconut cream and pistachio butter; top the cake before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 302
- Sugar: 28g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg