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 (fan) or 180°C (conventional) and grease a baking dish.
- Whisk aquafaba until stiff peaks form.
- Grind pistachios and sugar in a food processor.
- Combine dry ingredients in a bowl; mix wet ingredients separately.
- Gently combine wet and dry ingredients, then fold in aquafaba.
- Bake for 35-45 minutes until cooked through; cool on wire rack.
- Poke holes in the cooled cake and soak with a mixture of pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk.
- Chill overnight; top with whipped coconut cream mixed with pistachio butter before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg