I didn’t know blueberries and pistachios were such an amazing match until I tried this pistachio loaf cake ♥ This cake takes the best of both nutty and berrylicious flavors and the result is a lovely sweet, but light coffee cake. This cake is vegan and very easy to make.
Vegan pistachio loaf cake
I saw a pistachio cake recipe made by a Finnish chef and I didn’t get too excited about it. The cake was basically just butter (200 grams), flour and sugar with just a handful of pistachios sprinkled inside. I bet this is a delicious cake, but I also think it’s boring and “safe”. When you combine lots of fat, flour and sugar you pretty much know what to expect.
I don’t fear oils nor vegan butters anymore (I used to, when I was orthorexic), but I sometimes want to design recipes, which are more than just fat, flour and sugar. So here’s what I did with this amazing pistachio loaf cake:
Vegan baking – butter substitutes
- I used vegan yogurt instead of lots of vegan butter or oil to make a lush texture. I prefer soy yogurt (the brand Alpro makes excellent yogurts for baking)
- Pistachio flour: A tip I’ve learned during my years as a food blogger is to grind nuts into flour and use this flour in addition to regular flour to make the cake richer. So I used about 1/2 cups + 1/4 cups pistachios to make pistachio flour. A regular small food processor or the bowl part of an immersion blender is good for grinding.
- Oil: I think the texture of this cake is better with a little oil so I also used about 1/4 cups of melted coconut oil (olive oil or canola oil would work too) and that’s a lot less fat than in the pistachio cake recipe I saw. This cake might work as a totally oil-free version too!
I have similar loaf cake recipes on the blog if you want to try other flavors:
Pistachio loaf cake
- 100 grams (2 dl) / 3,5 oz unsalted shelled pistachios
- 230 grams (3,5 dl) / 8,1 oz all-purpose flour
- 170 grams / 2 dl 6 oz sugar I use fine baker's sugar but any sugar is okay
- 2 tsp baking powder
- 2 tsp Ceylon cinnamon
- 0,5 tsp salt
- 200 grams (2 dl) / 8 oz vegan yogurt Soy yogurt works best. I use a mildly sweet Alpro.
- 2,5 dl / 1 cup plant-based milk
- 0,5 dl / ~1/4 cups melted coconut oil or other neutral liquid oil suitable for baking
- 140 grams / ~2 dl 4,9 oz fresh or frozen blueberries I use frozen wild blueberries
- 50 grams / 1 dl 1,8 oz unsalted shelled chopped pistachios
- 120 grams (2 dl) / 4,2 oz powdered sugar
- 1 tbsp juice from blueberries I pressed a few thawed frozen wild blueberries with a spoon to get the juice
- ~1 tbsp plant-based milk Use more if needed.
- Preheat oven to 190 C / 374 F. Grease a loaf pan with coconut oil.
- Grind pistachios into flour and combine with flour, sugar, baking powder, salt and cinnamon.
- Add yogurt, milk and melted oil. Mix well.
- Fold blueberries and chopped pistachios into the cake batter.
- Pour the batter into the greased pan and bake for 50 min. Test with a cocktail or toothpick (or similar) from the highest part of the cake and if it still is under baked, place a parchment paper or foil to cover the cake (so that it won't get too dark) and bake for another 10 minutes.
- Let cake cool for 15 min before removing it carefully from the pan. You might want to use a knife (be sure not to scratch the baking pan) to loosen the edges of the cake.
- Mix glaze ingredients and pour on top of cake. Enjoy!
Which measurements to use in baking: US cups / deciliters – Ounces / grams?
- In Finland we mostly use deciliters as a measurement when baking.
- 1 deciliter = 0.422675284 US cups
- 1 US cup = 2.36588237 deciliter
- We measure everything from liquids to flour and sugar in deciliters. This is not a very accurate way of measuring anything other than liquids so I don’t really recommend it in baking. I have the deciliter measurements here just in case anyone needs them
- I prefer to use grams when baking and I have a little (flat) kitchen scale to measure everything. I’m not sure how common a kitchen scale with grams is in the US so I have ounces measures here as well.
- Baking with grams is so much easier than baking with cups / deciliters and you always get the exact same amount as in the recipe! No risk of scooping too much / too little flour and having unsuccessful baking results.
- Here are some measures as an example:
- 1 deciliter regular wheat flour (all-purpose flour) = 65 grams
- 1 deciliter regular white sugar = 85 grams