Vegan Pistachio Cake

A lovely vegan pistachio cake, with layers of creamy frosting and simple lemon curd.

For the Cake:
1 cup raw, unsalted pistachio kernels
3 tbsp ground flax
8 tbsp warm water
2 cups all purpose flour
1 tbsp corn starch
1 tbsp baking powder
1/2 tsp salt
zest of 1 lemon
1/4 cup shortening
1/2 cup vegan butter substitute
1 1/2 cups cane sugar
1 1/2 cups almond milk
1 tsp vanilla extract

For the Frosting:
1/4 cup shortening
3/4 cup vegan butter substitute
juice of 1/2 lemon
3 cups organic icing sugar
almond milk, as needed

For the (optional) Lemon Curd:
juice of 2 lemons
1/2 cup-3/4 cup cane sugar (depending on taste)
2 tbsp corn starch
2 tbsp vegan butter substitute
2 tbsps almond milk
1/2 tsp turmeric

View the full recipe at Emmylou’s Kitchen →