Vegan Cacao Pistachio Cake by Patyskitchen

Ingredients

• 1 ½ cup (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• ½ cup (50g) unsweetened cocoa powder
• 1 tsp baking soda
• 1 cup baking powder
• 1/2 tsp salt
• 1 cup (240ml) plant-based milk (e.g., almond, soy, oat)
• ½ cup (120ml) vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ cup (60g) shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 180°C (350°F) and grease and flour an 8-inch round cake pan or line with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
3. In a separate medium bowl, whisk together the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract over medium heat until heated through, about 5 min.
4. Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix the batter.
5. Gently fold in the chopped pistachios until evenly distributed throughout the batter.
6. Pour the cake batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.