Name: Vegan Pistachio Cake
Yield: 6
Cuisine: Italian
Ingredients: 2 Flour: 230 g; Pistachio Flour: 40 g; Raw Cane Sugar: 110 g; Cream of Tartar Powder: 1 sachet; Soy Milk: 220 g; Pistachio Cream: 40 g; Sunflower Seeds: 35 g; Pistachios: 25 g; Vanilla Powder: 1 pinch; Salt: 1 pinch; Powdered Sugar

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Ingredients

Adjust Servings:

	230 g 2 Flour
	40 g Pistachio Flour
	110 g Raw Cane Sugar
	1 sachet Cream of Tartar Powder
	220 g Soy Milk
	40 g Pistachio Cream
	35 g Sunflower Seeds
	25 g Pistachios
	1 pinch Vanilla Powder
	1 pinch Salt
	Powdered Sugar

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Features:

Cuisine:

Italian

45
Serves 6
Easy

Ingredients

230 g 2 Flour
40 g Pistachio Flour
110 g Raw Cane Sugar
1 sachet Cream of Tartar Powder
220 g Soy Milk
40 g Pistachio Cream
35 g Sunflower Seeds
25 g Pistachios
1 pinch Vanilla Powder
1 pinch Salt
Powdered Sugar

Directions

The vegan pistachio cake is a dessert to try at least once both for its simplicity of realization and for its intense flavor of pistachios. A soft and perfect cake to accompany a cup of vegetable milk for breakfast or a good tea for a snack.

Steps

1 Done	Start by chopping pistachios very coarsely with a knife and keeping them aside.
2 Done	In a bowl combine the flour 2, the pistachio flour (obtained by blending the pistachios until they are reduced to a flour), the cane sugar, the cream of tartar, the vanilla and the salt and mix well.
3 Done	Add the soy milk, pistachio cream and sunflower oil and mix everything until a smooth dough is obtained.
4 Done 40	Pour the mixture into the baking pan lined with parchment paper, decorate the surface with the pistachio nuts and bake in a static oven at 180 ° C for 40 minutes.
5 Done	Once cooked, take out your cake, let it cool completely and decorate with a light sprinkling of icing sugar.