Strawberry and Pistachio Cake (Vegan Gluten-Free)

This Strawberry and Pistachio Cake is light, fluffy and packed with pistachios and real strawberries, it’s the prefect summery cake. This bake is also plant-based, egg-free and easily gluten-free, too.

If you love all things strawberry and pistachio (a match made in heaven) then you are going to love this bright, summery and light cake. The sponge is moist and tender, with a luscious, whipped oat cream topping, fresh berries and extra nuts. It’s a great bake to make for friends and family over the summer months and is easy enough that it comes together in one bowl with minimal effort and maximum flavour.

Why will I love this cake?

This cake is so delicious:

• Light, fluffy, spongey and moist
• Golden, sweet but not too sweet
• Packed with real pistachios in the sponge cake
• Sweetened with coconut sugar
• Made with wholesome ingredients
• Loaded with fresh strawberries
• Great for summer (or all year long)
• Can be made gluten-free
• Naturally plant-based, egg-free and dairy-free
• Easy to make in one bowl
• Topped with fresh whipped oat cream
• Soaked with vegan condensed milk for a sticky middle
• Ideal for BBQs, parties and gatherings
• The whole family will love it
• You can use other fruits on top, too

If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see all the ingredients with weights in the recipe card and see the “shop the recipe” section for my favourites.

For the cake, we need:

• Plant-based milk and apple cider vinegar: when combined, this forms a vegan buttermilk which helps to bind the egg-free batter. You can use any dairy-free milk like almond, soya, coconut or oat.
• Coconut sugar: to sweeten the sponge. I love coconut sugar as it has a rich caramel-like colour and flavour, but you can use light brown or caster sugar, too.
• Thick coconut yoghurt: this is ideal for adding creaminess to the cake batter and making it really moist and tender. I use the Cocos vanilla or natural yoghurt – make sure it’s thick and creamy.
• Olive oil: to add moisture and fat into the sponge cake. You can also use coconut oil, melted and cooled.
• Vanilla extract: for flavour.
• Self-raising flour: to keep the sponge light and fluffy. If making this cake gluten-free, use a gluten-free flour blend with xanthan gum to bind the cake (or add ½ tsp of your own xanthan gum).
• Ground pistachios: these are so good for adding lots of nutty flavour. I grind my own at home, just blitz them up in a blender until they resemble ground almonds.
• Rising agents and salt: for the rise and flavour.

To top the cake:

• Sweetened condensed oat milk: this is so ideal for adding a sticky sweet middle layer that keeps the cake so moist, sort of like a tres leches cake. You can use other dairy-free sweetened condensed milks or try some strawberry jam instead.
• Oat whipping cream: this is so deliciously light and fluffy and perfect as a dairy-free alternative. You can use other whipping cream like coconut or soya, or use thick coconut yoghurt.
• Strawberries: for decorating. You can try this with other berries too like blueberries or raspberries.
• Pistachios: for colour and crunch on top.

Is this gluten-free and nut-free?

This is easily gluten-free, as long as you use gluten-free flour (with xanthan gum) but this cake is not nut-free. You can swap the ground pistachios for more flour and skip the pistachios on top, but this will change the overall flavour. Also check that all of your ingredients like whipping cream, yoghurt and sweetened condensed milks are nut-free and gluten-free.

How do I make this?

This cake comes together in one bowl:

• Stir together the plant-based milk and vinegar: and allow to curdle.
• Whisk together all of the wet ingredients: until combined.
• Sift in the dry ingredients: and whisk until smooth.
• Pour into the cake tin and bake: until golden and spongey, about 25 minutes.
• Allow the cake to cool fully: first in the tin and then on a wire rack.
• Spread over the sweetened condensed oat milk: in a thin layer.
• Whip up the cream and spread over the cake: and top with the strawberries and extra nuts.

How long will it last?

This cake will keep for 2-3 days in the fridge, in a sealed container once you have decorated it. You can also freeze the unfrosted cake and keep it for 1 month in the freezer, wrapped well. Allow to defrost before decorating.

What other cakes can I try?

For more refreshing bakes, how about:

• Upside Down Orange Strawberry Cake
• Cherry Almond Cake with Chocolate Frosting
• Orange and Almond Cake
• Vegan Chocolate Hazelnut Fudge Cake
• Vegan Lemon and Blueberry Tart

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Strawberry and Pistachio Cake so please please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With strawberry nut love x

p.s. this recipe was first made with Natures Charm but all opinions are my own and this blog post is not sponsored.