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.

A slice of Strawberry and Pistachio Cake
Strawberry and Pistachio Cake

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.

A slice of Strawberry and Pistachio Cake on a plate
Strawberry and Pistachio Cake

What other cakes can I try?

For more refreshing bakes, how about:

Close up of a slice of Strawberry and Pistachio Cake

Strawberry and Pistachio Cake (Vegan Gluten-Free)

Yield: 9
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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.


For the Cake:

  • 240ml plant-based milk
  • 1 tsp apple cider vinegar
  • 100g coconut sugar
  • 80g thick coconut yoghurt
  • 80ml light olive or sunflower oil
  • 1 tsp vanilla extract
  • 250g self-raising flour
  • 50g ground pistachios
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • A pinch of salt

For the Frosting:

  • 1 x tin 400ml Oat Whipping Cream, chilled
  • 3 tbsp ground pistachios
  • 4 tbsp Sweetened Condensed Oat Milk

To Serve:

  • Fresh strawberries
  • Ground or crushed pistachios


  1. Preheat the oven to 180ºC/350ºF and line an 8-inch/20-cm square tin with baking parchment.
  2. Stir together the plant-based milk and vinegar and allow to curdle for 5 minutes.
  3. Into a large mixing bowl, add the milk mix, sugar, yoghurt, oil and vanilla and whisk until smooth. Sift in the flour and add the ground pistachios, baking powder, bicarbonate of soda and salt and whisk to a thick batter with no lumps.
  4. Pour the batter into the tin and smooth over the top. Bake for 25 minutes, or until an inserted skewer comes out clean and the cake is well risen and golden brown.
  5. Allow to cool for 10 minutes on a wire rack in the tin then lift out to cool fully.
  6. To prepare the frosting, add the chilled oat whipping cream to the bowl of a freestanding mixer (or use an electric hand whisk) and beat until light and fluffy (2-3 minutes) now add in the pistachios and mix again.
  7. Slice the top off the cake, if it has domed.
  8. Spread over the sweetened condensed oat milk and then spoon and swirl on the whipped cream. Decorate with strawberries and pistachios and slice into 9 squares.
  9. Enjoy straight away or keep in a sealed container in the fridge for 2-3 days. You can freeze the unfrosted cake for 1 month, wrapped well, and allow to defrost before decorating.

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 TwitterFacebook 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.

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