Pistachio Cream Cake

My birthday was this week. I don’t like to make a fuss about it. I’m not a party girl, and if you were to ask what kind of gift I’d like, I’d just shrug. A nice quiet family dinner is more my style. After all, once you’ve out grown little girl parties and adolescent sleep overs, really what’s the point of celebrating yet another birthday…

OMG! What was I thinking?… CAKE!

In my opinion, there is not a better dessert out there. Yup, I am an unadulterated, unapologetic, to the bone, cake girl.

In recent years, I have become the baker of my own birthday cakes. This may sound strange, but there are still not many places one can purchase a vegan cake (if you’re lucky, it’s different where you live), I am the baker of my family, and frankly, I just like doing it… When it came time to decide on a flavour, I was stumped. Sure chocolate and vanilla are classics, but how about something new. I was peering into my pantry, looking for inspiration, when my eyes landed on the Jello Pudding. The vivid, green, pistachio pudding box was calling to me. I love green, and immediately imagined how pretty it would be, nestled between two layers of white cake.



Pistachio Cream Cake



Pistachio Cream Cake

2 cups All-Purpose Flour

2 tbsp Cornstarch

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/3 cup Canola Oil

1 3/4 cups Granulated Sugar

1/2 cup Applesauce

1 tsp Vanilla Extract

1/2 tsp Almond Extract

1 1/3 cups Non-Dairy Milk

1 1/2 tsp Apple Cider Vinegar

1 box Pistachio Flavoured Pudding Mix(Instant JELLO, 4 servings)

1 cup Non-Dairy Milk (for pudding mix)

Vanilla Frosting (I added 1/2 tsp Almond Extract to the recipe)


Pre-heat oven to 350°F and grease and flour two 8 inch round cake pans.

Prepare pudding mix, following directions but using only 1 cup of milk. Set aside.

Whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Stir together vinegar and 1 1/3 cups of milk. Set aside.

In a large bowl, beat together the oil, sugar, apple sauce, and extracts. Add the flour mixture mixture in 3 additions, alternating with the milk mixture. After each addition beat until just combined.

Divide batter between two cake pans and bake for 25 – 30 minutes, until an inserted toothpick comes out clean. Let cakes cool in there pans for 10 minutes before transferring to a wire rack.

When completely cooled, if necessary, use a bread knife to level off the tops of the cakes (so they will sit flush together). Place one cake right side up on plate (this is the first layer). Lightly frost tops of both cakes, only a thin film is needed to prevent filling from absorbing into cake layers. Spread about half of the pudding onto the first layer (use more or less, to your taste). Continue assembling cake, by placing second layer on top, frosted side down. Finish by frosting assembled cake and decorating as desired.

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