Pistachio & Coconut Milk Happy Cake (uhuh, vegan)

Totally don't need the strawberries. But they're so pretty.

Hello there Sugar Gliders!

I am supposed to keep the baking on the down low now. My friend /business partner and I are working out with a personal trainer, and he told us to kind of quit eating if we want to see results. So yeah, we'll see about that. Just in case your wondering, losing weight and veganism have zilch correlation. There is plenty of vegan treats to keep them tummies padded. Anyway,  before he told us to stop with the crazy carbs we eat, I managed to make one rich-moist-fluffy vegan thing that tasted bombastic and went great with my morning iced-black coffee.

Run out to the shop now and buy yourself a baggie of pistachios, or pista, as we call it in India.


Here's What You need

11/2 cup flour

1 cup powdered/bakers sugar (or regular)

1 cup pistachios (Pista)

1 cup coconut milk

1/4th cup coconut oil ( I used cold pressed)

1 tablespoon vanilla extract

1/2 teaspoon salt

2 tablespoons apple cider vinegar (this is the moist-vegan-magic trick)

1 teaspoon baking powder

1 teaspoon baking soda


How to Make

First blend your pistachios into a paste with a bit of water. Groovy.

Coconut Milk and Pistachios. Best Friends Forever

Now grab a large bowl and dump your sugar, vanilla, salt, and oil in. Stir it up, so your sugar soaks up all that oily goodness. Now add your coconut milk and pistachio paste and mix well. It won't look pretty, but it will taste good, promise.With the help of a sieve, shake your flour into the wet mixture slowly, then add your baking powder and soda in as well. Stir it up. It will be a semi-thick but liquid-ish batter.

Sugar, Coco oil, vanilla. Yum.

Pre-heat your oven to 185c

In a greased pan pour out your batter. Pop it in the oven for 20-25 minutes. Depending on the size of your oven, you might need to let it bake for longer. After 20 minutes, check with a knife in the middle to see if it comes out clean, if it does your ready to take it out, if not, give it some more time.

Before Bake Time

The cake will be slightly crumbly, I've purposefully not added a vegan binder to replace eggs with this (like ground flax seeds) because I wanted it to be super moist. So it's more of a home-happy-coffee cake. Let it cool for at least 20 minutes. Cut into slices. Best had with an unsweetened tea or coffee. My cake turned out sweet, pistachio-nutty, and fluffy.

I'll post more soon. I am just banned from eating more than what the standard taste check entails. What does it entail anyway? Is one slice too much?

Be good, kids!