Vegan peanut cake with rose juice

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A dream in green: This vegan pistachio cake is not only a visual beauty, its ingredients are also impressive. It does not contain any animal products and contains many healthy ingredients that make snacking even more enjoyable!


For the cake

180 g of flour
2 teaspoons of baking powder
1/2 teaspoon salt
160 g pistachios (unsalted)
30 g of spinach
60 g of coconut oil
1/2 teaspoon vanilla extract
1 teaspoon almond extract
115 g of coconut blossom sugar
300 ml almond milk
1 teaspoon apple cider vinegar
1 teaspoon rose water
For the topping
80 g of pistachios
120 g of powdered sugar
1 teaspoon almond extract
Special accessories
Food processor
Box shape (29-30 cm

Oven 180 ° C Preheat upper / lower heat. Grease baking tin with a little coconut oil.


Mix the flour, baking powder and salt together in a bowl.

Pour pistachios into a food pocessor and process into flour. Add the coconut oil, vanilla and almond extract and rose water and mix for 10 seconds. Add the spinach, coconut blossom sugar and 180 ml almond milk and mix again until a creamy mixture is formed.

Stir 120 ml almond milk and apple cider vinegar until foamy. Add together with the spinach mixture to the dry ingredients and mix carefully. It should be just such a dough.

Put the pastry in the baking pan and bake for 25 to 30 minutes. Let cool down.

Coarsely chop pistachios for topping. Mix icing sugar with almond extract until you get a thick mass. Pour icing over the cake and sprinkle with pistachios.

If you want your cake to be particularly green, you can mix food coloring with the dough.

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