Vegan lemon-pistacchio cake

My whole family + friends are obsessed with this! Even the ones, who don’t like pistacchios.

There is spinach in this recipe as well, I used frozen one but you can use fresh as well. Don’t worry, you won’t taste it, it’s for the colour and moisture.

Check out my Instagram to see a video – the texture is sooo good!

Lemon-pistacchio cake - vegan

By Gina Marie Grimm


  • 180 g melted vegan butter
  • 1/2 cup 100 g cane sugar
  • 1/4 cup 60g agave syrup
  • 5 cubes 65g of frozen spinach leaves or fresh
  • 1 pinch of salt
  • 1/2 cup 80 g pistachios
  • 1 +3/4 cup 250 g flour e.g. wheat type 550
  • 1 tsp apple cider vinegar
  • 1 tbsp. lemon juice
  • zest of 1 large or 2 small lemons
  • 1 cup 250 ml plant milk
  • 1/2 tsp baking soda
  • 1,5 tsp baking powder
  • * 2 tsp. baking powder instead of apple vinegar + natron works as well


  • 1 tbsp. Icing sugar
  • 1 tsp aquafaba or water
  • A few chopped pistachios


  • Puree the spinach with plant milk and pistacchios. Mix with the remaining liquid and then dry ingredients. Pour into a baking pan lined with baking paper (21x21cm) and bake in the preheated oven, top-bottom heat 180°C/350°F) for 40 min.
  • Let it cool down and decorate with the icing sugar and chopped pistacchios.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.