Vegan Pistachio Cake
How do you make vegan pistachio and quinoa cake?
Cook the quinoa and mix it while warm with coconut flour, flaxseed, plant-based milk, maple syrup, and oil. Add the pistachio cream until everything is perfectly combined. Pour the batter into a parchment-lined pan and bake at 180°C for 30 minutes. Let cool before unmolding this gluten-free dessert.
Incredibly delicate, a true surprise for the palate, different and made without wheat flour. It is a moist cake that melts in your mouth. A cake made in several steps, but very easy to prepare.
The screen will not turn off while you cook.
Servings: For a 20 cm cake
Ingredients
- 120 g white quinoa
- 240 ml water
- 80 ml plant-based milk (soy or brown rice)
- 100 ml maple syrup
- 25 ml sunflower oil
- 150 g pistachio cream
- Pinch of salt
- 20 g cornstarch
- 30 g coconut flour
- 1 tablespoon flaxseeds
Instructions
Start by rinsing the quinoa several times until the water runs completely clear.
Place it in a small saucepan and pour in the 240 ml of water. Cook over medium heat, cover, and let it come to a boil; lower the heat until all the water is absorbed. It will take approximately 15-20 minutes.
Once cooked, stir well and let rest for about 10 minutes.
Meanwhile, place the coconut flour and flaxseeds in a medium bowl.
Add the warm quinoa, milk, maple syrup, pinch of salt, and sunflower oil. Stir well.
Add the pistachio cream.
Mix thoroughly.
Preheat the oven to 180°C. Line a 20 cm pan with parchment paper, pour in the mixture, level it, and bake in the hot oven for 30 minutes.
Remove from the oven. Let rest for 20 minutes, then unmold. Once completely cold, cut into slices and enjoy with your favorite drink.
Enjoy your meal!
Reviews
There are no reviews yet.
- 120 g white quinoa
- 240 ml water
- 80 ml plant-based milk (soy or brown rice)
- 100 ml maple syrup
- 25 ml sunflower oil
- 150 g pistachio cream
- Pinch of salt
- 20 g cornstarch
- 30 g coconut flour
- 1 tablespoon flaxseeds