Pistachio and Almond Milk Cake with Cardamom

This vegan take on a classic dessert features a cake soaked in pistachio milk and served chilled topped with dairy-free whipped cream
Pistachio and Almond Milk Cake with Cardamom
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Pistachio and Almond Milk Cake with Cardamom
January 09, 2020
Preparation Time 15 minutes (plus overnight soaking)
Cooking Time 20-25 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra & Cassandra Upton
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the pistachio milk mixture

100g pistachios, shelled, toasted
1L almond milk
500ml spinneysFOOD Bottled Drinking Water
118g spinneysFOOD Fine Grain White Sugar
½ tsp spinneysFOOD Cardamom, ground
Few drops of natural green food colouring

For the cake batter

200g spinneysFOOD Self-Raising Flour
120g spinneysFOOD Extra Fine Caster Sugar
1 tsp baking powder
85ml spinneysFOOD Pure Sunflower Oil
1 tsp vanilla extract
Few drops of natural green food colouring
200ml almond milk
50g pistachios, shelled, toasted and chopped

To serve

Non-dairy whipping cream, for topping
Dried rosebuds
Pistachios, shelled and toasted


  • 1

    Preheat the oven to 180°C, gas mark 4.

  • 2

    Grease and line a 20cm square pan.

  • 3

    For the pistachio milk mixture, soak the nuts in the almond milk overnight.

  • 4

    Make the cake by sifting the flour, sugar and baking powder into a bowl. Make a well in the centre and add the oil, vanilla, food colouring, almond milk and toasted and chopped pistachios. Don’t overmix the batter.

  • 5

    Pour into the prepared tin and bake in the preheated oven for 18-20 minutes or until a skewer inserted into the middle comes out clean.

  • 6

    Cool in the pan for five minutes, before flipping onto a rack to cool slightly.

  • 7

    To make the milk mixture, blitz the pistachio and almond mix in a blender with 500ml of water until smooth, then place in a saucepan with the sugar, cardamom and food colouring, and heat gently. Strain, then allow to cool.

  • 8

    Use a fork to poke the cake all over. Pour ¾ of the pistachio milk over the cake and place in the fridge to chill completely – for at least 1 hour – along with the reserved milk mixture.

  • 9

    Whip the cream and spread over the cake. Cut into slices and serve in a deep plate.

  • 10

    Pour a pool of the reserved milk on the bottom of the plate. Decorate the top of the cake with rosebuds and extra pistachios.


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