Pistachio Strawberry 'Champagne' Cake

(vegan!)

I haven’t posted a recipe in quite a while so here is a fancy little summer cake for your romanticized picnics or fun birthday parties. :))

(Also don’t worry about having to use champagne in this lol, I too used cheap prosecco or rosé and just named it ‘champagne’ cake because of the vibes)

 
 

here is the recipe for this:

Pistachio Strawberry 'Champagne' Cake

 

Ingredients:

(makes a small cake baked in a 16cm (~7’) cake tin)

for the cake base:

  • 125g flour

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • pinches of salt & vanilla

  • 50g (brown) sugar

  • 40g orange juice

  • 40g olive oil

  • 50g champagne (aka cheap prosecco or rosé)

  • 10g plant milk (or just some more prosecco if you like the taste)

for the frosting:

  • 100g soft, room temp vegan butter

  • powdered sugar (to taste or until desired consistency is reached)

  • 2-3 tbsp pistachio butter + 1 tbsp for the swirl

  • pinches of salt & vanilla

for the topping / decoration:

  • fresh strawberries

  • some chopped almonds

  • edible silver glitter (optional for extra fancy vibes)

Instructions: 

  1. Preheat oven to 180°C and combine wet and dry ingredients first separately and then together until just combined (don't overmix!).

  2. Bake the batter for about 40-45mins in a greased or lined cake tin until a toothpick comes out clean and let it cool completely before adding the frosting.

  3. Let your vegan butter chill on the countertop until it has softened and reached room temperature, then whip it until light and fluffy.

  4. To the whipped butter add pinches of salt and vanilla, as well as the pistachio butter and whip again while also adding the powdered sugar until you like the sweetness of it.

  5. Let the buttercream chill in the fridge until your cake is ready to be frosted. (If the cream hardens up too much while your cake is cooling down, let it soften again at room temperature for a few minutes before frosting!)

  6. Wash and chop strawberries and almonds and assemble the cake, adding the buttercream first and then decorate with your toppings.

  7. Lastly let the cake set in the fridge until ready to serve or enjoy immediately. Done!

 
 

I also made this little reel / tiktok video:

 
 
 

Did you make this recipe?

leave a comment or tag me on Instagram @choartemi

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