Nirvana Cakery

Wholesome Seasonal Plant Based Recipes

  • Home
  • About
  • Plant-based Cakes Guide
  • Recipe Index
    • Cakes, Cupcakes and Muffins
    • Cookies and Crackers
    • Breakfast
    • Lunch and Dinner
    • Dessert
    • Drinks
  • Ebook
  • Contact

Strawberry Pistachio Layer Cake (gluten-free & vegan)

May 28, 2017 By Hana 6 Comments

Strawberry Pistachio Layer Cake (gluten-free & vegan)Special thank you to Daniel Wellington for sponsoring this post.

Today I have a gorgeous Strawberry Pistachio Layer Cake recipe that I’ve made for a collaboration with Daniel Wellington and their brand new vegan friendly watch collection Classic Petite.

It’s the perfect gluten-free vegan summer cake with beautiful moist sponge, strawberry chia jam and coconut yoghurt frosting.

Strawberry Pistachio Layer Cake (gluten-free & vegan)Strawberry Pistachio Layer Cake (gluten-free & vegan)

This recipe is a variation of my Raspberry Matcha Celebration Cake, but this time I’m not using an oat flour in the mix that some of you are intolerant to and so I hope you will find this recipe useful.

I had a frosting failure when assembling the cake, my coconut milk didn’t get solid for some reason and so I only used coconut yoghurt which worked out great for my frosting effect after all, although it didn’t look like it at first! Because raw strawberry chia jam and coconut yoghurt are both fairly runny, they will come out through the sides of the layers. I’ve used this to create the frosting effect, which I think looks quite different and effective. Failure into success :)

If you don’t fancy using strawberry chia jam, just use coconut yoghurt and freshly sliced strawberries between the layers and spread some coconut yoghurt around the top and the sides of the cake. You could also make the frosting that I used for the Raspberry Matcha Celebration Cake which I originally planned to use. My decoration is very simple and I’ve used one large open pink peony, but you could also top the cake with strawberries, chopped pistachios and fresh edible flowers.

Daniel Wellington is offering my readers 15% off until 15th of June with code NIRVANACAKERY15.

Much Love Hxx

Strawberry Pistachio Layer Cake (gluten-free & vegan)Strawberry Pistachio Layer Cake (gluten-free & vegan)

Strawberry Pistachio Layer Cake (gluten-free & vegan)
 
Print
Author: Hana, Nirvana Cakery
Serves: 6" three layer cake
Ingredients
  • 50g ground almonds (1/2 cup)
  • 50g ground pistachios (1/2 cup)
  • 70g brown rice flour (1/2 cup)
  • 35g buckwheat flour (1/4 cup)
  • 30g arrowroot (1/4 cup)
  • 100g coconut sugar (3/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • pinch of sea salt
  • ½ lemon, zest
  • 2tbsp ground flaxseed+6tbsp water
  • 80ml olive oil (1/3 cup)
  • 150ml almond milk (1/2 cup+2tbsp)
  • 1tbsp apple cider vinegar
  • 1tsp vanilla

  • Strawberry chia jam:
  • 150g strawberries (1 cup, sliced)
  • 1tsp lemon juice
  • ½tbsp maple syrup
  • 1½tbsp chia seeds

  • Frosting:
  • 350g coconut yoghurt (1½cup)

  • Topping:
  • strawberries
  • chopped pistachios
  • fresh flowers
Instructions
  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Grease and line 6" round cake baking tin.
  4. In a large bowl whisk together ground almonds, ground pistachios, brown rice flour, buckwheat flour, arrowroot, sugar, baking powder, bicarbonate of soda and sea salt. Whisk in lemon zest and set aside.
  5. In a small bowl whisk together flax eggs, olive oil, almond milk, apple cider vinegar and vanilla.
  6. Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.
  7. Spoon the mixture into the cake tin and level out the surface.
  8. Bake for about 45 minutes or until a cocktail stick comes out with just few crumbs left on.
  9. Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.
  10. To make the strawberry chia jam place strawberries, lemon juice and maple syrup into a blender and blend until smooth. Place into a glass jar, stir in chia seeds and place into a fridge to set.
  11. Once the cake is completely cool, very carefully slice into three layers. I use a cake cutter. Be careful as gluten-free vegan cakes are more fragile. It's best to use something flat to transfer the individual layers.
  12. Whisk the coconut yoghurt.
  13. Place the bottom layer onto a cake stand, spread half strawberry chia jam on top and top with generous layer of coconut yoghurt. Repeat with the second layer. Place the last layer on top.
  14. Using spatula frost the top of the cake. Once the strawberry jam and yoghurt run out the sides, use a spatula to smooth it around the sides. Add more coconut yoghurt where needed.
  15. Just before serving decorate the cake with some fresh flowers or strawberries and chopped pistachios.
  16. Enjoy!
  17. Will keep in fridge for up to 3 days.
Notes
If you like to use coconut oil instead of olive oil, make sure the almond milk is at room temperature before whisking.
You can replace the buckwheat flour with 50g oat flour (1/2 cup).
I've used one 6" cake tin, but if you like you can use two and make a two layer cake or use three tins to save yourself cutting the cake. Adjust the baking time accordingly.
3.5.3226

 

Strawberry Pistachio Layer Cake (gluten-free & vegan)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Gluten free, Vegan

« Nettle Vegan Cheesecake (grain-free)
Sachertorte (gluten-free & vegan) »

Comments

  1. Teresa says

    May 28, 2017 at 5:05 pm

    Wow! This looks beautiful, Hana! I will definitely try this myself now that I’m feeling more confident with gluten free baking. The strawberry chia jam sounds delicious! X

    Reply
    • Hana says

      May 28, 2017 at 9:16 pm

      Thank you so much Teresa! That’s wonderful, I’m really looking forward to hear how you liked it. xx

      Reply
  2. Olivia says

    May 28, 2017 at 5:35 pm

    Looks amazing! Is there an alternative for the brown rice flour?

    Reply
    • Hana says

      May 28, 2017 at 9:23 pm

      Thank you so much Olivia! Yes, you could just use buckwheat flour instead. If you can tolerate oats, use 70g (1/2 cup) buckwheat flour and 50g oat flour (1/2 cup).

      Reply
  3. Kate | My Little Larder says

    May 29, 2017 at 2:41 am

    What an absolutely stunning cake! I love how you decorate your cooking with flowers and this is no exception. The big pink flower just makes the whole cake look so beautiful.

    Reply
    • Hana says

      May 29, 2017 at 11:12 am

      Thank you so much Kate for this lovely comment! I agree, the flowers add such special touch and transform any cake into something even more special & beautiful :)

      Reply

Leave a Reply Cancel reply

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

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

Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

Subscribe to Nirvana Cakery

Plant-based Cakes Guide

nirvanacakery

🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
.
.
.
.
.
#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
.
.
.
.
.
#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
.
.
.
.
.
#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
.
Sending much Love & Magick Hxx 💫
.
.
.
.
.
#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
.
.
.
.
.
#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
.
.
.
.
.
#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
Follow on Instagram

Subscribe

Copyright © 2020 Nirvana Cakery · Built on Genesis + Foodie by Lix Hewett

Privacy Policy.