Vegan Pistachio Bread

Posted by in Cakes, Cooking, Easter, Sweets | 16 comments















Hello & Happy Wednesday!!!








I made this recipe while still getting acquainted with cooking full time and finishing grad school. This was honestly one of those recipes I made on a whip while not even working in my own kitchen, out of town, and leaving town within 45mins. It was on my bucket list, and the recipe just came to me and poof..


It became one of my favorite recipes still to this day!



When I thought about producing this concept all the recipes I could find involved premade bake mix, which basically takes away from the process aka, not baking, and pre-made options are not vegan. So I took the reigns and created an option that mirrors classic pistachio cake, but more of a bread style with less sugar, more flavor, infused with rose water, and packed with spinach!








If you’re looking for a recipe that’s on point with everything from appearance to flavor, you have to try this recipe for vegan Pistachio Bread!! 









Why this recipe rocks: 





Minimal ingredients


Great presence

Smells like heaven


Minimal sugar

















































Recipe Tutorial 





Yields 6-8 slices

Vegan Pistachio Bread

25 minPrep Time

30 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted pistachios, shelled (soak to remove salt if salted if needed, roasted preferred)
  • 1 cup spinach leaves (chopped)
  • 1/4 cup unrefined coconut oil (melted)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup Better Body Foods coconut sugar
  • 3/4 cup almond milk
  • 1/2 cup unsweetened almond milk mixed with 1 tbsp apple cider vinegar
  • 1 tsp rose water
  • Topping
  • 1/2 cup crushed pistachios
  • 1 cup powdered sugar
  • 1 tsp almond extract


  1. Preheat oven to 350°F and then grease a loaf tin with coconut oil. Throw pistachios in the oven for 5-7 minutes, rotate in between.
  2. Combine dry ingredients in a medium-size bowl and sift together. Place apple cider vinegar in almond milk and whisk til curdled. Using a food processor or blend, grind the pistachios into a powder. Add the coconut oil, almond and vanilla extract, rose water, and blend for ten seconds. Then add the spinach, coconut sugar, and almond milk to the processor and blend until smooth.
  3. Combine the almond milk with apple cider vinegar, whisk until curdled, then add to the dry ingredients with the spinach mixture.
  4. Gently fold them together. Only mix until just combined, being careful not to over stir. Spread evenly into the pan and bake for 25 to 30 minutes until a toothpick comes out clean. Remove from pan after a few minutes and let cool on a wire rack.
  5. Topping: Combine powdered sugar with almond extract, blend until thick. Add almond milk to acheive desired consistency. Once the cake is completely cooled. Coat with icing and top with crushed pistachios while still wet. Let set at room temperature for 10-15 minutes. Enjoy!


if your pistachios are already roasted and salted, simply rinse them and top after icing! You can also bake them again like I did in the tutorial video, the color will just be darker for the nuts!



1246 cal


86 g


106 g


22 g
Click Here For Full Nutrition, Exchanges, and My Plate Info















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  1. Is the spinach just for color or is there a flavor or texture...? I realize green = pistachio in ice cream, but otherwise. .?
    • The spinach was added as most recipes typically call for food coloring and or pistachio pudding packets. Since both of those are a big NO for vegan recipes I chose spinach! It doesn't alter the texture or flavor, but adds color and nutrients!
      • Gabrielle - why would both food coloring and a pistachio pudding packet be not vegan (and “big NOs” at that)? That’s completely not true. Both are vegan. Many (perhaps most) food colorings are vegan, and the pistashio pudding packet itself is vegan (though the standard recipe for turning it into pudding is not). It’s important to not spread misinformation. (PS I think this recipe needs to be adjusted as the nondairy milk is listed twice in different quantities.)
  2. In attempting this recipe I ended up with a very dry, crumbly dough.. The almond milk that is added to the spinach mixture, is that curdled with the vinegar or just plain 3/4 cup separate from the 1/2 cup that is curdled? This part of the recipe is a bit confusing and prob where I messed it up.. It's in the oven now, we shall see!
    • Hey Stephanie! I added milk to the components that I blended as well as combine almond milk with the apple cider vinegar and actually added that later. If the mixture seems crumbly I would add more almond milk as mine was more of a batter.
    • I went ahead and reduced the cups of flour to only 2 cups in case that was the issue! (just a heads up)
  3. LOVED this cake! I have 2 questions about the recipe. First, is it possible that the quantities for the nuts are reversed between the topping and the batter? A full cup of nuts on top seemed like an awful lot. Second, for the glaze, a tsp of almond extract and a cup of powdered sugar sure didn't result in any kind of glaze. I had to double the extract and add some water to get anything remotely like glaze. Still, it looked and tasted great, I'll make it again.
    • Hi Dana! With icing you typically have to play around with it to achieve the right consistency. I'll add a splash of almond milk versus extract as you don't want to overpower it with flavor. In regards to the portion of pistachios used in the batter versus coating, it is at your discretion as to how much you would like to use. In ALL honesty though, I think you're absolutely correct, thank you so much for bringing it to my attention! Hope your cake turned out fab!
  4. Hi I was just curious if I can leave the rose water out? Cannot find any near me
    • Hi Sandy! Yes, you can absolutely remove the rose water and still get an amazing Pistachio Cake!! I recommend buying some if you ever come across it, super fun to work with!!
  5. Hi! I was so excited to try this for my family for Sunday night dinner and it didn't come out well at all :( no one would eat it! It was very, vert dense and I got reports it smelled/tasted like play-doe or paper mache. I think I followed the instructions exactly... What went wrong? I spent so long shelling those pistachios, I was so bummed!
    • I know the feeling! It was an obstacle to find shelled pistachios! The result of the cake being too dense could perhaps be from using too much flour. How many cups did you use? The recipe calls for two cups, but if I ever find that a batter is too thick I add more almond milk.
  6. Hi Gabrielle, I made this recipe twice and have failed on both attempts. The recipe calls for 1 1/2 cups of flour but I can see from your comment you say 2 cups, can you confirm which is correct? I found the inside was still wet and needed more than 25 minutes but even lowering the temperature (and buying an oven thermometer for the second attempt) and cooking further the outside was still hard and the inside was still wet. Not sure if it's because I used too much spinach which I put 225grams (1 cup) or whether the almond milk and apple cider vinegar did not curdle. Would love to know what I did wrong as the flavour of the cake is great :)
    • Hi Joanna! I modified the recipe since it was first posted as I was getting the impression that it was perhaps too much flour, and creating more of a dense bread. While the outside forms a light crust, the inside should be moist and not wet. You could use less spinach next time as it may be in excess. I used about two handfuls.
  7. I made this cake yesterday, and it tasted amazing. I will be making it many more times. Thank you so much for this recipe!
    • Awe, yay! I really fell in love with the concept and it still remains to be one of my faves after nearly 300 recipes!

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