Vegan Pistachio Bread

Posted by in Cakes, Cooking, Easter, Sweets | 13 comments














Hello & Happy Tuesday!!!





I literally made this recipe less than 48hrs ago, but I had to jump the gun and share it with you.. like now



Because it’s just THAT GOOD



First and foremost I’m not a huge pistachio person. I rarely eat them by themselves, and was never a pistachio ice cream person… 







but I love almond extract, and I feel like at some point in my life, although I can’t remember exactly when lol, I swear I had a pistachio pudding cake or something and the craving t hit me like a ton of bricks and I just had to make it.. 




Except this time with simple ingredients, sans pudding packets and or food coloring, 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 Cake. 


Total game changer. (girl scouts promise)









Why this recipe rocks: 





Minimal ingredients


Great presence

Smells like heaven


Minimal sugar




































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
  6. 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!
Cuisine: Bread | Recipe Type: Dessert Bread




like112121121 Untitled61121









Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

Recent Recipes


  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!
  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.

Leave a Comment

Your email address will not be published.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