Raspberry Pistachio cake

This lush luxurious but very easy loaf is perfect for any occasion! Let’s celebrate life without exploiting anyone, shall we 🫶

All you need is (love)
- 300 gr flour (i used spelt, but (whole grain) wheat will do just as lovely
- 16 gr baking powder
- Pinch of salt
- 1 can soy yoghurt (500gr) you can use unsweetened or vanilla
- Optional: 30-75 gr of any kind of sugar - this makes it nice and sweet, or leave it out to top it for example with a nice VEGAN creamcheese.
- Zest of 1 lemon
- 30 gr olive oil
- 20 gr balsamic vinegar (preferably raspberry)
- 150 gr raspberries
- 100 gr pistachios, roasted.

Add flour, baking powder, salt and sugar if you’re using that to a bowl. Whisk it with a fork until mixed. Then add the yoghurt, zest oil & vinegar. Mix again, roughly.
Fold in the raspberries, you can smash them a little. Then add the pistachios. Mix roughly and add to your baking tray!

30-35minutes on 190 degrees celcius

There’s your perfect fluffy vegan loaf!

Want a glaze? Understandable! Mix powdered sugar with a little lemon juice and water until a glaze forms, and then pour it over the cake. Add some zest on top for fancy shenanigans

luxurious, fluffy and easy vegan cake