Pistachio and Rose Layer Cake Recipe for Special Occasions

For the Cake

• 1 cup Vegan Butter (226g)
• 1¾ cups Granulated Sugar (350g)
• 1½ cups Plant Milk (237ml)
• 2 teaspoons Apple Cider Vinegar
• 2 teaspoons Vanilla Extract (10ml)
• 3 cups All Purpose Flour (375g)
• 1 teaspoon Baking Powder (6g)
• 1 teaspoon Baking Soda (6g)
• ½ teaspoon Salt (3g)
• 1 cup Raw Unsalted Pistachios (125g), finely ground

For the Icing

• ½ recipe Buttercream of your choice
• 1 Tbsp Rose Extract (adjust to taste)

For the Mirror Glaze

• 2 oz Strawberry Couverture (56g) *see notes
• 2 oz Vegan White Chocolate (56g)
• ¼ cup Vegan Sweetened Condensed Milk (50ml)
• ½ cup Granulated Sugar (100g)
• ⅓ cup Corn Syrup
• 7½ Tbsp Water (112ml)
• 1 teaspoon Agar Powder

1. Prepare two 8″ cake pans: grease and line with parchment. Preheat oven to 350°F (175°C).
2. Grind the pistachios in a food processor or chop very finely by hand; set aside.
3. Combine plant milk with apple cider vinegar and vanilla; set aside to curdle slightly.
4. Sift the flour with salt, baking powder and baking soda.
5. Cream the vegan butter and sugar on medium-high speed until light and fluffy, about 3–5 minutes, scraping the bowl as needed.
6. Reduce speed to low and add one-third of the dry ingredients just until combined.
7. Add half of the plant milk mixture and mix until combined.
8. Repeat with another third of the dry ingredients, the remaining plant milk, then the final third of dry ingredients.
9. Fold in the ground pistachios and mix until uniform. Add food coloring if desired.
10. Divide batter between prepared pans. Bake at 350°F for 20 minutes, then reduce oven to 300°F and bake an additional 15 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool cakes in the pans until they are cool to the touch, then invert onto a wire rack to finish cooling.
12. Prepare your chosen buttercream and fold in rose extract at the end, tasting and adjusting to preference.
13. Fill and crumb-coat the cake, then chill until cold while you prepare the mirror glaze.
14. For the mirror glaze: chop both chocolates into small, even pieces and place them in a large bowl.
15. Combine sugar, water, sweetened condensed coconut milk and corn syrup in a saucepan. Heat over medium, stirring often, until the mixture reaches about 150°F, then whisk in the agar powder.
16. Bring the mixture to a rolling boil while whisking, then pour it over the chopped chocolate and whisk until melted and smooth. Add color if desired.
17. Cool the glaze to about 90°F before using.
18. Place the chilled cake on a cooling rack set over parchment-lined sheet pan. Pour the glaze over the cake, allowing excess to drip off.
19. Agar causes the glaze to set quickly, so avoid smoothing with a spatula; let the glaze self-level. Scrape excess glaze from the parchment and store in the refrigerator for up to two weeks; reheat gently to reuse.
20. Decorate as shown in the video or to your own taste.

Read the Notes for Success section above the recipe for key tips.

Storage: This cake can be kept at room temperature for up to 3 days, loosely wrapped to prevent drying. For longer storage, refrigerate for up to 1 week. Individual cake layers freeze well for up to 1 month when wrapped tightly.