Pistachio Raspberry Sheet Cake (Dairy-Free)
This easy dairy-free pistachio raspberry sheet cake is a light, fluffy and moist cake that deliciously pairs pistachio and raspberry flavors. It's made from scratch, without pudding mix, preservatives or food dyes. In the summer, it's a refreshing cake you can serve cold.
Equipment
- 1 handheld mixer
- 1 Large Mixing Bowl
- 1 Whisk
- 1 pot (for making the raspberry sauce)
- 1 mesh strainer (for straining the sauce to remove the seeds)
- 1 stand mixer (or handheld) (if making your own whipped topping)
Ingredients
Dairy-Free Pistachio Cake
- 3/4 cup salted, roasted shelled pistachios (if you use unsalted instead, add 1/2 tsp salt to recipe)
- 1 1/4 cups granulated sugar
- 2 1/4 cups all-pupose flour
- 2 1/2 tsp baking powder
- 3/4 cup neutral oil (such as avocado oil or canola oil)
- 1 1/2 tsp almond extract (if nut-free or don't have almond extract, you can sub with vanilla extract)
- 3 large eggs
- 1 cup club soda
Seedless Raspberry Sauce
- 12 oz raspberries
- 3 Tbsp granulated sugar
- 1/2 tsp fresh lemon juice (you can use bottled juice if you don't have a fresh lemon)
- 2 Tbsp water
- 1 Tbsp cornstarch
Dairy-Free Whipped Topping (if you want to make your own rather than use store bought)
- 3/4 cup cold, refrigerated canned coconut milk (the solid part only - typically, you can get enough from 1 can; sometimes it takes 2)
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Make and Bake the Cake
- Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray and line the bottoms of each with parchment paper.
- Bowl 1 - In a large mixing bowl (note: everything will eventually be added to this bowl), combine the first 4 ingredients listed above – 3/4 cup of oil, 1 12/ cups of sugar, 1 Tbsp of lemon zest and 1 tsp of vanilla extract.
- Bowl 2 - In a medium-sized bowl, mix your 2 dry ingredients – 2 cups of cake flour and 1 Tbsp of baking powder.
- Bowl 3 - In your measuring cup or a small-medium bowl, mix the 1/3 cup of fresh lemon juice with the cold water.
- Bowl 4 - In a stand mixer bowl (or a medium-large bowl if using an electric hand mixer), beat the 6 egg whites and 1/2 tsp salt to stiff peaks. Stiff peaks = they should appear glossy, smooth and firm and stand on their own without sliding off the whisk. Be careful not to over-mix or they will get grainy and break down.
- Add your ingredients in bowls 2 and 3 to bowl 1 slowly, alternating in about 3 rounds of dry and wet ingredients to your main bowl. Mix well on low-medium speed with an electric hand mixer or whisk.
- Finally, gently fold in the egg whites to your large bowl that now holds all your other ingredients mixed together. You want your egg whites evenly distributed and mixed into the batter, but be careful not to over-mix or mix your eggs whites in aggressively.
- Bake 28-30 minutes at 350 degrees F.
- Let cool for 10 minutes, then gently remove each cake from its pan and carefully place on a cooling rack to finish cooling.
Make the Raspberry Sauce (while cake bakes - or can make ahead)
- Combine 12 oz. of fresh or thawed raspberries (drain liquid after you can thawed) in a medium-sized pot on the stove + 1/2 tsp of lemon juice and 1 Tbsp of water. Using a potato masher, smash the raspberries as you bring the mixture to a boil.
- As soon as it comes to a boil, turn the heat down to medium and whisk constantly for about a minute until the mixture thickens a bit.
- Place a fine mesh wire strainer over a bowl and pour about half of your mixture into the strainer. Use the back of a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Then do again with the second half. NOTE: If you prefer to use the seeds, you can, but this is light fluffy cake and works better with a seedless sauce.
- Pour the strained sauce back into your pan on the stove. Mix 1 Tbsp water and 1 Tsp of cornstarch in a small bowl or mug and combine with a whisk or a fork to make a "slurry." Then add it to the pan. On medium heat, whisk the slurry in and continue whisking until the raspberry sauce thickens to the point where it sticks to the back of a spoon. If it's too thick, add a bit of water. If it's still too thin, whisk constantly on medium-high heat until some of the liquid evaporates, creating a thicker sauce. Let it cool.
Finish the Cake
- When both the cake and the raspberry sauce have cooled, spread the sauce on top of the cake. It will be a thin layer that will pack a lot of taste.
- Next, add a layer of your whipped topping of choice.
- (Optional) Top with crushed pistachios and fresh raspberries – as much or as little as you prefer or have on hand.
- You can serve it immediately, but it's best after refrigerated for an hour or more.
Homemade Whipped Topping (if you want to make your own)
- While you're making the cake and sauce, place your mixing bowl in the refrigerator and beaters in the freezer. COLD is important.
- Open your already chilled can of full fat coconut milk and scoop out at least 3/4 cup of the cold, solid part, trying not to get any of the liquid. If the can has 1 cup of this, use it. If it has less (sometimes happens) you'll have to open up a second can, unfortunately.
- Place everything in your cold mixing bowl and beat on high until whipped and fluffy. Use it to top your cold pie (once it's ready to serve or eat). You can store the topping in the refrigerator if your cake isn't ready yet.
Notes
NOTE: the nutrition information includes the cake, sauce and homemade whipped topping.
© Kitchen Gone Rogue. www.kitchengonerogue.com
Nutrition
Calories: 249kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 25mgSodium: 67mgPotassium: 117mgFiber: 2gSugar: 17gVitamin A: 60IUVitamin C: 5mgCalcium: 47mgIron: 1mg
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