This Vegan Pistachio Olive Oil Cake is prepared with good quality olive oil and pistachio nuts. It is moist, rich and nutty – perfect as it is or warm with ice cream.
This cake was perfectly sweet, nutty, and rich, and the addition of the edible flowers really brought out the orange! I followed @jcookingodyssey ’s delicious recipe for vegan pistachio olive oil cake and my whole family loved it! I added my own twist with the edible flowers 🌺 because I didn’t have enough pistachios for topping the cake 🙊 I also didn’t turn the cake upside down because it was easier for me to transport it in the pan it baked in, and it still tasted great! Annasvegannonsense
When life gives you lemons, you make lemonade and when life gives you olive oil… you make olive oil cake.
I first tried pistachio olive oil cake at a restaurant because I absolutely love anything pistachio and anything cake. I was sold from the first bite so I dragged my Mum back to the same restaurant so that she could try it too!
We thought about making an eggless version at home and played about with the recipe. In the end, we settled on a completely vegan and dairy-free cake as it ended up being so much lighter with a delicate crumb, just like this Vegan Mango and Coconut Loaf Cake .
I made this cake for my brother’s birthday and it went down a treat! A generous amount of pistachios, good quality olive oil and polenta make this cake extra special.
It turned out just how we wanted. Just don’t limit yourselves to serve this nutty cake only for birthdays, mother’s day or father’s day, I think it would be perfect for an afternoon tea or morning coffee as well.
Pistachios in desserts are just something otherworldly! They’re fabulous in this pistachio halwa and saffron pistachio shortbread .
For olive oil cake, you’ll need mild or light extra virgin olive oil, but if you don’t mind strong overpowering flavours in the cake then you can use the stronger flavoured olive oil, which I used.
Use instant fine polenta and gluten-free plain flour that is easily available in the market.
No, you’ll need normal raw pistachio for this recipe, with or without skin doesn’t matter.
Usually, this cake is served as it is, but you could try a lemon icing sugar glaze once the cake is cooled.
My forte is definitely cooking more than baking but I truly blieve this cake is straight forward to make. You do not need advanced baking skills to bake this cake – just add dry ingredients into wet, mix it and bake.
Ingredients in vegan pistachio olive oil cake
Because the main ingredients of this cake are pistachio, olive oil, we will start with them.
If you are trying this cake for first time, try to use light or extra light extra virgin olive oil. The flavour is less intense.
You will need fine polenta aka maize flour too, and in India, you can use makki ka atta.
Use unsalted and unroasted pistachios as the salted variety will be far too salty. So, now we have all the main three ingredients out of the way, let’s talk about how to make this cake vegan.
I have used flax eggs – the flax egg is the perfect natural vegan egg replacer. It’s inexpensive and works great in any baking recipes. To make flax egg at home, you will just need flax seeds, grind it in a coffee blender and use 1 tbsp + 3 tbsp water when recipes require 1 egg. Leave the mix for at least 15 minutes and then add in your wet ingredients.
Next on the list is milk, and we used rice milk but you can use almond, hazelnut, soy or oat milk. All that’s left is sugar, plain flour (all purpose flour), orange or lemon zest and good quality baking powder.
Serving suggestions for vegan olive oil cake
This cake tastes so delicious on its own even when it is cold, but you can serve it warm with ice cream, sorbet or any poached fruit such as apricot, strawberries or rhubarb.
I loved it with espresso or this coconut milk coffee .
Other vegan or eggless baking recipes
Eggless chocolate orange cake
Ras Malai Cake Eggless
Vegan peanut butter oatmeal chocolate chip cookies
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Vegan Pistachio Olive Oil Cake
Ingredients
- 200 gram unsalted pistachio
- 200 millilitres extra virgin olive oil
- 125 gram fine polenta
- 75 gram plain flour
- 1 teaspoon baking powder
- 3 tablespoon flax seeds 3 tbsp flax seed powder + 9 tbsp water mix and leave it for 15 minutes
- 200 gram caster sugar
- 1 tablespoon orange or lemon zest
- 60 millilitres vegan milk 60-80ml
Topping
- 2 tablespoon sugar
- 30 millilitres orange juice
- slivered pistachio
- pinch salt
Instructions
- First mix flax seeds powder and water and leave it aside for 15 minutes to make flax egg.
- Preheat the oven to gas mark 4, 180C or 350F.
- Grease a 20cm/7″ cake tin with extra virgin olive oil.
- Add pistachio nuts into food processor and grind till you get finely crushed pistachio.
- In one bowl, mix the crushed pistachio, polenta, plain flour, baking powder, lemon zest, and salt.
- In another bowl, mix olive oil, caster sugar and flax eggs and 60ml milk.
- Then add dry ingredients and mix gently, if you need to, then add more milk.
- Pour the cake mixture into the greased cake tin and bake for 40-45 minutes or until the skewer inserted comes out clean.
- Remove the cake from the oven and leave it to cool on a wire cake.
Topping
- In a bowl, mix sugar and orange juice, and heat in the M/W until the sugar dissolves.
- Pour it over the cake, then garnish the cake with pistachio slivers or crushed pistachios.
- Serve with ice cream, sorbet or poached fruit.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vegan Pistachio Olive Oil Cake
Ingredients
- 200 gram unsalted pistachio
- 200 millilitres extra virgin olive oil
- 125 gram fine polenta
- 75 gram plain flour
- 1 teaspoon baking powder
- 3 tablespoon flax seeds 3 tbsp flax seed powder + 9 tbsp water mix and leave it for 15 minutes
- 200 gram caster sugar
- 1 tablespoon orange or lemon zest
- 60 millilitres vegan milk 60-80ml
Topping
- 2 tablespoon sugar
- 30 millilitres orange juice
- slivered pistachio
- pinch salt
Instructions
- First mix flax seeds powder and water and leave it aside for 15 minutes to make flax egg.
- Preheat the oven to gas mark 4, 180C or 350F.
- Grease a 20cm/7″ cake tin with extra virgin olive oil.
- Add pistachio nuts into food processor and grind till you get finely crushed pistachio.
- In one bowl, mix the crushed pistachio, polenta, plain flour, baking powder, lemon zest, and salt.
- In another bowl, mix olive oil, caster sugar and flax eggs and 60ml milk.
- Then add dry ingredients and mix gently, if you need to, then add more milk.
- Pour the cake mixture into the greased cake tin and bake for 40-45 minutes or until the skewer inserted comes out clean.
- Remove the cake from the oven and leave it to cool on a wire cake.
Topping
- In a bowl, mix sugar and orange juice, and heat in the M/W until the sugar dissolves.
- Pour it over the cake, then garnish the cake with pistachio slivers or crushed pistachios.
- Serve with ice cream, sorbet or poached fruit.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These absolutely sumptuous Farali Rajgiro Magas or Farali Magas (Gluten-free amaranth fudge) are a quick and easy sweet recipe that can be enjoyed during fasting seasons such as Navratri, Shravan month, Mahashivratri or Janamasthmi. These creamy, firm yet melt in your mouth magas (fudge) is also gluten-free, so not only eaten by those who observe fast but who follow the gluten-free diet too.
I absolutely love magas and thought of experimenting with flours to make farali magas, as I had in the larder some leftover amaranth and water chestnut flour with best before date was almost gone, I really wanted to use the flour up, and oh boy, the result was splendid.
What can I say about this experiment, I am so glad I took that risk by wasting time and money. Farali magas actually tasted as delicious as it looks. With the results, I got so happy that quickly I adorned these beauties with almond and pistachio slivers and edible dried rose petals, the contrast of garnishing, and the taste and texture of the magas turned out darn delicious, delectable and simply satisfying that I had to put them in the frame.
Now that I am singing and praising about this achievement, I am sure you are curious about how I made it.
What is Farali Rajgiro Magas?
Farali Rajgiro Magas ( Gluten gree Amaranth Fudge) is a sweet dish that is enjoyed during the fasting period. It is made with only four ingredients. Magas or Magaz is an authentic Gujarati, gluten-free sweet dish that is mainly made during Diwali and prepared with coarse chickpea flour, ghee and sugar and topped with nuts. So, this farali rajgiro magas is a variation of the authentic Magas recipe.
Ingredients For Farali Rajgiro Magas?
Farali Rajgiro Magas is prepared with amaranth flour also known as Rajgiro or Rajgaro, and is commonly used in fasting recipes such as Rajgiro Halwa Siro , Buff Vada or Farali Lauki Muthia. I have also added water chestnut flour ( Singoda No lot ) so the magas sets properly and lends smooth and silky texture. Now that the main ingredients are out of the way you’ll need only ghee and powdered sugar (not icing sugar), cardamom powder and some sliced nuts and dried rose petals for decorations, which is optional. To prepare magas, powdered sugar is essential, as in this recipe sugar is added in the end, and you want sugar to be dissolved just in the hot magas mixture.
How To Make Farali Rajgiro Magas?
For Farali Rajgiro Magas recipe, you don’t need any preparation. It is an easy and straightforward recipe that can be done in no time, just that it takes little longer to set so I would advise you to make on a previous day. First heat ghee in a heavy bottom pan, or non-stick pan, add amaranth and water chestnut flour and roast it on a very low heat. For the quantity of my recipe, it will not take more than 8-10 minutes. Once it roasts into brown colour but not burnt, turn off the heat, then add powdered sugar and cardamom. Mix well, do not worry at this stage as the mixture will go runny. Pour the runny mixture into the greased tray or thali. Leave it aside in a cool environment (Not refrigerator) for at least 6-7 hours. Halfway through sprinkle nuts slivers. Once it set, you’ll see a very thin film on it, that’s the set ghee. cut magas into the desired shape and garnish the magas with rose petals.
For How Long Farali Rajgiro Magas Will Stay Fresh?
Without any worry, this magas will stay fresh up to 4 days at room temperature.
How To Serve Farali Rajgiro Magas?
Farali rajgiro Magas is perfect on its own, you can have it after a spicy Indian meal. farali meal or even serve as a prasad and a gift for those who are on a gluten-free diet.
Farali Rajgiro Magas
ingredients
- 3/4 bowl Rajgira flour (amaranth flour)
- 1 bowl Singoda flour (water chestnut flour)
- 3/4 bowl desi ghee
- 1/2 bowl powdered sugar
- 2-3 tbsp. almond and pistachio slivers
- Dried rose petals ( optional )
instructions
NOTES:
Use the same bowl for all the measurements. ( I used very small Katori )
