Lemon Pistachio Cake

This vegan cake offers a tasty combination of savory pistachios, lemon and coconut flavors, and the sweetness of dates. Recipe by Marrit Vos, marritvos.

05/03/2026

Ingredients

Ingredients for 4 portions

7 small or 6 large lemons

1 cup cashew nuts, soaked in hot water for at least half an hour or overnight

200 g coconut cream

0,3 TL turmeric

0,5 cups agave syrup

0,5 cups buckwheat (soaked overnight or cooked until soft)

1 cup dates (soaked in hot water for half an hour)

1 cup pistachios (alternative: nuts of choice or sunflower seeds)

3 tablespoon ground flaxseed

a pinch of salt

Preparation

Warm the coconut cream: Option 1 - From the plastic container: place the entire container in a bowl of hot water so the coconut cream softens. Option 2 - From the jar: pour the contents into a small saucepan and warm over low heat until soft. Be careful not to burn the cream.

Wash the lemons, zest them, and squeeze out the juice.

Grind the pistachios with the soaked dates, buckwheat, flaxseed, and salt in a blender or food processor into a firm dough. Press this mixture into a tart crust on the bottom of the cake pan.

Wash out the food processor to then make the lemon filling: blend the lemon juice and zest, the cashew nuts, the coconut cream, and the agave syrup on high until smooth.

Gradually add some turmeric to give the paste a touch of yellow.

Taste and add a little more sweetness if desired.

Fill the cake pan with the mixture. Smooth the top and let the cake set in the refrigerator for about 3 hours.