Pistachio & Blackberry Olive Oil Cake

A dairy-free pistachio and blackberry olive oil cake made with oatmilk, featuring a blackberry thyme buttercream.

By @wellmadebykiley

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 1 as needed butter
• 1 as needed flour
• 2 rounds parchment paper
• 1.2 cups oatmilk
• 1 tablespoon apple cider vinegar
• 0.8 cup shelled pistachios
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup olive oil
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1 optional natural green food dye
• 1.5 cups salted vegan butter
• 0.33 cup blackberry preserves
• 3 cups powdered sugar
• 1.5 teaspoons vanilla extract
• 1 teaspoon salt
• 0.5 teaspoon dried thyme
• 1 as needed blackberry preserves
• 1 as needed fresh blackberries
• 1 as needed chopped pistachios

Instructions

1. Preheat oven to 350°F (175°C). Grease two 6-inch or 7-inch cake pans with butter and dust with flour. Line the bottoms with parchment paper rounds.
2. In a bowl, whisk together the oatmilk and apple cider vinegar; let rest for 5 minutes.
3. Add pistachios and sugar to a food processor; blend until finely ground.
4. In a bowl, whisk together the pistachio/sugar mixture, flour, baking powder, and salt.
5. In a separate large bowl, whisk together the oatmilk/ACV mixture, olive oil, vanilla extract, and almond extract. Optionally, add some natural green food dye to enhance color.
6. Add dry ingredients to wet ingredients; fold to combine.
7. Divide batter evenly among the prepared cake pans, approximately 425g each.
8. Bake at 350°F (175°C) for 25-30 minutes. Remove from oven and cool completely in the pans.
9. In a stand mixer fitted with the paddle attachment, beat the salted vegan butter with blackberry preserves until smooth.
10. Gradually add powdered sugar until fully combined. Beat in vanilla, salt, and thyme. Increase speed to medium and beat for 4-5 minutes until light and fluffy.
11. Slice the top of one cake layer to even it out, leaving the other with a domed top. Place the evened cake layer on a cake stand. Pipe buttercream in the middle and around the edges. Add a spoonful of blackberry preserves to the middle.
12. Add the second layer; pipe buttercream on top. Add a spoonful of blackberry preserves in the middle and garnish with fresh blackberries and chopped pistachios.