Pistachio & Blackberry Olive Oil Cake

A luscious dairy-free pistachio olive oil cake filled with sweet blackberry preserves and a fluffy, salted blackberry thyme buttercream.

By @wellmadebykiley

Original recipe source

Cook time: 90 minutes

Servings: 8

Ingredients

• 0 vegan butter for greasing
• 0 flour for dusting
• 1.2 cups organic oat milk from @califiafarms
• 1 tbsp apple cider vinegar
• 0.8 cups shelled pistachios
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2.5 tsp baking powder
• 0.5 tsp salt
• 0.5 cup olive oil
• 1 tbsp vanilla extract
• 1 tsp almond extract
• 0 natural green food dye optional
• 1.5 cups salted vegan butter room temperature
• 0.33 cup blackberry preserves
• 3 cups powdered sugar
• 1.5 tsp vanilla extract
• 1 tsp salt
• 0.5 tsp dried thyme
• 0 blackberry preserves for filling
• 0 buttercream for piping
• 0 fresh blackberries for garnish
• 0 chopped pistachios for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 6” or 7” cake pans with vegan butter and dust with flour. Line the bottoms with parchment paper rounds.
2. In a bowl, whisk together 1 1/5 cups of @califiafarms Organic Oatmilk and 1 tbsp apple cider vinegar. Let the mixture sit for 5 minutes to curdle.
3. In a food processor, add 4/5 cup shelled pistachios and 1 cup granulated sugar. Blend until the pistachios are finely ground.
4. In a separate bowl, whisk together the ground pistachio-sugar mixture, 2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.
5. In a large bowl, whisk the oat milk mixture with 1/2 cup olive oil, 1 tbsp vanilla extract, and 1 tsp almond extract. Optionally, add natural green food dye.
6. Combine wet and dry mixtures, folding gently to mix. Divide the batter evenly (~425g each) into the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes until a toothpick inserted into the center comes out clean.
8. Remove cakes from oven and let them cool completely in the pans to retain moisture.
9. To make the buttercream, beat 1 1/2 cups salted vegan butter with 1/3 cup blackberry preserves until smooth. Gradually add 3 cups powdered sugar, then beat in 1 1/2 tsp vanilla extract, 1 tsp salt, and 1/2 tsp dried thyme until light and fluffy.
10. Slice the top of one cooled cake layer to level it, leaving the other layer domed. Place the leveled layer on a cake stand.
11. Pipe a ring of buttercream around the edge and spread a spoonful of blackberry preserves in the center of the leveled cake layer.
12. Place the domed cake layer on top and pipe buttercream on top. Add a spoonful of blackberry preserves in the middle, then garnish with fresh blackberries and chopped pistachios.