Recipe: Lemon and Pistachio Cake

Back to overview

Recipes & more Lemons

This vegan cake features a delicious combination of savoury pistachios, lemon and coconut flavours and the sweetness of dates. Recipe by Marrit Vos, marritvos.

Lemon pistachio cake


  • 7 small or 6 large lemons
  • 1 cup cashews, soaked in hot water for at least half an hour or overnight
  • 200 g coconut cream
  • 0.3 tbsp 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 your choice or sunflower seeds)
  • 3 tbsp ground flaxseed
  • pinch of salt


  1. Heat the coconut cream:
    Option 1: from plastic packaging: Place the entire package in a bowl filled with hot water until the coconut cream is soft.
    Option 2: from a jar: Transfer the contents to a small pot and heat on low until soft. Take care not to burn the cream.
  2. Wash, zest and juice the lemons.
  3. Using a blender or food processor grind the pistachios together with the soaked dates, buckwheat, flaxseed and salt until a stiff dough forms. Press the mixture into a cake tin to form the crust.
  4. Wash the food processor and use it to make the lemon filling: Process the lemon juice, lemon zest, cashews, coconut cream and agave syrup on high speed until it forms a smooth mixture.
  5. Gradually add the turmeric to give the mixture a yellow tinge.
  6. Give it a taste and sweeten it to your liking.
  7. Add the filling to the cake tin. Smooth out the surface and allow to set in the refrigerator for about 3 hours.
Lemon pistachio cake
© gebana 2024. All rights reserved.
All prices incl. VAT plus shipping costs and, if applicable, cash on delivery charges, unless otherwise stated.