Vegan Pistachio and Pomegranate Loaf

Vegan Pistachio and Pomegranate Loaf

Vegan Pistachio and Pomegranate Loaf

This week has been a bit mental. First of all there was Tough Mudder, then Worcester Market and setting up my holiday let. Also, I’ve been working on some amazing new flavours for the stand. I have finally perfected my Gluten Free Cake and added three new flavours of Cupcakes: Eton Mess, Chocolate Truffle and Coffee and Walnut (if you can’t resist, check out where I’ll be over the next few weeks). Therefore, this could be considered a pretty decent excuse why this post is a little late. However, that wouldn’t be the truth. I’m not going to deny it. I got a bit cocky. The reason why this recipe for Vegan Le Gateaux Vert is late is that I thought making a Vegan Genoise Cake would be really easy, so I left it to the last minute. Unfortunately, the three pistachio pancakes I made have proved me wrong. I did try the toppings but they were pretty gross with the spinach food colouring.

So with lots of wasted cake…

I decided to give up and do a throw back to one of the first recipes that I veganised Pistachio and Pomegranate Loaf. Take a look at the recipe and let me know what you think.

Vegan Pistachio and Pomegranate Loaf
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

I have given up on the Vegan Genoise for now. Take a look at one of my favourite recipes. 

Keyword: Vegan Cake
Servings: 8
Pistachio Cake
  • 200 grams Self Raising Flour
  • 200 grams Caster Sugar
  • 46 grams Vegetable Oil
  • 3 tbsp Ground Flaxseed
  • 9 tbsp Water
  • 6 tbsp Soya Milk or any Plant Based Milk
  • 40 grams Pistachio Kernals will need extra for decorating later.
Pomegranate Fondant
  • 250 grams Icing Sugar
  • 3 tbsp Pomegranate Juice.
To Decorate
  • 50 grams Chopped Pistachios
  • 50 grams Pomegranate Arils seeds
Baking the Cake
  1. Grease and Line a loaf tin baking paper. Set the oven to 160°C (fan).

  2. Blitz your pistachios in the blender. Add all the cake ingredients into the mixer and beat for 3-5 minutes until all ingredients are fully incorporated. 

  3. Spoon into the baking tin and bake for 35-45 minutes until well risen and golden brown.

  4. Leave to cool in tin for 10 minutes before turning out onto the stand. 

Making the Fondant
  1. Mix together the icing sugar and Pomegranate Juice

Assembling the Cake
  1. Once the loaf has cooled, pour over the pomegranate fondant and top with the Pomegranate Arils and the Chopped Pistachio Kernals

If you give the recipe a try, let me know how you got on in the comments.

I hope you have a great week and I’ll see you at a market very soon.

Much Love

Lauren x

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