Every year when my family would get together for “Break the Fast” following Yom Kippur, a family friend, Charles, would always bring a pistachio cake. This cake became part of the tradition. Much like a Thanksgiving meal in that you know the menu before you get there, for breaking the fast my family always has the same foods: bagels, lox, cream cheese, assorted fish, blintzes and lots of pastries, including Charles’ pistachio cake. Ethan and I now bring our own vegan cream cheese and Ethan makes his famous Chickpea Tu-No Salad, which everyone loves. A few years ago, Charles moved to Florida and was no longer around for Yom Kippur. I stepped up and took over making the blintzes, both cheese and potato, and 100% vegan. The first time I made them everyone was shocked that they contained no egg or dairy. My father now asks me to make them every year and when I bring them everyone is very happy to see them. This year, I decided to attempt the pistachio cake. I knew that Charles used boxed cake mix and instant pudding mix, but other than I had no idea how he made it. I looked at some of my other recipes and figured out what to do. For an egg replacement I used flax seeds thinking the nuttiness would go really well in the cake as well as providing the binding I needed. I was right. My sister-in-law had been missing this cake for years and when I brought it out her eyes got wide. In fact, everyone had the same reaction, “Is that the pistachio cake?!?” The cake disappeared almost as quickly as it was put out. Everyone said it was better than Charles’. Sorry Charlie! So, while I may not be able to get my family to go 100% vegan, I am able to make part of their meals vegan. And, no one misses the animal products.
This cake is quick and easy thanks to using a boxed yellow cake mix and instant pudding mix, both of which are accidentally vegan. They are only non-vegan when prepared according to the box directions. Next time you need a dessert give this cake a try.
Prep Time: 5 minutes
Cooking Time: 45-50 minutes
Yield: 1 cake
Ingredients:
Cake Batter:
2 TBL ground flax seeds
6 TBL hot water
1 box yellow cake mix
1 box pistachio instant pudding mix
2 TBL oil
1 1/3 cups water
Topping:
¼ cup flour
¼ cup brown sugar
1 tsp cinnamon
1TBL melted vegan butter
¼ cup unsalted pistachios, roughly chopped
Directions:
1. Preheat oven to 375F. Lightly grease a 9×5 loaf pan with nonstick cooking spray.
2. In a small bowl combine the flax seeds and hot water. Mix thoroughly and set aside for 5 minutes.
3. In the bowl of a stand mixer, combine the cake mix, pudding mix, oil, water and flax mixture. Beat 2 minutes at medium speed.
4. Pour half the batter into the prepared loaf pan.
5. In a medium bowl, combine the topping ingredients. Sprinkle 2/3 of the topping over the batter in the pan.
6. Spread remaining batter over the topping and top with remaining topping.
7. Bake 45-50 minutes or until a toothpick comes out clean.
8. Cool in pan on a rack completely before removing from pan.
