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1 Bowl Vegan Pistachio Sheet Cake













Hello & Happy Wednesday!






On the weekends I love to do a dessert concept, and right now I’m all about the sheet cake! Gone are the days where you have to get fancy with icing and layer cakes. You can easily create an effortless sheet cake with half the time + effort and have get an amazing cake, so I’m hooked! With it being National Pistachio Day, I knew I had to share one of my all time favorite sheet cake creations, the Pistachio Cake!


Believe it or not there are not a ton of recipes for this concept. The majority are made with boxed pudding and or food coloring. However, I knew you could make a fab pistachio cake without all of that, and the new vegan Pistachio Sheet Cake was born! ..






What’s great about this cake, is everything! It’s quick, easy, affordable, requires no eggs, no milk, minimal oil, features spinach, no food coloring, it’s buttery soft, perfect for any season, requires one bowl, has a gorgeous hue, is packed with pistachios and is just so good!



If you’re all about everything pistachio or just effortless vegan desserts, you have to try this new vegan Pistachio Sheet Cake!! 











Why this recipe is great





Minimal ingredients

Features spinach

Gorgeous color 

Smells like heaven





























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Vegan Pistachio Sheet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Eat Drink Shrink
  • Total Time: 40 minutes
  • Yield: 4-8 slices 1x






  1. Preheat oven to 350 degrees.
  2. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
  3. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
  4. In a blender combine the spinach and water. Remove whatever is in excess of one cup.
  5. Pour spinach water over the entire thing and mix until smooth. Fold in the chopped pistachios.
  6. Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back.
  7. In the bowl of a standing mixer combine icing, extract and natural green food dye or matcha. Blend until smooth and you achieve a consistent color. Ice the cooled cake and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • Serving Size: 1






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  1. Is the spinach just for color or is there a flavor or texture…? I realize green = pistachio in ice cream, but otherwise. .?

    1. The spinach was added as most recipes typically call for food coloring and or pistachio pudding packets. Since both of those are a big NO for vegan recipes I chose spinach! It doesn’t alter the texture or flavor, but adds color and nutrients!

      1. Hi ! If i want to make this cake as layer cake should I double or triple the recipe?

        1. I would just double the recipe to make 2 layers. If you click the button for the 2x it should modify the amounts for you.

    2. Also if I want to replace the sugar with erythritol, how much should I add? Any idea?

      Thank you!

      1. I would just look at the equivalents of erythritol to sugar. I don’t bake with a lot of sugar alternatives so I’m not sure as to what you would use and what the final result would be.

    3. Hi, made this cake for my vegan friends, I’m not vegan, and added a few things to it. They said it was the best they ever had, and I honestly couldn’t stay away from it myself. I added a bit of rum extract to the mix. I got creamcheese flavor icing and added unsweetened cocoa and also rum extract but less then in the mix. It came out fantastic!!!

  2. I made this cake yesterday, and it tasted amazing. I will be making it many more times. Thank you so much for this recipe!

    1. Awe, yay! I really fell in love with the concept and it still remains to be one of my faves after nearly 300 recipes!

    2. Hi, made this cake for my vegan friends, I’m not vegan, and added a few things to it. They said it was the best they ever had, and I honestly couldn’t stay away from it myself. I added a bit of rum extract to the mix. I got creamcheese flavor icing and added unsweetened cocoa and also rum extract but less then in the mix. It came out fantastic!!!

  3. Constance says:

    This cake looks amazing! I’m going to try tomorrow but was wondering if I could use a plant milk instead of water? Have you ever tried that?

    1. Hi Constance! You absolutely can use almond milk instead of water.The idea is just to convey you can skip it and use water if needed.

  4. Can this be made gluten free and how would I modify that?

  5. I’m sure you can’t mention brand names, but by “ready-made” frosting, did you mean just use one of the shelf-stable ones like Duncan Hines, etc? Yours looks so fluffy as if from scratch!

    1. I used a vegan ready made icing. I don’t believe DH is vegan.

    2. If you click on the phrase ready-made frosting it will bring you to the brand that she’s talking about and how to order it

  6. Are there nutritional facts available?

    1. Hi Melissa, I don’t feature them anymore as I’ve found the values to be incorrect at times.

  7. Stacey K Polak says:

    I am sure these are raw pistachios, but just to confirm ….. raw pistachios, not dry roasted unsalted? Thanks

  8. Hi. This looks amazing and I would love to try it but must check the nutritional values. I can’t seem to access this. Can you help? Thank you. Love your site.

    1. Hi Shar! We don’t currently feature nutrition values with recipes as results always vary leading to inaccuracies.

  9. This looks incredible. Would Apple Cider Vinegar or Lemon Juice be an acceptable replacement for the white vinegar?

    1. Hi Jo! I believe those could also work. Vinegar is just stronger than lemon juice, so perhaps apple cider vinegar would be better?

      1. Hi, can avocado oil be substituted with any other oil?

      2. Aunt Patty says:

        This is an amazing recipe. I made it with my 10 yr old nephew who loves pistachios. We had fun shelling them together. We used EVOO because I didn’t have avocado oil. And his Mom is allergic to vinegar, so we used fresh lemon juice and it turned out FANTASTIC. He was so pleased with the results!! And the whole family was amazed that we made this with nothing artificial. I am making this again for another gathering. I’ve never found a recipe that used spinach the way you do! Thanks SO much.

        1. Gabrielle says:

          Thanks for the feedback! It’s one of my favorite recipes. I love that spinach not only lends nutrients, but a gorgeous color!

  10. Can you use almond flour instead???? Also what can you use instead of sugar

    1. Hi Debbie, I’ve never tried with almond flour or substituted the sugar. You’re welcome to try though!

  11. Any suggestions to swap for a gluten free flour?

    1. Hi Mic! I’ve always heard that Bob’s Red Mill provides good results.

  12. Can this cake be made ahead of time and kept frozen until use?

    1. You can absolutely try! I would just make sure the cake is wrapped well and that you allow it to thaw out completely before icing etc.

  13. Super fast and delicious. I subbed applesauce for the oil, omitted frosting. It’s plenty sweet enough. I’ll top with powdered sugar for company.

  14. I just made this cake and it is fantastic! Thank you!
    I made icing with 250g icing sugar, 90g vegan butter, 1tsp apple cider vinegar, 2tsp almond extract and half lemon juice- just in case somebody wants a good icing recipe 😉

  15. Why so precise about 3 holes in dry mix? Is it extract inc1 hole and vinegar in another and oil in the 3rd? And should tgst be done right before mixing or should it sit for a bit?

  16. I want to thank you for this recipe. It is really amazing! my guests were impressed and the cake is so moist! You cant even tell it is vegan. I am making all your recipes!

    1. Gabrielle says:

      Hi Gaby, thanks for the feedback! I loved this recipe and look forward to you trying more.

  17. So do you use any cake flour for this cake recipe

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