My Favourite Cake EVER !! (2020πŸ˜‚)

Pistachio Ruffle Cake with Pistachio Swiss Meringue Buttercream
Gluten Free and Vegan

Not every person in the world wants a ‘Traditional Fruit Christmas Cake ‘

its a very British thing to do……..πŸ˜‚πŸ˜‚πŸ˜‚

So here’s a posh alternative and my most favourite cake to date

The cake I could eat everyday if it wasn’t for my expanding waistline 😜😜

A soft pistachio sponge cake , filled with dreamy whipped Ganache Frosting all smothered in silky Pistachio Aqufaba Swiss Meringue Buttercream


For those who follow me regularly you may guess this is a Tessa Huff adapted cake from The Icing on The Cake Book …….My Cake Queen of Choice

If you don’t follow her ….. take a look at her site shes a whizz on flavour and directions are here to a similar cake too……but have a browse.

There’s some fairly heavy adaptions on this cake from the original but if you want that extra special something then you’ve got it with this cake

Don’t be put off by the ruffles…….Tessa Made me do them πŸ˜‚

But it was great to see that ASMB stands up so well to vertical icing !!!!

But it would just look as good with a rustic feel and topped with some figs too

The figs for me take it to ‘that posh feel ‘ πŸ˜‚πŸ˜‚πŸ˜‚

So without further ado …….lets bake a cake !!!

Now that would be a great showstopper wouldn’t it ????

Pistachio Ruffle Cake GF, DF, V

Creamy Velvety Tasting Pistachio Cake with hidden Chocolate Ganache and Vegan Aquafaba Swiss Meringue Pistachio Buttercream

Make in 3 6 in / 15cm pans. I advise making the the Meringue Buttercream the day before and storing in the fridge, whisk straight from fridge on high before use


  • 200 g Gluten free Vegan Chocolate ( I used Plamil )
  • 100 ml Dairy Free Milk ( I use Alpro Soya )
  • ———–
  • 300 g Gluten Free Plain Flour ( If not using own flour blend I recommend Dove Farms Freee or Pillsbury US )
  • 1/2 tsp Xanthan Gum
  • 2 1/2 tsp baking powder
  • 140 g Vegan Butter ( I used Stork block or Earth Butter US )
  • 150 g Pistachio Paste / Butter ( Pure no oils added I used Nutural World Smooth Pistachio Butter )
  • 250 g Caster Sugar
  • 1 1/4 tsp Vanilla Extract
  • 15 g cornflour /cornstarch
  • 4 tsp oil ( I used sunflower oil)
  • 3 g baking powder
  • 3 tbsp water
  • 120 m Dairy Free Milk ( I used Alpro Soya )
  • 60 g Dairy free Plain Yogurt ( I used Alpro Plain Soy )
  • ————
  • 225 g Aquafaba ( Juice out of a tin of chickpeas or any other legume seed, you will need at least 2 tins )
  • 150 g Granulated White Sugar
  • 165 g Icing / Confectioners / Powdered Sugar
  • 1/2 tsp Cream of Tartare
  • 225 g Vegan Block Butter ( Stork Block UK , Earth Balance US )
  • 165 g Trex ( UK ) or Cristo ( US )
  • 2 tsp Vanilla Extract
  • 100g Pistachio Paste / Butter Pure no oils added I used Nutural World Smooth Pistachio Butter


  1. Make the Aquafaba Swiss Meringue Butter Cream as directed here
  2. This is NO Has- BEAN! πŸ™ˆ

  3. At the end of the process add the pistachio butter and whisk on high until combined set aside in the fridge
  4. ——— Make the Cake

  5. Preheat the oven to 160 C fan / 175 standard / 350 F
  6. Grease and line 3 6 in / 15 cm Cake tins ( I use loose bottomed )
  7. Sift in a bowl the gluten free flour, xanthan gum , and baking powder and set aside
  8. In a stand mixer with the paddle attachment or with a hand mixer on medium speed beat the butter for 2 minutes until it is light and fluffy
  9. Add the pistachio paste and the sugar and beat on medium high until it becomes light and fluffy about 3 minutes , scrape down the bowl half way through the process
  10. Mix the cornflour, oil , 3 g baking powder and 3 tbsp water until frothy
  11. Add to the mixing bowl with the batter and mix on medium until combined
  12. Scrape down the mixing bowl
  13. Mix the Milk and Yogurt together until smooth
  14. With the mixer on low add the flour mixture in three additions alternating with the Milky yogurt , starting with the flour and finishing with the flour
  15. Mix until the flour is just combined and stop !!!
  16. Evenly divide the batter into the 3 tins and smooth
  17. Bake in the oven for 25 minutes until a cocktail stick comes out clean
  18. Let the cakes cool in the tins for 10 minutes before removing and placing on a wire rack to cool
  19. Wrap in cling film and store in fridge or freezer until ready to use

    ———- Make the Truffle Filling

  20. Put the Chopped / Pellets of chocolate in an oven proof bowl with the milk over a bowl of simmering water ( a Bain Marie method )
  21. Stir until combined it may look grainy for a while and clumpy but it will come together and be smooth and silky
  22. Leave until body temperature and whisk for 2 minutes with a hand mixer or balloon whisk
  23. If it starts to become to solid re heat over the bain marie again until slightly softened but not to warm to melt your butter cream
  24. Place one cake layer on a board and fill a piping bag with some of the buttercream, using a round tip Pipe a ring round to make a dam
  25. Fill the centre using half the ganache and smooth using a spoon
  26. Repeat with the next layer and then top with the 3rd layer
  27. Crumb coat your cake and decorate as desired
  28. For decorating tips see Tessa on u tube she covers the basics to help
  30. Have Fun and Enjoy

So there you go, take your time , plan your cake and this deliciousness can be all yours !!!

If I could make you all this cake I would ……… but I know not everyone can or wants to eat nuts ………but as I have said before nuts are in the title so if you cant Ive saved you the read

There’s no hidden ingredients in my bakes to disappoint you !!!

My nut butter / paste ( because it has to be 100% pistachio ) was Nutural World

You can get it direct or from Amazon , not cheap but this is a special occasion cake !!!

Right now for some pictures , to get you in the mood

It would be lovely to see this on your tables this festive season

And I personally know you will not regret it 😍😍😍😍

Standing Proud !!!!
A feat of defying gravity !!! What folk do with eggs I can do without !!
Just look at those innards !!!!😍😍😍
Just look at that #crumbporn !!!!!
The Perfect Slice !!!!

Thank you Tessa for allowing me yet again to publish your recipe mutilated so that #everyoneshouldenjoycake ……… no one should ever miss out !!

Hope you enjoyed the post and hope you enjoy making the cake as much as I did !!

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

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If you make this or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on Instagram or use my #everyoneshouldenjoycake.

Feel free to let your fingers do the talking and share this amongst your family and friends, especially the intolerant ones πŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

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