Eggless Pistachio Raspberry Travel Cake

Here’s a delightful recipe for an Eggless Pistachio Raspberry Travel Cake, which combines the nutty flavor of pistachios with the tartness of raspberries. This cake is perfect for taking on the go, whether it’s for a picnic, a long trip, or just as a handy snack.

Ingredients For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup ground pistachios
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 cup yogurt (plant-based can be used for a vegan option)
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup raspberries (fresh or if using frozen, do not thaw)

Ingredients For the Glaze:

• 1/2 cup powdered sugar
• 2-3 tablespoons lemon juice
• Additional chopped pistachios for topping

Instructions:

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a loaf pan, or line it with parchment paper.

2. Mix Dry Ingredients:
   • In a large bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.

3. Combine Wet Ingredients:
   • In another bowl, mix the sugar, vegetable oil, yogurt, vanilla extract, and lemon zest until well blended.

4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cake tender.

5. Add Raspberries:
   • Gently fold the raspberries into the batter, being careful not to break them too much.

6. Bake:
   • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
   • Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Prepare the Glaze:
   • While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or sugar as needed.

8. Cool and Glaze the Cake:
   • Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
   • Drizzle the lemon glaze over the cooled cake and sprinkle with chopped pistachios.

9. Serve or Pack:
   • Once the glaze has set, slice the cake and pack it for your travels, or serve and enjoy!

Tips:

• Pistachios: Use unsalted pistachios for the best flavor balance. Roasting them lightly can enhance their flavor.
• Yogurt: If you’re using plant-based yogurt, opt for an unsweetened and unflavored variety to maintain the desired consistency and flavor of the cake.
• Raspberries: If raspberries are too tart, you can sprinkle a little sugar on them before folding them into the batter.

This Eggless Pistachio Raspberry Travel Cake is not only delicious but also easy to make and perfect for carrying along on any adventure. Its vibrant flavors and moist texture make it a hit for any occasion!