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Coconut & pistachio christmas cake


  • 250 g GF self raising flour
  • 80 ml olive oil
  • 250 ml oat milk mixed with 2 tbsp cider vinegar
  • 150 g caster sugar
  • 1 tsp baking powder
  • 1/3 tsp bicarb
  • pinch salt
  • 48 g shredded coconut
  • handful chopped pistachio nuts


  • 200 g vegan stick butter
  • 250 g icing sugar
  • 2 tbsp vegan white chocolate spread or melted white chocolate
  • desiccated coconut for decorating


  • Preheat your oven to 180c and line two loose bottom cake tins with baking paper. I find that 6 inch cake tins work well for this recipe.
  • Combine your milk and cider vinegar and set aside for 10 minutes to allow this to thicken and curdle.Meanwhile, combine all of your dry ingredients in a large mixing bowl and roughly mix together.
  • Pour in your milk mixture and olive oil and fold the wet and dry ingredients together to form a smooth batter. Stir in the coconut and chopped pistachios.Divide this evenly between your cake tins and pop into the oven to bake for 30-35  minutes  or until cooked through
  • Allow your cakes to cool completely on a wire wrack.
  • Beat your butter until pale and fluffy, then gradually add in the icing sugar and white chocolate spread.
  • Cover one of your cakes in a generous layer of frosting, sandwich the second on top then use the remaining frosting to coat your cake. Cover in coconut and decorate!