Vegan Pistachio and Walnuts Holiday Cake

• You can trade the walnuts with any other nut if you have a preference. You can even skip the nuts all together. 
• Blueberries - Adding a1/4 cup of frozen blueberries to the batter right before baking, is another option. The tartness and sweetness of the blueberries compliments this cake tremendously.
• White chocolate glaze - After baking the cake and cooling it down completely, You can cut even slices of the cake and glaze them with a vegan white chocolate and cocoa butter glaze. These are a nice even more festive idea for personal holiday desserts.

• Electric mixer 
• Mixing bowl
• Knife
• Cutting board
• Plastic film
• Sifter

Ingredients:  

Dry Ingredients:

• 220 g all-purpose flour
• 1 tsp baking soda
• 1/2 tsp table salt
• 1/2  tsp ground cinnamon
• 1/4 tsp ground nutmeg

• 200 g white sugar
• 250 ml non-dairy milk (I use Ripple’s unsweetened pea milk)
• 1 tbsp pure vanilla extract
• 75 ml olive oil
• 1 tbsp white vinegar/apple cider vinegar
• 115 g pistachios paste

• 30 g raw walnuts
• Dates honey / maple

1. Preheat the oven to 350 F.
2. Sift all the dry ingredients together in a bowl until they are all well mixed (sifting the powders will help to prevent getting lumps).
3. Pour the milk into a separate bowl, add the pistachio paste and use a hand blender to make sure they are well combined. Whisk well the rest of the  wet ingredients with the sugar until the sugar starts to dissolve. Add the powders mixture to the wet ingredients while still mixing. Finish combining the two mixtures using a rubber spatula. Stop mixing as soon as the mixture looks unified.
4. Pour the batter into the loaf pans you prepared, filling it to about 3/4 of the pan's height. Place the walnuts on top of the batter. 
5. Bake for at least 35 minutes until a toothpick comes out dry.
6. Brush the top of the cake with a little bit of dates syrup or maple to give the walnuts a nice shine.
7. Allow the cake to cool down completely before cutting it.
8. Enjoy!