Dubai Chocolate Pistachio Cake

We’ve heard so much this year about the viral Dubai Chocolate that we just had to turn it into a cake. While this version isn’t strictly traditional—Dubai chocolate is typically made with kataifi pastry (a shredded filo)—we didn’t have access to that, so we got creative. By very finely slicing a roll of filo pastry and baking it until crisp, we recreated a similar texture that works beautifully in this decadent, layered cake. With rich chocolate sponge, whipped pistachio buttercream, and shards of golden filo running through the filling, this one’s a real showstopper!

Takes 1 hour 45 minutes

Serves 10

Ingredients

Dry Ingredients

280 g 2¼ cups self-raising flour
20 g 2 tbsp cornflour (cornstarch)
250 g 1¼ cups caster sugar
40 g ½ cup cacao powder
1 tsp baking powder
½ tsp bicarbonate of soda baking soda
Pinch of salt optional

Wet Ingredients

350 ml 1½ cups oat milk (or other plant-based milk)
100 g ½ cup neutral oil (e.g. sunflower or rapeseed)
1½ tsp apple cider vinegar
1 tsp vanilla extract
Liquid from 1 tin of chickpeas for aquafaba
2 tbsp icing sugar for whipping the aquafaba

Pistachio Filo Buttercream Filling

For the roasted filo:
135 g approx. 3 sheets filo pastry
20 g 1½ tbsp neutral oil or melted vegan butter
For the pistachio butter:
200 g 1½ cups shelled, unsalted pistachios
2 tbsp neutral oil e.g. sunflower
Pinch of sea salt
For the buttercream:
200 g ¾ cup + 2 tbsp vegan block butter
380 g 3 cups icing sugar, sifted
2 tbsp plant-based milk
1 tsp vanilla extract

Instructions

Prepare the Aquafaba

Drain a tin of chickpeas and reserve the liquid. In a clean bowl, whisk the chickpea liquid with 2 tbsp icing sugar using a hand or stand mixer on high speed until soft peaks form (about 3–5 minutes). Set aside.

Bake the Cake

Preheat your oven to 170°C fan (190°C conventional / 340°F). Grease and line 2 x 15cm (6-inch) springform tins with baking parchment.
In a large bowl, sift together all the dry ingredients and whisk to combine. In a jug, mix the oat milk, oil, vinegar and vanilla. Pour the wet mix into the dry ingredients and stir gently until just combined—don’t overmix. Fold in half of the whipped aquafaba to lighten the batter.
Divide the batter evenly between the tins, smooth the tops, and bake for 50–55 minutes, rotating halfway through. The cakes are done when a skewer inserted into the centre comes out clean. Cool in the tins for 15 minutes, then transfer to a wire rack to cool completely.

Make the Crispy Filo

While the cakes are baking, prepare the crispy filo. Roll the filo sheets into a loose cigar shape and slice into very fine 1–2mm strips. Gently separate the strands and toss with oil or melted vegan butter. Spread evenly over a lined baking tray and bake at 170°C for 10–15 minutes, stirring once, until golden and crisp. Allow to cool completely, then crumble into small shards.

Make the Pistachio Butter

In a food processor, blend the pistachios with the oil and salt until they form a thick paste. Keep blending until smooth and spreadable. Let cool slightly if warm.

Make the Buttercream

Using an electric mixer, beat the vegan butter in a large bowl until light and fluffy. Gradually add the sifted icing sugar, plant milk, and vanilla extract. Once smooth, fold in the pistachio butter until fully incorporated.

Add the Crispy Filo

Set aside ¼ of the pistachio buttercream (without filo) to use for the top layer. Gently fold the crispy filo shards into the remaining ¾ of the buttercream until evenly mixed.

Assemble the Cake

Once the cakes are fully cooled, level the tops with a serrated knife if domed. Slice each sponge horizontally in half to create four even layers.
Place a small dab (about 1 tbsp) of the plain pistachio buttercream onto your cake stand or plate to secure the first sponge. Add the first layer, then spread a generous portion (about ⅓) of the pistachio filo buttercream over it. Repeat with the remaining layers, using the crispy filo buttercream between each. For the top layer, use the reserved plain buttercream for a smooth, creamy finish.

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