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Pistachio Cake

pistachio cake


2 cups of plain flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted pistachios, shelled

1 cup of spinach leaves, chopped

1/4 cup coconut oil, melted

1/2 tsp vanilla extract

1/2 coconut sugar

3/4 cup of almond milk

1/2 cup of unsweetened almond milk mixed with 1 tablespoon of apple cider vinegar

1 teaspoon rose water

For the Topping

1 cup of crushed pistachios

1 cup of powdered sugar

1 teaspoon of almond extract


Preheat oven to 175c. Then grease a loaf tin with coconut oil.

Combine dry ingredients in a medium-sized bowl and sift together. Place apple cider vinegar in almond milk and whisk until curdled. Using a food processor or blender, grind the pistachios into a powder. Add the coconut oil, almond and vanilla extract, rose water, and blend for ten seconds. Then add the spinach, coconut sugar, and almond milk to the processor and blend until smooth.

Combine the almond milk with apple cider vinegar, whisk until curdled, then add to the dry ingredients with the spinach mixture.

Gently fold them together. Only mix until just combined, being careful not to over stir. Spread evenly into the pan and bake for 25-30 minutes until a toothpick comes out clean. Remove from the pan after a few minutes and let cool on a wire rack.

For the topping

Combine powdered sugar with almond extract, blend until thick. Once the cake is completely cooled, coat with icing and top with crushed pistachios while still wet. Let set at room temperature for 10-15 minutes.

This Recipe was taken from

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