Pistachio Cake

Pistachio Cake

Despite the short list of ingredients and minimal sugar, this pistachio cake bursts with flavour. Also it has good-for-you ingredients like pistachios, is easy to make, and doesn't require any fancy devices!


  • 1 and 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted pistachios, shelled
  • 5 tablespoons of Sicilian pistachio spread 
  • 1/4 cup unrefined coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup coconut sugar
  • 3/4 cup almond milk
  • 1/2 cup unsweetened almond milk

For the topping:

  • 1 cup crushed pistachios
  • 1 cup powdered sugar
  • 1 teaspoon almond extract

(1) Preheat oven to 180°C and then grease a loaf tin with coconut oil. Combine all the dry ingredients in a medium-sized bowl and mix together. 

(2) Using a blender, grind the pistachios into a powder. Add the coconut oil, almond, vanilla extract and blend for ten seconds. Then add the Sicilian pistachio spread, coconut sugar, and almond milk to the processor and blend until smooth.

(3) Add the dry ingredients to the 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.

To Make the Topping

(4) 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.

Buon appetito!

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