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Pistachio Cake

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1/1/2 cups flour
2 tsp's baking powder
1/2 tsp salt
1/2 cup unsalted pistachios, shelled
1 cup spinach leaves, chopped
1/4 cup unrefined coconut oil, melted
1/2 tsp vanilla extract
1 tsp almond extract
1/2 cup coconut sugar
3/4 cup almond milk
1/2 cup unsweetened almond milk mixed with 1 tbsp apple cider vinegar
1 tsp rose water

For the Topping

1 cup crushed pistachios
1 cup powdered sugar
2 tsp almond extract


Preheat oven to 175°C and 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 mil and whisk until curdled. Using a food processor or blender, grind the pistachios into a powder. Add the coconut oil, almond and vanilla extract, and rose water, and blend for 10 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 teh 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. Remove from the pan after a few minutes and let cool on a wire rack.

To make 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.