Pistachio Cake
[Vegan, Gluten Free]

For the Pistachio Cake:

1. Preheat oven to 350°F and then grease a loaf tin with coconut oil.
2. 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.
3. Combine the almond milk with apple cider vinegar, whisk until curdled, then add to the dry ingredients with the spinach mixture.
4. 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.

To Make the Topping:

1. 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 sit at room temperature for 10-15 minutes.