one green planet
one green planet

This pistachio cake is amazing in every way. It has good-for-you ingredients like pistachios and spinach, is easy to make, and doesn't require any fancy devices! With its subtle green color and almond glaze, it also looks absolutely beautiful! The pistachio topping adds a lovely texture to the soft cake and looks beautiful, too! Despite the short list of ingredients and minimal sugar, this pistachio cake bursts with flavor. It's so delicious, you'll want to make it over and over. Keep it in your kitchen to satisfy your sweet tooth or bring it to your next get-together.

Pistachio Cake [Vegan, Gluten Free]

Serves

6

Cooking Time

25

Ingredients You Need for Pistachio Cake [Vegan, Gluten Free]

For the Pistachio Cake:
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted pistachios, shelled
  • 1 cup spinach leaves, chopped
  • 1/4 cup unrefined coconut oil, melted
  • 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 mixed with 1 tablespoon apple cider vinegar
  • 1 teaspoon rose water

For the Topping:

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

How to Prepare 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.

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

Total Calories: 2925 | Total Carbs: 413 g | Total Fat: 132 g | Total Protein: 54 g | Total Sodium: 5540 g | Total Sugar: 252 g (Per Serving) Calories: 488 | Carbs: 69 g | Fat: 22 g | Protein: 9 g | Sodium: 923 g | Sugar: 42 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Gabrielle St. Claire

See My Recipes

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes, product reviews, current nutrition information, and wellness. She is a Clinical Nutritionist in New York City and has completed countless culinary courses and workshops, and has a 200-hour yoga certification from YogaWorks.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I have a question about the recipe. There are two line items for almond milk, one with the apple cider vinegar and one without, but in the instructions, it only mentions the almond with the apple cider vinegar, but in 2 places in the directions. Can you please clarify? I can’t wait to try this!

Load More...