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]



Cooking Time




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


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.

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.