High Protein Pistachio Cake
Indulge in the nutty, protein-packed delight of our High Protein Pistachio Cake, a wholesome twist on the classic dessert. This gluten-free cake combines the rich flavor of finely ground pistachios with almond flour and a boost of vanilla protein powder, making it a nutritious yet indulgent treat. Moist and tender thanks to Greek yogurt and olive oil, it's naturally sweetened with honey and enhanced by hints of vanilla and pistachio extract for a fragrant finish. Perfect as a post-workout snack or a guilt-free dessert, this cake comes together in just an hour and serves beautifully with a dollop of yogurt glaze or a dusting of powdered sugar. Whether you're catering to fitness enthusiasts or pistachio lovers, this protein-rich dessert is a game-changer!
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Ingredients
- 200 grams unshelled pistachios
- 200 grams almond flour
- 60 grams vanilla protein powder
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 240 grams Greek yogurt
- 100 grams honey
- 1 teaspoon vanilla extract
- 1 teaspoon pistachio extract
- 80 milliliters olive oil
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2
Place the unshelled pistachios in a food processor and pulse until they are finely ground. Be careful not to over-process them into a paste.
Step 3
In a medium bowl, combine the ground pistachios, almond flour, vanilla protein powder, baking powder, and salt. Mix well and set aside.
Step 4
In a large bowl, whisk together the eggs, Greek yogurt, honey, vanilla extract, pistachio extract, and olive oil until smooth and well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Ensure there are no dry pockets of flour.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Once cooled, serve the cake as is, or decorate with a light dusting of powdered sugar or a glaze made of Greek yogurt mixed with a bit of honey and pistachio extract.
Nutrition Facts
| Serving size | (1096.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3957.1 |
| Total Fat 289.1g | 0% |
| Saturated Fat 38.0g | 0% |
| Polyunsaturated Fat 7.2g | |
| Cholesterol 782.0mg | 0% |
| Sodium 2750.6mg | 0% |
| Total Carbohydrate 201.9g | 0% |
| Dietary Fiber 41.4g | 0% |
| Total Sugars 114.1g | |
| Protein 174.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1332.7mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 2928.1mg | 0% |
Source of Calories