Paleo Pistachio Cake
Indulge in the nutty, naturally sweet flavors of this *Paleo Pistachio Cake*, a guilt-free dessert that’s as wholesome as it is delicious. Made with finely ground pistachios, nutrient-rich almond flour, and coconut sugar, this grain-free and dairy-free cake boasts the perfect balance of sweet and savory. A hint of lemon zest and juice adds a bright citrusy twist, while the use of honey and vanilla extract enhances its rich, moist texture. Quick to prepare in just 20 minutes and baked to perfection in half an hour, this cake is ideal for gatherings, afternoon treats, or even as a healthy celebration cake. Garnish with extra chopped pistachios for a stunning presentation, and enjoy this paleo-friendly masterpiece, naturally gluten-free and packed with flavor.
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Ingredients
- 1 cup unshelled pistachios
- 1.5 cups almond flour
- 0.5 cup coconut sugar
- 1 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.5 cup coconut oil, melted
- 0.25 cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Directions
Step 1
Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch round cake pan with parchment paper. Lightly grease the sides with coconut oil.
Step 2
In a food processor, pulse the pistachios until they are finely ground, but not turning them into butter. They should be similar to coarse flour.
Step 3
In a large mixing bowl, combine the ground pistachios, almond flour, coconut sugar, baking soda, and sea salt. Stir well to combine the dry ingredients.
Step 4
In a separate bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
Step 5
Pour the wet ingredients into the dry ingredients and stir until well combined. Ensure there are no pockets of unmixed dry flour.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Step 9
Gently transfer the cake to a wire rack to cool completely before serving.
Step 10
Once cooled, slice and enjoy your paleo pistachio cake, optionally garnished with extra chopped pistachios.
Nutrition Facts
| Serving size | (777.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3583.2 |
| Total Fat 275.6g | 0% |
| Saturated Fat 116.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 558mg | 0% |
| Sodium 2058.2mg | 0% |
| Total Carbohydrate 246.5g | 0% |
| Dietary Fiber 32.1g | 0% |
| Total Sugars 185.9g | |
| Protein 81.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 575.2mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 1876.1mg | 0% |
Source of Calories