This pistachio cake is amazing in every way. It has good-for-you ingredients like pistachios and spinach, is easy-to-make, doesn’t require any fancy devices, and looks absolutely beautiful! Despite the short list of ingredients and minimal sugar, this cake bursts with flavor.
Lip-Smacking Vegan Pistachio Cake
Ingredients
- 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
Preparation
Preheat oven to 350°F and then grease a loaf tin with coconut oil.
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.
Combine the almond milk with apple cider vinegar, whisk until curdled, then add to the dry ingredients with the spinach mixture.
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:
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 set at room temperature for 10-15 minutes.
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