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Almond Pistachio Cake
Ingredients
Units Scale
- 2 cups Almond Flour
- 1/2 cup Pistachio Flour*
- 1/2 tsp pink salt
- 1 tsp baking soda
- 1/4 cup melted coconut oil
- 2 large eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp cardamom
Optional:
- 1/4 cup crushed pistachios to add in the cake and for garnish
Instructions
- Preheat oven to 350
- Grease 8 inch round pan with coconut oil and baking sheet for easy removal
- In one medium bowl whisk all dry ingredients together.
- In a second medium bowl whisk all wet ingredients.
- Slowly add dry ingredients to the wet ingredients and stir well.
- Pour batter in the round cake pan.
- Bake 25-30 mins. Check with toothpick and make sure it comes out clean.
- Invert cake onto a rack and let cool completely.
- Frost as you would like our try my berry chia jam and cashew cream for a delish topping.
- Store leftovers in fridge….if there are any!
Notes
*You can make your own pistachio flour by grinding your own pistachios. Just be careful not to over grind or it will make pistachio butter.
