I was trying to come up with new cake ideas the other day, and I decided to try an old favourite of mine- pistachio cake! If you’ve been following my blog, you know I have a huge sweet tooth, and I’m constantly creating vegan, sugar free, gluten free desserts that are both delicious and healthy! This pistachio cake is the perfect treat for a mid-afternoon craving, and can even be eaten for breakfast! It has a nice, fluffy texture, a delicate sweetness, and is full of nutritional benefits!
In this recipe, I used a combination of buckwheat and rice flours. Buckwheat has a natural nutty flavour that works well in baked goods, while rice flour adds lightness to the batter to keep the end product fluffy. Buckwheat is very high in protein, which is why it’s one of my favourite grains (fun fact: although commonly referred to as a grain, buckwheat is actually a seed!). It’s also rich in antioxidants, and is very high in fiber. It also provides a range of nutritional benefits, and is rich in B-complex vitamins, manganese, magnesium and carbohydrates.
By adding apple puree to this recipe, I was able to add a nice amount of moisture into the cake while also increasing the sweetness level slightly. Date sugar is an excellent sweetener, and one that I use quite often, but apple puree has the added benefit of acting as an emulsifier in lieu of eggs. Flaxseeds are also excellent emulsifiers, and are often used in vegan recipes to mimic eggs. Flax is full of its own long list of benefits as well, including massive amounts of antioxidants and omega 3 fatty acids. The star of this recipe, the humble pistachio, is one of my all time favourite ingredients! Beyond just being delicious, pistachios have been shown to aid in heart health, metabolism and weight management, diabetes and hypertension. They worked so nicely in this recipe because of their natural sweetness and pleasing crunch.
This cake comes together very quickly, and can be made in under an hour- perfect for when you have a cake emergency and need something QUICK! It has a slightly nutty, almost buttery flavour that will rival any store bought cakes, and is packed with all the protein, carbohydrates, vitamins, minerals, antioxidants and fiber that you could ever want in a dessert! Until next time, eat well to live well!
- 1 cup Buckwheat flour
- 1 cup Brown Rice flour
- 6 tbsp Date sugar
- 1 tbsp Flaxseeds
- 1/2 tsp Baking powder
- 1 tsp Vanilla powder
- 1/2 tsp Salt
- 1 tsp Cinnamon powder
- 100 g Apple puree
- 1/2 cup Coconut oil
- 170 ml Rice milk
- 1/2 cup Pistachios
Preheat oven to 185C (375 F)
2. In a large bowl, mix all the dry ingredients together.
3. In a separate bowl, mix the wet ingredients together. Carefully add the dry ingredients into the wet, making sure to mix well until combined.
4. Mix in the nuts.
5. Pour the mixture into a prepared cake pan, and lay the rest of the nuts evenly on top of the cake for garnish.
6. Bake for 30 minutes, until springy and golden. To test doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is finished. If not, continue to bake and check at 10 minute intervals.