Pistachio cake
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course: Dessert
  • 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
  • Pistachios
  1. 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.