Vegan Pistachio Cardamom Cake
Learn how to make this delicious, moist cake made with almond flour with pistachio pieces. This cake is gluten free, vegan friendly, nutty and perfectly spiced with cardamom flavour.
Servings 6 people
Ingredients
- 1¾ cup almond flour
- ⅔ cup tapioca starch
- ¾ cup coconut sugar
- 2 tablespoon flaxseed meal
- 1½ teaspoon ground cardamom
- 2 teaspoon baking powder
- ¼ teaspoon pink salt
- ⅓ cup pistachio nuts chopped
- 1 cup almond milk
- 3 tablespoon olive oil
- 1 tablespoon pistachio essence
- powdered sugar and extra chopped pistachio nuts for dusting and the topping
Instructions
- Preheat the oven to 180C/375F.
- Line and grease an 8 inch spring form baking pan with parchment paper and set aside.
- In a large bowl, add the almond flour, tapioca starch, coconut sugar, flaxseed meal, ground cardamom, baking powder, pink salt and the chopped pistachio nuts.
- Stir the dry ingredients together to combine.In measuring jug, pour the almond milk, olive oil and add the pistachio essence then whisk to combine.
- Carefully pour the wet ingredients into the bowl with the dry ingredients and stir to create a smooth batter.
- Pour the cake batter into the baking pan and use a spatula to smooth down the top ensuring that it is level.
- Bake in the oven for 25-35 minutes or until slightly golden brown (insert a toothpick/knife to determine the readiness, it should come out clean).
- Once baked, remove from the oven and allow to cool before removing the cake from the spring form pan.
- Once the cake has completely cool down, dust the top with powdered sugar and chopped pistachio nuts.
Notes
- To enhance the pistachio taste, feel free to toast them ahead of time.
- Keep in mind that coconut sugar isnt as sweet as raw cane sugar so if you want to enhance the overall sweeteness add some raw cane sugar (by ¼ cup) or do a 50/50 ratio.
- Keep the cake in an airtight container for up to 3 days.
- The cake does brown quite quickly so keep a watchful eye on it as it bakes, you may need to cover the top with aluminium foil if it browns too quickly.
- Please stick to using almond flour and not substitute with gluten free flour as this will completely change the outcome of the cake.
- Make sure you are using almond flour and NOT ground almonds as the two are not interchangeable.