Pistachio Cake

almond milk dairy free gluten free nut milks pistachio flour vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Bake and Nourish. 

INGREDIENTS

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water

For the cake:

  • 160g unsalted pistachios
  • 30g spinach (optional)
  • 60g coconut oil
  • 1/2 tsp. vanilla extract
  • 1 tsp. almond extract (or a few drops of Backaroma)
  • 100g coconut sugar (or organic cane sugar)
  • 300ml almond milk (or any other plant-based milk) made with the NutraMilk
  • 1 tsp. apple cider vinegar
  • 180g flour of choice (you can use gluten-free flour)
  • 2 tsp. baking powder
  • 1/2 tsp. salt

For the topping (optional):

  • 20g pistachios, roughly chopped
  • 120 g icing sugar
  • 1 tsp. of lemon juice

INSTRUCTIONS

For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk. Set 300 ml aside for this recipe.
  • Preheat oven to 180°C and grease a pound cake tin with coconut oil.
  • Place pistachios in the NutraMilk and press Butter for 1-2 minutes until you get flour-like consistency.

  • Add coconut oil, vanilla extract, almond extract, spinach, sugar, and 180ml of almond milk to the NutraMilk and mix until smooth and creamy.
  • In a large bowl, mix 120ml of almond milk with the apple cider vinegar.
  • In a separate bowl mix the flour, baking powder, and salt.
  • Add the spinach mixture and the dry ingredients to the apple cider milk and fold in gently.
  • Pour the batter into the prepared cake tin and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove from the oven and let cool completely before taking it out from the tin.

  • For the topping mix icing sugar with a few drops of lemon juice until smooth and drizzle over the cooled cake and sprinkle with chopped pistachios.





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