Heart-Healthy Pistachio Cake
Indulge in the naturally nutty goodness of this Heart-Healthy Pistachio Cake, designed to satisfy your sweet tooth while supporting your well-being. Crafted with wholesome ingredients like shelled pistachios, whole wheat and almond flours, heart-friendly olive oil, and a touch of honey for sweetness, this cake is a nutritious twist on classic desserts. Flavored with warm cinnamon, fragrant vanilla, and zesty lemon, each bite is bursting with vibrant flavor. Moist and tender, this cake balances pure indulgence with healthy eating, perfect for gatherings or an everyday treat. Ready in under an hour, it's simple to prepare and can be served plain or topped with crushed pistachios or creamy low-fat yogurt for an extra flair. Let this pistachio cake become your go-to recipe for guilt-free dessert enjoyment!
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Recipe Information
Ingredients
- 1 cup unsalted pistachios, shelled
- 1 cup whole wheat flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup extra-virgin olive oil
- 0.5 cup honey
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup unsweetened almond milk
- 2 teaspoons lemon zest
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a food processor, grind the shelled pistachios until they are fine and crumbly. Be careful not to over-process and form a paste.
In a medium-size bowl, combine the ground pistachios, whole wheat flour, almond flour, baking powder, baking soda, cinnamon, and salt. Stir well to combine.
In a large bowl, whisk together the olive oil, honey, and eggs until the mixture is smooth and well combined.
Add the vanilla extract, almond milk, and lemon zest to the wet ingredients, and continue to whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to ensure the cake stays light and airy.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, serve the cake as is or with a dollop of your favorite low-fat yogurt or a sprinkle of crushed pistachios for garnish.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 110.9 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 782 mg | 60% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
