High Protein Pistachio Cake
Indulge in the delightful fusion of wholesome ingredients and irresistible nutty flavors with this High-Protein Pistachio Cake. Perfectly balanced between healthy and indulgent, this cake features finely ground pistachios, almond flour, and a boost of vanilla protein powder for a nutrient-packed treat that satisfies your sweet tooth. Moist and naturally sweetened with honey and Greek yogurt, every slice is rich in protein and healthy fats, making it ideal for a post-workout snack or a guilt-free dessert. A harmonious blend of vanilla and pistachio extract enhances the taste, while olive oil keeps the texture incredibly luscious. Ready in just an hour, this easy yet impressive cake can be served plain or topped with a glaze for a gourmet finish. Whether you're hosting a gathering or treating yourself, this pistachio cake promises flavor, nourishment, and elegance in every bite.
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Recipe Information
Ingredients
- 200 grams unshelled pistachios
- 200 grams almond flour
- 60 grams vanilla protein powder
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 240 grams Greek yogurt
- 100 grams honey
- 1 teaspoon vanilla extract
- 1 teaspoon pistachio extract
- 80 milliliters olive oil
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
Place the unshelled pistachios in a food processor and pulse until they are finely ground. Be careful not to over-process them into a paste.
In a medium bowl, combine the ground pistachios, almond flour, vanilla protein powder, baking powder, and salt. Mix well and set aside.
In a large bowl, whisk together the eggs, Greek yogurt, honey, vanilla extract, pistachio extract, and olive oil until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Ensure there are no dry pockets of flour.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve the cake as is, or decorate with a light dusting of powdered sugar or a glaze made of Greek yogurt mixed with a bit of honey and pistachio extract.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 14.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 577 mg | 12% | |
*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.
