Low Fat Pistachio Cake
Indulge in the delightful flavors of a guilt-free treat with this Low Fat Pistachio Cake, a moist and tender dessert packed with nutty charm. Perfectly blending ground pistachios and a touch of unsweetened applesauce, this lightened-up recipe combines wholesome ingredients like low-fat Greek yogurt with the natural creaminess of pistachios for a healthier spin on a classic cake. The optional green food coloring adds a subtle, festive pop, making it a showstopper for gatherings or everyday indulgence. Ready in under an hour and boasting a balance of sweetness and salty nuttiness, this pistachio cake is an ideal choice for those seeking a refined dessert that doesn’t compromise on flavor. Serve it with a sprinkling of powdered sugar or a dollop of low-fat whipped topping for the perfect finishing touch to this crowd-pleasing gem.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Sugar
- 1 cup Low-fat Greek yogurt
- 0.5 cup Unsweetened applesauce
- 2 tablespoons Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Ground pistachios
- 0.25 cup Pistachio nuts, chopped
- 2 drops Green food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, combine the sugar, yogurt, applesauce, and vegetable oil. Whisk until smooth.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Fold in the ground pistachios and chopped pistachio nuts. If desired, add green food coloring and mix until the color is uniform.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 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.
Slice and serve the cake as is, or with a dusting of powdered sugar or a dollop of low-fat whipped topping if desired.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 368.4 g | 134% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 197.6 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 423 mg | 33% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1913 mg | 41% | |
*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.
