Paleo Pistachio Cake
Indulge in the perfect balance of naturally nutty flavors and zesty citrus with this Paleo Pistachio Cake, a wholesome dessert that’s entirely grain-free and refined-sugar-free. Made with finely ground pistachios, almond flour, and sweetened with coconut sugar and honey, this cake delivers a moist, tender crumb while adhering to clean-eating principles. The aromatic vanilla extract and refreshing hints of lemon zest and juice elevate its flavor profile, creating a bright and vibrant treat ideal for special occasions or everyday indulgence. Quick to prepare with just 20 minutes of prep time and ready to serve in under an hour, this paleo-friendly cake is best enjoyed garnished with extra chopped pistachios for a stunning and delicious finishing touch. Savor the guilt-free pleasure of pistachio perfection with this easy, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 1 cup unshelled pistachios
- 1.5 cups almond flour
- 0.5 cup coconut sugar
- 1 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.5 cup coconut oil, melted
- 0.25 cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch round cake pan with parchment paper. Lightly grease the sides with coconut oil.
In a food processor, pulse the pistachios until they are finely ground, but not turning them into butter. They should be similar to coarse flour.
In a large mixing bowl, combine the ground pistachios, almond flour, coconut sugar, baking soda, and sea salt. Stir well to combine the dry ingredients.
In a separate bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and stir until well combined. Ensure there are no pockets of unmixed dry flour.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Gently transfer the cake to a wire rack to cool completely before serving.
Once cooled, slice and enjoy your paleo pistachio cake, optionally garnished with extra chopped pistachios.
Nutrition Facts
Calories |
3583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.6 g | 353% | |
| Saturated Fat | 116.8 g | 584% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 185.9 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 575 mg | 44% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1876 mg | 40% | |
*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.
