Sugar-Free Pistachio Cake
Indulge guilt-free with this wholesome Sugar-Free Pistachio Cake, a delectable treat made with nutrient-packed shelled pistachios, whole wheat flour, and naturally sweetened with pitted dates. Perfectly spiced with ground cardamom and brightened by a touch of lemon zest, this cake combines rich, nutty flavors and tender moistness, thanks to Greek yogurt and olive oil. Ideal for those seeking a refined sugar-free dessert, this recipe is as satisfying as it is wholesome. Quick to prepare and baked to perfection in just 35 minutes, it’s a delightful centerpiece for any gathering or a cozy afternoon indulgence. Serve with a dollop of yogurt or enjoy it as is—trust us, you won't miss the sugar!
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Recipe Information
Ingredients
- 150 grams Shelled unsalted pistachios
- 200 grams Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cardamom
- 200 grams Pitted dates
- 120 milliliters Hot water
- 120 grams Greek yogurt
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 80 milliliters Olive oil
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Place the pistachios in a food processor and pulse until finely ground. Be careful not to over-process into a paste.
In a large bowl, combine ground pistachios, whole wheat flour, baking powder, baking soda, salt, and ground cardamom. Mix well and set aside.
In a separate heatproof bowl, pour hot water over the pitted dates and let them soak for about 10 minutes to soften.
Transfer the soaked dates and any remaining water to a blender or food processor, and blend until smooth. Add the Greek yogurt, eggs, vanilla extract, olive oil, and lemon zest, then blend again until fully combined.
Pour the wet ingredients into the bowl of dry ingredients and gently fold until no dry streaks remain. Avoid over-mixing the batter.
Transfer the batter to the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 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 10 minutes before transferring it to a wire rack to cool completely.
Serve the sugar-free pistachio cake as is or with a dollop of Greek yogurt on top, if desired. Enjoy!
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 349.5 g | 127% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 149.1 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 557 mg | 43% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4126 mg | 88% | |
*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.
