Gluten-free Pistachio Cake
Made with a wholesome blend of almond and oat flour, this gluten-free and dairy-free cake is perfectly moist with a tender crumb!
- 1 cup oat flour or brown rice flour
- 1 cup almond flour from blanched almonds
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 pasture-raised eggs
- 1/4 cup non-dairy milk
- 1/2 cup non-dairy yogurt
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 cup melted unrefined coconut oil
- 1/2 cup shelled pistachios, finely chopped plus more for topping
Preheat the oven 350°F then lightly grease a 1lb loaf pan and set aside.
In a large bowl, combine 1 cup almond flour, 1 cup brown rice or oat flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Sift together then set aside.
In a separate large bowl, combine the 2 eggs with 1/4 cup milk, 1/2 cup yogurt, 1/2 cup pure maple syrup, 2 teaspoons vanilla and 1 teaspoon almond extract. Whisk until smooth. Add the dry ingredients to the wet along with melted coconut oil and 1/2 cup finely chopped pistachios.
Transfer the batter to the loaf pan and bake for 35-40 minutes, or until light golden brown on top. A knife should come out clean when you stick it into the center of the loaf. Allow to cool for about 20 minutes before removing from the pan. Top with lemon icing (optional- see notes) and additional pistachios, serve and enjoy!
I like to use almond milk and almond yogurt to keep the recipe dairy-free. I have not tested it with cow's milk yogurt.
To make a simple lemon icing, combine 1/2 cup powdered sugar with 1 tablespoons lemon juice in a small bowl. Whisk together until smooth.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Calories: 327kcal | Carbohydrates: 29g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 311mg | Potassium: 223mg | Fiber: 3g | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg