Almond Pistachio Cake

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  • 2 cups Almond Flour
  • 1/2 cup Pistachio Flour*
  • 1/2 tsp pink salt
  • 1 tsp baking soda
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/4 cup crushed pistachios to add in the cake and for garnish


  1. Preheat oven to 350
  2. Grease 8 inch round pan with coconut oil and baking sheet for easy removal
  3. In one medium bowl whisk all dry ingredients together.
  4. In a second medium bowl whisk all wet ingredients.
  5. Slowly add dry ingredients to the wet ingredients and stir well.
  6. Pour batter in the round cake pan.
  7. Bake 25-30 mins. Check with toothpick and make sure it comes out clean.
  8. Invert cake onto a rack and let cool completely.
  9. Frost as you would like our try my berry chia jam and cashew cream for a delish topping.
  10. Store leftovers in fridge….if there are any!


*You can make your own pistachio flour by grinding your own pistachios. Just be careful not to over grind or it will make pistachio butter.

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