Description
A fluffy, nutty pistachio cake made with real pistachios, yogurt, and a hint of vanilla. Perfect for any occasion and naturally colored with matcha.
Ingredients
1 cup shelled roasted pistachios
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
3/4 cup Greek yogurt
3 large eggs
1/2 cup avocado oil
1 tsp vanilla bean paste
1/2 cup coconut sugar
Instructions
Preheat oven to 350°F. Line and grease a 9-inch cake pan.
Grind pistachios to a flour-like consistency.
Whisk together flour, baking soda, baking powder, salt, and pistachios.
Beat eggs and sugar until frothy. Add yogurt, oil, and vanilla, and mix well.
Incorporate dry into wet ingredients. Stir until just combined.
Pour batter into the pan and smooth the top.
Bake for 40–45 minutes until a toothpick comes out clean.
Cool on a wire rack, then frost or serve as desired.
Notes
Use real pistachios for flavor and skip artificial coloring.
Matcha boosts color naturally.
Freezes well up to two months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 370
- Fat: 21g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
Keywords: pistachio cake, nut cake, healthy pistachio dessert, homemade pistachio cake