Description
A moist and spiced Cardamom Pistachio Cake made with spelt flour, coconut sugar, roasted pistachios, and coconut yogurt. Topped with a honey cream cheese frosting for a nutty, floral, and indulgent treat perfect for any occasion.
Ingredients
Cardamom Pistachio Cake
1 3/4 cup (405 g) cashew milk
1 1/2 tbsp (16 g) lemon juice
2 1/4 cup (290 g) spelt flour
2 1/4 cup (253 g) coconut sugar
1 cup + 2 tbsp (160 g) roasted unsalted pistachios
2 1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cardamom
3/4 tsp kosher salt
1 cup (250 g) coconut yogurt
3/4 cup (155 g) extra virgin olive oil
1 tbsp vanilla paste or vanilla extract
3/4 tsp almond extract
Honey Cream Cheese Frosting
3/4 cup (156 g) unsalted butter or vegan butter, softened
2 cups (460 g) cream cheese or vegan cream cheese
1/3 cup (135 g) honey (or maple syrup for vegan)
2 tsp vanilla paste or vanilla extract
1/8 tsp kosher salt
Instructions
1. Preheat oven to 350°F and grease and line a 9×9 pan with parchment.
2. Mix cashew milk and lemon juice to make buttermilk, let sit to curdle.
3. Grind pistachios until fine. Combine with flour, coconut sugar, baking powder, baking soda, cardamom, and salt.
4. Whisk buttermilk, coconut yogurt, olive oil, vanilla, and almond extract in another bowl.
5. Add dry ingredients to wet mixture, whisk until combined with no flour streaks.
6. Pour batter into pan, tap to remove air bubbles, and bake 42–45 minutes.
7. Cool in pan 1 hour, then transfer to rack to cool fully or refrigerate overnight.
8. Cream butter and cream cheese until smooth, about 3 minutes.
9. Add honey, vanilla, and salt. Beat 5 minutes until fluffy.
10. Frost cooled cake generously, spreading in rustic swirls.
11. Garnish with chopped pistachios, slice, and serve.
Notes
Maple syrup works as a substitute for honey if making this cake vegan.
Baking in an 8×8 pan is possible, but a 9×9 pan prevents overflow.
For best flavor, bake the cake a day ahead and refrigerate before frosting.
Store leftovers in an airtight container in the fridge for 4–5 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg