Pistachio-Honey Cake
Serves 1215 mins prep50 mins cook
A fluffy and grain-free pistachio-honey cake topped with a lightened-up cream cheese frosting. With almond flour and a perfect balance of sweetness, this dessert is a must-try for any occasion.
0 servings
What you need
Instructions
1: Preheat the oven to 325°F. Line an 8 x 8 cake pan with parchment paper. 2: Add the almond flour, baking powder, and salt to a mixing bowl. Whisk to combine and set aside. 3: In a separate mixing bowl, add the eggs, pistachio butter, honey, Greek yogurt, and extract. Whisk until smooth. 4: Add the wet ingredients to the dry ingredients and mix to form a batter. Pour the batter into the pan and bake for 45-50 minutes, until a toothpick comes out clean. Allow it to cool before frosting. 5: While the cake bakes, make the frosting. In a mixing bowl, add the whipped topping, maple syrup, cream cheese, salt, pistachio butter, and extract. Whisk until smooth. Then add the coconut oil and whisk again until smooth. Refrigerate until ready to frost. 6: Top the cake with crushed pistachios.View original recipe