You are going to love this COCONUT PISTACHIO LEMON CAKE!
It’s the perfect combination of flavors!
This is a simple (yet delicious) recipe with a surprising combination of flavors. You get coconut, pistachio, lime and some almond, all in one bite!
And that glaze! It just brings it to another level!
This is the perfect dessert for a brunch since it’s surprisingly light despite it’s dense texture.
And, since it’s made with coconut, almond and pistachio flours, this cake is grain free and gluten free.
Hope you enjoy this sweet treat!
Let's get started!
VEGAN COCONUT PISTACHIO LEMON CAKE
WHAT YOU'LL NEED:
For the cake:
3/4 Cup almond flour
3/4 Cup coconut flour
2/3 Cup finely ground pistachios
1/3 Cup arrowroot starch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 Cup coconut sugar
1/4 Cup olive oil
1/4 Cup lemon juice
1/4 Cup maple syrup
3/4 Cup cold water
1 tsp vanilla extract
For the lemon glaze:
1 cup confectioners’ sugar
2 tablespoons lemon juice
chopped pistachio nuts, if desired
HOW TO MAKE IT:
Preheat your oven to 350°F and prepare an 8″ springform pan with parchment paper.
In a large mixing bowl, sift together the coconut and almond flours, ground pistachios, arrowroot starch, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together the oil, lemon juice, syrup, water, and vanilla. Once combined, add the wet ingredients to the flour mixture.
Whisk everything together until the batter is smooth. If you’re batter is too thick, add about a tablespoon of water and mix in. Repeat until the batter is smooth. Note that the batter will always be thick.
Immediately pour the batter into the baking pan and transfer to the oven. Bake for 45 minutes, or until golden brown.
Let the cake cool for a few hours on a wire rack. Meanwhile, prepare the glaze by whisking together the lemon juice and confectioners sugar. Set aside.
When the cake is at room temperature, pour the glaze on top and spread it gently to cover the entire area.
Top with chopped pistachios and place in the refrigerator to set for a couple of hours.
Recipe adapted from www.thefullhelping.com
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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