Lemon Pistachio Cake (Gluten-free, Refined Sugar-free)

This fragrant lemon cake is moist and not overly sweet. It is also gluten-free and refined sugar-free. The recipe makes a small 6” cake (just enough to satisfy my cravings). It can also be baked into muffins. The lightened up cream cheese frosting is optional, but recommended. Happy Easter to all who celebrate!

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Recipes

Lemon Pistachio Cake

(Makes one 6” cake)

Ingredients

3/4 cup blanched almond flour
1/4 cup buckwheat or oat flour
1 tbsp tapioca starch or cornflour
1/2 tsp baking powder
1 tbsp ground flax/chia seeds
1/4 cup water
60 grams unsalted butter, at room temperature
1/2 cup cream cheese, at room temperature
1/2 - 3/4 cup coconut sugar*
2 eggs, at room temperature
1 tbsp pure vanilla extract
2 tbsp lemon zest, divided
3 tbsp chopped pistachios, divided

Method

Preheat your oven to 180°C. Grease a 6” round pan and line the bottom with parchment paper.

Sift the flours and baking powder together.

Mix the ground flax/chia seeds with 1/4 cup water, stir well and set aside to thicken.

Using a handheld mixer, whisk the butter, cream cheese and coconut sugar until pale. Add vanilla and eggs, one at a time, beating well after each addition. Add the seed slurry and one tablespoon each of the lemon zest and chopped pistachios. Mix well to combine.

Stir in the flour mixture and fold until blended.

Pour the batter into the greased pan. Bake for 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean (oven temperatures may vary, so please adjust the baking time accordingly). Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a wire rack and cool completely before frosting. Garnish with the remaining pistachios and lemon zest.

Store the cake refrigerated in an airtight container for up to 2 days.

* 1/2 cup of sugar will make a mildly sweet cake. If you prefer your cake sweeter, use 3/4 cup of sugar.

Greek yogurt Frosting

Ingredients

2 tbsp plain Greek yogurt
2 tbsp cream cheese, at room temperature
1 tbsp honey
1 tbsp lemon juice

Method

Whisk all the ingredients together in a bowl. Spread on top of the cooled cake.