It’s St. Patrick’s Day! Usually, it's known as that time of the year when we wear green and get together with friends to celebrate Irish culture. Regardless of where you are this St. Patrick's day holiday, we can’t think of a better plant-based and gluten-free treat to share than this Lemon-Pistachio Cake. Our Culinary team at Thistle crafted this delicious vegan dessert recipe with a (green) superfood boost from moringa leaf powder and pistachios.
Recipe: Lemon-Pistachio Cake
Yield: 12 servings
- 2 1/4 cups Almond meal
- 2 cups Cassava flour
- 1 Tbsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Moringa leaf powder
- 1/4 tsp Himalayan pink salt
- 1 cup Maple syrup
- 1 cup Hemp milk (or any non-dairy milk!)
- 1/2 cup Sunflower oil
- 3 Tbsp Lemon juice
- 1 Tbsp Lemon zest
- 1 Tbsp Vanilla extract
- 2 tsp Almond extract
- 1/3 cup Pistachios (shelled & roughly chopped)
To start, preheat oven to 350F. Lightly coat a 9x9 cake pan (or 12 muffin tin) with non-stick spray.
Zest and juice the lemons. Make sure to get just the zest, and not the pith (the bitter white portion)!
Roughly chop the pistachios for the cake topping and set aside. Optional, but highly recommended for the added crunch.
In a large mixing bowl, combine the almond meal, cassava flour, baking soda, baking powder, salt, and moringa powder. Mix well with a whisk or fork to evenly distribute the dry ingredients.
In a separate bowl, mix the maple syrup, hemp milk, sunflower oil, lemon juice, lemon zest, vanilla extract, and almond extract.
Pour the wet ingredients into the dry ingredient and mix until well combined.
Pour the batter into the greased cake pan (or muffin cups) and sprinkle pistachios on top.
Bake for about 25 minutes until a toothpick inserted in the middle of the cake pan comes out clean. Allow to cool completely before enjoying.
Saturated Fat: 2g
Total Carbs: 51g
Added Sugar: 17g