A delicious and addicting cake made of out almond and pistachio flours. So good, it will make you forget that there is no gluten in it! —Amanda
1 1/3 cups
unsalted, shelled pistachio nuts
1 1/3 cups
coconut oil at room temperature
In This Recipe
Preheat oven to 350 degrees F. Butter or spray a 9" bundt pan (You can use the cake pan of your choice, however depending on the size and depth it will change the cook time.)
In a food processor, pulse pistachios until finely ground. In a medium size bowl, add pistachios, almond flour/meal, potato starch, sorghum, baking soda and salt. Whisk together and set aside.
Add sugar and grated zest from lemon and orange to a bowl of a stand mixer. With your hands gently combine until the texture of the sugar looks like coarse sand. Add the coconut oil and combine with a paddle attachment. Once completely combined, add eggs one at a time. Once eggs are incorporated add vanilla extract and applesauce and blend until combined. Add the flour mixture and mix until just incorporated.
Pour the batter into the prepard bundt or cake pan and bake for 45 minutes or until a toothpick comes out clean.