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Author Notes: 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
Serves 8 - 10 ppl
- 1 1/3 cups unsalted, shelled pistachio nuts
- 1 1/3 cups almond meal/flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup potato starch
- 1/2 cup sorghum flour
- 3/4 cup sugar
- 1 lemon, zested
- 1 orange, zested
- 3/4 cup coconut oil at room temperature
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 cups unsweetened applesauce
- 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.
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