Vegan Pistachio Cardamom Cake

6 standard portions

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Ingredients

• 1¾ cup almond flour
• ⅔ cup tapioca starch
• ¾ cup coconut sugar
• 2 tbsp flaxseed meal
• 1½ tsp ground cardamom
• 2 tsp baking powder
• ¼ tsp pink salt
• ⅓ cup pistachio nuts (chopped)
• 1 cup almond milk
• 3 tbsp olive oil
• 1 tbsp pistachio essence
• powdered sugar and extra chopped pistachio nuts (for dusting and the topping)

Method

1. Preheat the oven to 180C/375F.
2. Line and grease an 8 inch spring form baking pan with parchment paper and set aside.
3. In a large bowl, add the almond flour, tapioca starch, coconut sugar, flaxseed meal, ground cardamom, baking powder, pink salt and the chopped pistachio nuts.
4. Stir the dry ingredients together to combine.In measuring jug, pour the almond milk, olive oil and add the pistachio essence then whisk to combine.
5. Carefully pour the wet ingredients into the bowl with the dry ingredients and stir to create a smooth batter.
6. Pour the cake batter into the baking pan and use a spatula to smooth down the top ensuring that it is level.
7. Bake in the oven for 25-35 minutes or until slightly golden brown (insert a toothpick/knife to determine the readiness, it should come out clean).
8. Once baked, remove from the oven and allow to cool before removing the cake from the spring form pan.
9. Once the cake has completely cool down, dust the top with powdered sugar and chopped pistachio nuts.