Dark Chocolate Pistachio Cake

Dark Chocolate Pistachio Cake


For the pistachio paste:

  • 1 1/2 C pistachios, raw and unsalted
  • 1/4 C Sugar
  • 2 Tbsp Olive Oil

Combine nuts and sugar in a food processor. Process until it is finely chopped and beginning to clump together. Add oil. Continue to process until it forms a dough ball consistency. Set aside.

Preheat oven to 350 degrees. Line and grease a springform pan.

For the cake:

  • 1 1/2 C GF 1 to 1 Flour (I use Bob's Red Mill)
  • 1 1/2 tsp Baking Powder
  • 1/3 C Pistachio Paste (see above)
  • 1 C Coconut Oil, melted
  • 1 C Sugar
  • 4 Eggs
  • 2 tsp Vanilla

In a medium bowl, combine GF flour, baking powder and pistachio paste. Mix together with a fork, breaking up paste to distribute it evenly.

In the bowl of an electric mixer, combine sugar and coconut oil. Beat on medium speed for 2 minutes. Add eggs, one at a time, beating 30 seconds between each addition. Add vanilla. Turn mixer to lowest setting and slowly add the flour mixture in. Stir until just combined and finish by hand with a spatula. Pour batter into prepare cake pan and bake for 35-40 minutes until toothpick comes out clean and center is not jiggly. Remove to wire rack to cool.

You will have leftover pistachio paste, cover with plastic wrap and refrigerate for later.

Remove cake from pan and place onto a plate or serving tray. Roll out the remaining pistachio paste on wax paper or plastic wrap. Making a disc that is approximately the size of the cake. Carefully flip it over onto the top of the cake.

For the ganache:

  • 1 1/2 C Dark Chocolate Chips
  • 3/4 C Coconut Milk
  • 1 Tbsp Vegan Butter

In a small saucepan, heat milk over medium heat until hot. Stir occasionally. Place chocolate chips into a heat proof bowl. Pour hot milk over the chocolate and let sit for 5 minutes. Add the butter. Stir well until it is combined and makes a thick chocolate syrup. Test for thickness, it should slowly drip from the back of a spoon. If it is too thin, refrigerate the chocolate for 30 minutes (stir well before use). Pour prepared chocolate over the cake. Spread around with knife or spatula. Sprinkle with 1/4 C roughly chopped pistachios for garnish (optional).

If you cut the cake immediately, the chocolate may run. Ideally, make 8-12 before you need it and let the cake sit at room temperature. The chocolate will thicken into a nice ganache layer.

Store in an airtight container for up to 3 days.

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