This cake is pudding-like moist, but definitely not short of any flavour. It is very much on par with a lot of the pistachio cream cakes out there, but the difference: this has almond flour and low-GI sugar!
The cashew cream as frosting is the best combination for this cake, adding that perfect extra bit of natural sweetness.
Note: be sure to wait until the cake has FULLY cooled before you add the cashew cream. You can store this cake for up to 3 days in the fridge.
Don’t forget to tag me or send me your recreations if you make this. I would love to share!
Serves 4 | 45 minutes |
- 2 cups almond flour
- 1 cup pistachio kernels (ground into powder)
- ½ tsp salt
- 1.2 baking powder
- 150ml soy cream
- ¼ blue agave
- ¼ grape seed oil
- 2 egg replacers
- 100g cashew nuts
- 200ml hot water
- 2 tbsp blue agave
- Preheat the oven to 180℃
- In a medium sized bowl, soak the cashew nuts in the hot water and keep aside for 40 minutes.
- In a larger bowl, whisk the almond flour, ground pistachios and salt and baking powder and set aside
- In another bowl, whisk the soy cream, blue agave, and grape seed oil altogether, then combine this with the almond flour mixture.
- Add the egg replacers to the cake batter and whisk until smooth.
- In a 20cm in diameter round baking tray, pour the cake batter and bang it against the table top 3-4 times to remove any air bubbles, then place it in the oven for 25-28 minutes. Use the toothpick trick to check if it is done.
- While you are waiting for this to bake, in a blender, add the cashew nuts with the water. You may add a little more water, bit by bit if it is too thick. The consistency you are aiming for is a thick creamy mixture.
- Once the cashew nuts are blended into a smooth paste, add the agave and use it as frosting for the cake. Garnish with ground pistachios and rose petals!
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