Description

This Cardamom Pistachio Cake is a delightful and aromatic treat combining the subtle spice of cardamom with crunchy, roasted pistachios and a creamy honey-sweetened cream cheese frosting. Made with wholesome ingredients like spelt flour and coconut sugar, this cake offers a moist texture balanced with fragrant spices and a luscious, fluffy frosting that’s perfect for any occasion.

Ingredients

Scale

Dry Ingredients

2 1/4 cup (290 g) spelt flour
2 1/4 cup (253 g) coconut sugar
1 cup + 2 tbsp (160 g) roasted unsalted pistachios (ground)
2 1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cardamom
3/4 tsp kosher salt

Wet Ingredients

1 3/4 cup (405 g) cashew milk
1 1/2 tbsp (16 g) lemon juice
1 cup (250 g) coconut yogurt
3/4 cup (155 g) extra virgin olive oil
1 tbsp vanilla paste or vanilla extract
3/4 tsp almond extract

Frosting Ingredients

3/4 cup (5.5 oz or 156 g) unsalted butter or unsalted vegan butter, softened
2 cups (16 oz or 460 g) cream cheese or vegan cream cheese
1/3 cup (135 g) honey
2 tsp vanilla paste or vanilla extract
1/8 tsp kosher salt

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9 square pan with parchment paper, preferably greasing with olive oil. Set aside.
Prep Buttermilk: In a pitcher, combine the cashew milk and lemon juice. Stir and let it sit to curdle, forming a buttermilk substitute.
Grind Pistachios and Combine Dry Ingredients: Using a blender or spice grinder, grind the roasted unsalted pistachios until very fine. In a large mixing bowl, combine the ground pistachios with spelt flour, coconut sugar, baking powder, baking soda, ground cardamom, and kosher salt. Whisk thoroughly to eliminate any lumps.
Mix Wet Ingredients: In a medium bowl, whisk together the curdled cashew milk (buttermilk), coconut yogurt, olive oil, vanilla paste, and almond extract until homogenous.
Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Whisk together until well combined and no streaks of flour remain.
Bake the Cake: Pour the batter into the prepared pan and gently tap it on the counter to release air bubbles. Bake in the preheated oven for 42-45 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool the Cake: Allow the cake to cool in the pan for about 1 hour. Then remove it from the pan and transfer to a cooling rack to cool completely, about another hour. For best flavor and texture, refrigerate overnight to chill before frosting.
Make the Frosting: Using an electric mixer or immersion blender with a whisk attachment, cream the softened butter and cream cheese together for about 3 minutes. Add honey, vanilla paste, and kosher salt, and continue to cream for an additional 5 minutes until light and fluffy. Taste and adjust sweetness as desired.
Assemble the Cake: Once the cake is fully cooled, spread all of the frosting evenly over the top using loose swirls and loops for a rustic look. Sprinkle chopped pistachios on top as garnish.
Store Leftovers: Store leftover cake in an airtight container in the refrigerator. It will keep well for 4-5 days, though it is best enjoyed within 2 days for optimal freshness.

Notes

Ensure the pistachios are finely ground to incorporate well into the batter and provide even flavor.
Letting the cake chill overnight enhances the flavor and texture and makes frosting easier.
You can substitute vegan butter and vegan cream cheese for a dairy-free version.
The cake yields a rich, moist texture with a balanced sweetness from coconut sugar and honey.
Greasing the pan with olive oil prevents sticking and adds subtle flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion with Middle Eastern influence

Keywords: Cardamom cake, Pistachio cake, Spelt flour cake, Coconut sugar dessert, Cream cheese frosting, Vegan option cake, Cardamom dessert