Pistachio Cake (eggless recipe) Recipe
Ingredients
- Unsalted Butter - 4tbsp (half of a stick)
- Canola Oil - 3tbsp
- Sugar - 2/3cup (increase to ¾cup if you want a sweeter cake)
- Pistachio paste - ½cup (can be substituted with almond or hazelnut paste)
- Egg replacer - 2tbsp whisked in 6tbsp water (or use 2 large eggs)
- Vanilla extract - 1tsp
- Soy milk - ½cup
- Apple cider Vinegar - ½tsp
- All purpose flour - 1cup
- Wholewheat Pastry flour - ½cup
- Baking powder - 1tsp
- Salt - ¼tsp
- Sugar Glaze: (optional)
- Confectioners Sugar - ½cup
- Milk - 1~2tbsp
- Pistachios - 3tbsp, toasted and chopped
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 527g | |
| Calories 1672 | |
| Calories from Fat 597 | 36% |
| Total Fat 67.93g | 85% |
| Saturated Fat 10.71g | 43% |
| Trans Fat 0.17g | |
| Cholesterol 49mg | 16% |
| Sodium 2123mg | 88% |
| Potassium 548mg | 16% |
| Total Carbs 244.73g | 65% |
| Dietary Fiber 6.2g | 21% |
| Sugars 130.54g | 87% |
| Protein 22.85g | 37% |
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