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Pistachio Cake (eggless recipe) Recipe

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Pistachio Cake (eggless recipe)
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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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