Vegan Dark Chocolate Pistachio Cake
A rich and decadent vegan cake that combines luscious dark chocolate with crunchy pistachios, perfect for any occasion.
Ingredients
For the cake
- 1 cup dark chocolate chips Substitute with vegan chocolate or carob chips if desired.
- 1/2 cup coconut oil, melted Can be substituted with avocado oil or fruit-based oil.
- 1/2 cup maple syrup Can substitute with agave nectar or date syrup.
- 1 cup almond flour Can substitute with oat flour for nut-free.
- 1/2 cup cocoa powder Sift to eliminate lumps for a smoother texture.
- 1/4 teaspoon salt
- 1 cup pistachios, chopped Reserve some for garnishing if desired.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together, stirring until smooth.
- Add maple syrup and vanilla extract to the chocolate mixture and mix well.
- In a separate bowl, combine almond flour, cocoa powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until fully incorporated.
- Stir in the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool completely before slicing.
Serving
- Serve and enjoy your indulgent vegan dessert.
Notes
To store, refrigerate for up to 5 days in an airtight container or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 200mgFiber: 4gSugar: 10g
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