Gluten free Sweet

Pistachio and chocolate celebration cake (gluten free, paleo friendly)

May 7, 2015

This cake is perfect for birthdays and other celebrations, with two decadent moist layers separated by a beautiful sugar free chocolate icing and fresh, crunchy pistachios.

Inspired by a beautiful image I saw in a magazine, the cake that inspired this recipe was laden with artificial food colouring, raw sugar and other ingredients that don’t really agree with my body – and probably not yours either. But the thought of a pistachio celebration cake really inspired me, so I came up with my own recipe created with my favourite almond meal base, and lots of beautiful organic butter. And of course I added a touch of chocolate to jazz it up. I won’t claim that this cake isn’t on the naughty side, but it’s definitely refined sugar free, gluten free and full of organic and real, wholesome ingredients.

Tried and tested on family, neighbours and work colleagues, I promise you’ll want to make this cake for your next celebration.

BTW – Looking for other celebration cakes? Try here.

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Makes 2 x 20cm round cakes to form 1 layer cake

  • 225g butter
  • 250g rapadura sugar (evaporated cane juice)
  • 4 eggs
  • 300g almond meal
  • 2 tspn baking powder (we use a blend of bicarb soda, cream of tartar and rice flower)
  • 1 tspn salt
  • 1/3 cup coarsely ground pistachios
  • 200ml almond milk (or other milk of your choice)

Chocolate buttercream

  • 1 & ½ avocadoes
  • ¼ cup cocoa powder
  • ¼ cup honey

Add an extra 1/3 cup finely ground pistachios – for decorating.

Preheat a fan forced oven to 180°C.

In a large mixing bowl, combine almond meal, baking powder and salt. Stir through pistachios.

In an electric mixer, cream butter until lightened in colour – this should take about 5 minutes. Add sugar and beat on high for a further 5 minutes, scraping down the sides of the bowl as necessary. Add eggs and continue beating until well combined. You will soon have a runny batter. At this point, add the dry ingredients and milk slowly, gently alternating each until all are combined. Pour evenly into 2 x 20cm round lined baking pans – be sure to level the batter out with a cake spatula and pop in the oven for about 40 minutes. To be honest, we don’t actually own two cakes tin the same size (yes I know, I really need to buy another tin), so I usually have to cook one cake, turn it out and cook the other. 40 mins in our 180°C fan forced oven works perfectly with one cake in the oven. But if you have two in the oven, you might just need to let the cakes cook a little longer otherwise you might find they are not quite cooked enough in the time given. Once ready, check with a toothpick in the centre (it should come out clean) and allow to cool in the baking pan before turning out onto a wire rack.

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While the cakes are baking in the oven, prepare the butter cream by blending avocado, cocoa powder and honey using a hand blender until you have a smooth, even consistency. When the cakes are cool, spread roughly 1/3 of the icing on the top of one layer of cake, cover in pistachio pieces and pop the other cake on top. Use the remaining butter cream to ice the sides and top of the cake and decorate with more pistachio pieces however you please.

Decadent!

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©2013-2015 Celery Meets Beetroot. All rights reserved.

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