Pistachio flour is another gluten-free hero of the kitchen. It lends a hearty texture to this cake, along with a nuttiness that gets brighter with the addition of lemon and vanilla. And the color is stunning. Depending on what time of year it is, we love to top ours with fresh sliced citrus or seasonal berries.

This recipe yields 1 9-inch cake

INGREDIENTS

3 cups pistachio flour
¼ cup coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
⅓ cup olive oil
¾ cup maple syrup
3 eggs
1 lemon, juiced
1 teaspoon lemon extract
1 tablespoon vanilla
Ghee or coconut oil for greasing baking pa

380 g pistachio flour
32 g coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
80 ml olive oil
180 ml maple syrup
3 eggs
1 lemon, juiced
1 teaspoon lemon extract
1 tablespoon vanilla
Ghee or coconut oil for greasing baking pa

Directions

Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius.
Using a pastry blender or fork, mix together pistachio flour, coconut flour, baking soda, and sea salt.
In a separate bowl, whisk together olive oil, maple syrup, eggs, lemon juice, lemon extract, and vanilla.
Gently incorporate dry ingredients into wet mixture using a whisk or spatula.
Pour mixture into a well-greased 9-inch baking pan. (Ghee or coconut oil works well for this. Depending on your pan, you may need to use parchment paper, as well.)
Bake for 20 minutes. Remove from the oven and allow to cool. Add toppings as desired and serve.