Pistachio Cake with Streusel Topping and Vanilla Glaze

Pistachio cake cut into sixteen squares.

Pistachio Cake with Streusel Topping and Vanilla Glaze

Made with a crumbly streusel topping and sweet vanilla glaze, this pistachio cake recipe is my favorite easy snack or dessert. Easy to make and ready to eat in under an hour, it's failproof and always a hit with any crowd!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: pistachio cake, pistachio cake recipe, snack cake, snack cake recipe, snack cakes, snacking cakes

Method: Oven

Servings: servings

Equipment

1 (8x8 inch) Square Baking Dish
1 Large Mixing Bowl
2 Small Bowls
1 Wire Rack

Ingredients

For the Cake:

4 large eggs
1 cup maple sugar or coconut sugar
1 cup unsweetened applesauce
¼ cup avocado oil or melted coconut oil
1 teaspoon vanilla extract
¾ cup oat flour
½ cup coconut flour
1½ teaspoons baking powder
½ teaspoon baking soda
Pinch of fine sea salt
½ cup pistachios finely chopped

For the Pistachio Streusel:

⅓ cup + 2 tablespoons oat flour
½ cup pistachios finely chopped
⅓ cup coconut sugar
3 tablespoons butter melted
Pinch of salt

For the Vanilla Glaze:

¼ cup powdered sugar
1 teaspoon vanilla bean paste
1 tablespoon water

Instructions

Preheat the Oven:

Preheat your oven to 350ºF. Prepare an 8x8” square baking dish by greasing it and lining it with a parchment paper sling for easy removal.

Mix the Wet Ingredients:

In a large mixing bowl, whisk together the eggs, maple sugar, applesauce, oil, and vanilla until smooth and well combined.
4 large eggs, 1 cup maple sugar or coconut sugar, 1 cup unsweetened applesauce, ¼ cup avocado oil or melted coconut oil, 1 teaspoon vanilla extract

Add the Dry Ingredients:

Add oat flour, coconut flour, baking powder, baking soda, salt, and chopped pistachios to the bowl. Stir until the batter is fully incorporated.
¾ cup oat flour, ½ cup coconut flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, Pinch of fine sea salt, ½ cup pistachios

Transfer to Pan:

Pour the batter into the prepared baking dish and smooth the top with an offset spatula.

Make the Streusel:

In a small bowl, mix all streusel ingredients until crumbly. Sprinkle evenly over the top of the batter.
⅓ cup + 2 tablespoons oat flour, ½ cup pistachios, ⅓ cup coconut sugar, 3 tablespoons butter, Pinch of salt

Bake:

Bake on the middle rack for 30–35 minutes, or until the cake is puffed, golden, and springs back when lightly pressed in the center.

Cool:

Transfer the cake to a wire rack to cool completely in the pan.

Glaze and Serve:

While the cake cools, whisk together glaze ingredients in a small bowl. Drizzle the glaze over the cooled cake. Slice and serve.
¼ cup powdered sugar, 1 teaspoon vanilla bean paste, 1 tablespoon water

Notes

Storage: Once cool, transfer leftover cake to an airtight container and store at room temperature for 2-3 days or in the fridge for up to 1 week. You can also freeze leftover cake without the glaze for 2-3 months.

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