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Pistachio and Date Cake

Pistachio and Date Cake – A Naturally Sweet, Wholesome Treat

This refined sugar-free cake is packed with the natural sweetness of dates and the nutty richness of pistachios. Moist, spiced, and nourishing—perfect for tea time, gifting, or healthy snacking.

  • Total Time: 55 minutes
  • Yield: 8–10 slices 1x

Ingredients

Scale
  • 1 cup shelled pistachios (unsalted)
  • 1 cup pitted Medjool dates
  • 1 cup flour (all-purpose, almond, or gluten-free blend)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp ground cardamom
  • Pinch of salt
  • ½ cup olive oil or neutral oil
  • 2 eggs (or 2 flax eggs for vegan)
  • ⅓ cup plant-based milk (almond, oat, or coconut)
  • 1 tsp vanilla extract
  • Zest of 1 orange (optional)

Instructions

  1. Soak and mash the dates into a smooth paste.
  2. Pulse pistachios into a coarse meal.
  3. Whisk dry ingredients together in one bowl.
  4. Combine wet ingredients (oil, eggs, vanilla, date paste, milk).
  5. Fold together wet and dry ingredients, pour into a greased pan.
  6. Bake at 350°F (175°C) for 35–40 minutes.
  7. Cool before slicing and top with optional glaze or garnish.
  • Author: Norah
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Snack
  • Method: Baked
  • Cuisine: Middle Eastern-Inspired, Mediterranean