Gluten-free Pistachio Cake

Step 1

Preheat the oven 350°F then lightly grease a 1lb loaf pan and set aside.

Step 2

In a large bowl, combine 1 cup almond flour, 1 cup brown rice or oat flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Sift together then set aside.

Step 3

In a separate large bowl, combine the 2 eggs with 1/4 cup milk, 1/2 cup yogurt, 1/2 cup pure maple syrup, 2 teaspoons vanilla and 1 teaspoon almond extract. Whisk until smooth. Add the dry ingredients to the wet along with melted coconut oil and 1/2 cup finely chopped pistachios.

Step 4

Transfer the batter to the loaf pan and bake for 35-40 minutes, or until light golden brown on top. A knife should come out clean when you stick it into the center of the loaf. Allow to cool for about 20 minutes before removing from the pan.  Top with lemon icing (optional- see notes) and additional pistachios, serve and enjoy!