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Explore No Refined Sugar Series: Pistachio Lemon Cake with 18,679 views, 381 likes, and 6 comments. Experience the impact of this video content that has captured audience attention.

Ep. 4 of our No Refined Sugar Series 💚 Pistachio Lemon Cake. A little nutty, a little zesty, and so good. Ingredients • ⅔ cup unsalted pistachios • ⅔ cup allulose or monk fruit • 1 tbsp lemon zest • 2 cups flour • ¼ tsp salt • 2 tsp baking powder • ½ tsp baking soda • 1 cup chopped, pitted Medjool dates (155 g) • 1¼ cups lukewarm almond milk • ⅓ cup mild olive oil • ¼ cup lemon juice • 1 tsp vanilla extract • ½ tsp almond extract Topping: ⅓ cup chopped pistachios Instructions 1. Heat oven to 350°F (180°C). Line and grease an 8-inch round pan. 2. Blend pistachios until coarsely ground. 3. Rub lemon zest into sweetener in a bowl. 4. Whisk in flour, salt, ground pistachios, baking powder, and baking soda. 5. Stir in dates, almond milk, oil, lemon juice, and extracts until combined. 6. Pour into pan; sprinkle with chopped pistachios. 7. Bake 45–55 min, until a toothpick comes out clean. 8. Cool in pan 10 min, then transfer to a rack. Cool completely before serving. #easyrecipes #pistachiocake #lemoncake

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