Flourless Pistachio & Date Cake Recipe

Name: Flourless Pistachio & Date Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 1 cup shelled pistachios; 1 cup almond flour; 25 medjool dates, pitted; 5 eggs, whites and yolks separated; juice and zest of 1 orange; 2 tablespoons coconut oil; 1 teaspoon almond extract; 1/2 teaspoon baking soda; For the glaze; 1/3 cup honey; 1/3 cup water; 1 teaspoon almond extract; 1/4 cup shelled pistachios, chopped; 1 handful fresh mint, optional

Servings: persons

For the cake
1 cup shelled pistachios
1 cup almond flour
25 medjool dates, pitted
5 eggs, whites and yolks separated
juice and zest of 1 orange
2 tablespoons coconut oil
1 teaspoon almond extract
1/2 teaspoon baking soda
For the glaze
1/3 cup honey
1/3 cup water
1 teaspoon almond extract
1/4 cup shelled pistachios, chopped
1 handful fresh mint, optional

1
["Preheat oven to 350 degrees Fahrenheit. Cut parchment paper into a 10"" diameter round piece. Add about a teaspoon of coconut oil onto 10"" springform cake pan to and evenly distribute using a kitchen towel. Place parchment paper into greased cake pan and set aside.", "Roughly chop shelled pistachios and set aside.", "Place the almond flour, pitted medjool dates, egg yolks, juice and zest of one orange, coconut oil, almond extract, and baking soda into the bowl of a food processor, fitted with an s-blade. Pulse until everything comes together into a smooth batter.", "Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whip until stiff peaks form.", "Using a rubber spatula, carefully fold the chopped pistachios and batter into the egg whites. Transfer into prepared springform pan.", "To prepare glaze, place the honey and a the water into a small pot with the almond extract. Bring to a simmer. Remove from the heat and add the chopped pistachios. Pour the glaze over cake, evenly distributing pistachios over the top surface of the cake. Sprinkle a couple mint leaves over the cake and serve. Tastes great with vanilla ice cream or coconut whipped cream!"]

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the cake, 1 cup shelled pistachios, 1 cup almond flour, 25 medjool dates, pitted, and more.

Yes, Flourless Pistachio & Date Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flourless Pistachio & Date Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions