Lemon Ginger Pistachio Cake With Greek Yogurt Cream

Name: Lemon Ginger Pistachio Cake With Greek Yogurt Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Whole Wheat Pastry Flour; 2 teaspoons Baking Powder; 1 teaspoon Ground Ginger; 1/2 teaspoons Sea Salt; 3/4 cups Coconut Sugar; 1/2 cups Coconut Oil, Melted And Cooled, Plus More For Greasing; 1/3 cups Agave Nectar; 2 whole Pasture-raised Eggs, Room Temperature; 1 teaspoon Vanilla Extract; 1 whole Medium Lemon, Zested; 1/2 cups Low-fat Kefir; 1/4 cups Freshly Squeezed Lemon Juice (about 1 Medium Lemon); FOR THE FROSTING:; 8 ounces, weight Full Fat Cream Cheese, Room Temperature; 1/2 cups 2% Greek Yogurt; 2 Tablespoons Agave Nectar; 3/4 teaspoons Ground Ginger

Servings: persons

1-1/2 cup Whole Wheat Pastry Flour
2 teaspoons Baking Powder
1 teaspoon Ground Ginger
1/2 teaspoons Sea Salt
3/4 cups Coconut Sugar
1/2 cups Coconut Oil, Melted And Cooled, Plus More For Greasing
1/3 cups Agave Nectar
2 whole Pasture-raised Eggs, Room Temperature
1 teaspoon Vanilla Extract
1 whole Medium Lemon, Zested
1/2 cups Low-fat Kefir
1/4 cups Freshly Squeezed Lemon Juice (about 1 Medium Lemon)
FOR THE FROSTING:
8 ounces, weight Full Fat Cream Cheese, Room Temperature
1/2 cups 2% Greek Yogurt
2 Tablespoons Agave Nectar
3/4 teaspoons Ground Ginger

1
Preheat oven to 350u00b0F and lightly grease three 6-inch-diameter cake pans with coconut oil. Set aside.
2
In a small bowl, whisk flour, baking powder, ginger, and sea salt. Set aside while you prepare the wet ingredients.
3
Using a stand mixer or handheld mixer, cream coconut sugar, coconut oil, and agave nectar until smooth. You'll know the mixture is creamed and ready when it turns from a golden brown to a light brown and only a few specks of coconut sugar remain.
4
Add 2 eggs, vanilla extract, and lemon zest and beat again until smooth. Pour in half of the kefir and lemon juice, followed by half of the combined dry ingredients. Mix, repeat the process, and mix again just until the batter is smooth. Don't over-mix!
5
Divide batter evenly amongst the three small cake pans-each one should be about 3/4 full. Bake for 22 minutes, or until firm in the center and golden around the edges. The batter itself is already a light golden color, but when it's baked through, the edges will be slightly darker. You should also test by poking a toothpick through the center of each layer-it should come out mostly clean. Let cakes cool completely before you frost them.
6
While the cakes cool, prepare the frosting. Using a stand mixer or handheld mixer, cream the cream cheese, Greek yogurt, and agave nectar until smooth. Add ground ginger and whip on high until light and fluffy, about 5-6 minutes.
7
Assemble the cake. Place one layer down on a cake stand or plate, then smooth a layer of frosting. You should use about 1/4 cup of frosting on each layer, making sure to save enough to frost the entire cake once all the layers are stacked. Garnish with chopped pistachios and sliced lemon, if desired.
8
Slice and serve. Store leftovers in an airtight container for up to one week. The frosting may change color slightly, but that is just the result of the Greek yogurt and cream cheese coming in contact with oxygen. The cake will also toughen up in the fridge, so keep that in mind.
9
Enjoy!

809

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 1-1/2 cup Whole Wheat Pastry Flour, 2 teaspoons Baking Powder, 1 teaspoon Ground Ginger, 1/2 teaspoons Sea Salt, and more.

Yes, Lemon Ginger Pistachio Cake With Greek Yogurt Cream Cheese Frosting 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!

Lemon Ginger Pistachio Cake With Greek Yogurt Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions