Dessert AmericanEggsChocolatePistachioVegetarian

Pistachio Chocolate Snacking Cake

Name: Pistachio Chocolate Snacking Cake
Cuisine: American
Ingredients: Cake: Cooking spray; Cake: 0.5 cup boiling water; Cake: 0.5 cup Dutch-process cocoa; Cake: 1 cup packed light brown sugar; Cake: 0.25 cup vegetable oil; Cake: 2 teaspoons vanilla extract; Cake: 1 large egg plus 1 egg yolk; Cake: 0.5 cup whole buttermilk; Cake: 0.75 teaspoon baking powder; Cake: 0.5 teaspoon baking soda; Cake: 0.5 teaspoon kosher salt; Cake: 1 cup all-purpose flour (about 4 1/4 ounces); Pistachio Frosting: 0.5 cup unsalted butter, softened; Pistachio Frosting: 1.5 teaspoons vanilla extract; Pistachio Frosting: 0.5 teaspoon kosher salt; Pistachio Frosting: 1.5 cups powdered sugar (about 6 ounces); Pistachio Frosting: 0.5 cup pistachio paste; Pistachio Frosting: 2 tablespoons heavy cream; Pistachio Frosting: 2 to 4 drops organic green food coloring (optional); Pistachio Frosting: Chopped raw pistachios, for garnish

5.0 (1 rating)

Contains:DairyEggGlutenTree Nut

High FODMAPTriggers: Cashews or pistachios, Milk, yogurt or soft cheese, Cream, Wheat flour

Fructans · GOS · Lactose

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

This is one of our favorite new cake recipes. It is moist, not-too-sweet, and the pistachio frosting puts it over the top. Recipe is courtesy of Food & Wine.

Directions

1
Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray. Line bottom and sides of pan with parchment paper, leaving a 2-inch overhang on 2 opposite sides; set aside.
2
Whisk together 1/2 cup boiling water and cocoa in a small heatproof bowl; set aside. Whisk together brown sugar, oil, and vanilla in a large bowl until well combined. Whisk in egg, egg yolk, and buttermilk. Add baking powder, baking soda, and salt; whisk to incorporate. Add cocoa mixture (do not stir), then add flour. Whisk vigorously until batter is well combined, about 20 seconds.
3
Transfer batter to prepared baking pan. Bake until a wooden pick inserted into center comes out with a few moist crumbs, about 25 minutes, rotating pan halfway through baking time. Let cake cool completely in pan on a wire rack, about 1 hour and 30 minutes. Lift cake from pan using parchment paper overhang as handles; transfer to a platter. Discard parchment paper, and set cake aside.
4
For the pistachio frosting, beat butter, vanilla, and salt in a stand mixer fitted with the paddle attachment on medium speed until well combined, about 1 minute. Reduce mixer speed to medium-low, and gradually beat in powdered sugar, pistachio paste, and heavy cream, stopping to scrape down sides of bowl as needed. If desired for a brighter green color, add 2 to 4 drops of green food coloring. Increase speed to medium-high, and beat until frosting is light and fluffy, about 2 minutes. Spread frosting evenly over cake, and garnish with chopped pistachios.

Diets

Fits as written

Vegetarian
Pescatarian
Halal-friendly
Low-sodium

Works with easy swaps

Gluten-free (1)

all-purpose flour → gluten-free all-purpose flour blend

Dairy-free (3)

whole buttermilk → plant milk with 1 tbsp lemon juice per cup
unsalted butter → plant-based butter
heavy cream → full-fat coconut cream

Low FODMAP (5)

whole buttermilk → lactose-free milk with 1 tbsp lemon juice per cup
all-purpose flour → gluten-free all-purpose flour blend
pistachio paste → walnuts or macadamia nuts
heavy cream → lactose-free cream
Chopped raw pistachios → walnuts or macadamia nuts

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.