If you’re a fan of nutty and sweet flavors, then you’re in for a treat! Maple Pistachio Layer Cake is a delicious and unique dessert that will impress your taste buds. The cake is made with a moist and fluffy pistachio base that is layered with a creamy maple frosting.
The combination of the nutty pistachio and the sweet maple creates a perfect balance of flavors that will leave you wanting more. This cake is perfect for any occasion, whether it’s a birthday party or a family gathering.
It’s also great for those with dietary restrictions, as it can be easily made gluten-free and dairy-free. So go ahead, indulge in this heavenly cake and savor every bite!
Maple Pistachio Layer Cake Recipe
I was out with my lovely friend enjoying a cool Boston afternoon in this fabulous wine bar, Sonsie. I love that place. Wine, cheese, coffee, and cake. Long panel windows open to the city and let you gaze at Newbury’s pedestrian crowd.
All my favorite things are bundled into a charmingly romantic setting. I’m in heaven as it’s the perfect venue for a relaxing afternoon.
I remember we ordered their maple pistachio layer cake, and snickered like bad little girls about to do something naughty.
As we gloriously indulged into every sugary bite, we cared less and less about our Paleo diet “rules.” Wine and cake are good for your happiness and mentality, and to us, they have a special place in our respective lifestyle.
It’s quite cozy in Sonsie with tables situated close together. You may be seated close enough to a neighboring table to make a new friend, or encounter some awkward situation.
Like some blundering type of man-breed spraying us with slurred words of embarrassment and bothering us about our cake.
He ordered one too, which I was truly grateful for because a bite-full of cake halts any idiotic words leaching from his mouth. Mildly amusing as it was, I just wanted my cake in peace.
I made this Paleo maple pistachio layer cake for that funny moment, modeled after Sonsie’s cake. Though, the thought of slicing all those layers bored me, so I went out and bought Wilton’s Five Layer cake pan set.
I actually really like this set. There are five small (6-inch diameter 3/4-inch deep) non-stick pans which make the perfect pretty layers with out the hassle and sloppiness. I see some big cake plans for this one!
The frosting is one of my favorites. I made pistachio paste by soaking and roasting the nuts, then pureeing them into a paste. Heapings of the pistachio paste are whipped up with vanilla frosting.
Once blended, the decadent white frosting showcases flecks of pistachio, only giving it a slight tint of spring green. Although looking at these pictures, I realized that I could have been a bit more liberal with the frosting in between the layers.
I can’t think of a better way to spend your afternoon with a slice of this pistachio beauty. Paired with wine and coffee, and you’ll be in whimsical state of bliss.
The caveman (including modern “cavemen”) may have been quite the idiot, but he was smart enough not to forgo something this delicious.
Maple Pistachio Layer Cake
Makes 5 6×0.75″ pans or two 8×2″ pans
- For the Cake
¾ cup (110g) of Maple Sugar
¾ cup (140g) of Coconut Oil (measured softened)
¾ cup (110g) of Coconut Flour
¾ cup (96g) of Arrowroot Flour
2 teaspoons of Baking Powder
1 teaspoon of Salt
1 cup of Almond Milk (or Light Coconut Milk)
2 teaspoons of Vanilla Extract
- For the Pistachio Paste
1 cup of Raw De-Shelled Pistachios
2 Tablespoons of Maple Sugar
1 Tablespoons of Coconut Flour
- For the Frosting
1 cup of Palm Shortening
½ cup of Raw Honey
¾ cup of Arrowroot Starch, sifted
3-4 Tablespoons of Pistachio Paste
½ teaspoon of Almond Extract
- For the Cake
- Preheat oven to 350F.
- In a large mixing bowl, combine the maple sugar and coconut oil and whip on high speed for about 2 minutes.
- Sift together the coconut flour, arrowroot flour, baking powder, and salt to make the dry flour mixture.
- Whisk together the almond milk and extract to make the liquid mixture.
- Add half of the dry flour mixture to the mixing bowl and whip until the flours absorb into the oil and becomes fluffy again. Scrape the sides with a spatula to incorporate.
- Add three of the eggs and half of the liquid ingredients and mix.
- Add the rest of the flour mixture, the remaining three eggs, and the rest of the liquid ingredients.
- Beat all the ingredients on high speed with the whisk until combined and fluffy, about one minute.
- Portion the batter into each cake pan and bake at 350F for 25-30 minutes until an inserted toothpick comes out clean.
- For the Pistachio Paste
- Soak the pistachios in boiling water for about 10 minutes. Drain and rinse. Peel out the brown spots if you wish.
- Spread the pistachios on a baking sheet and bake at 350F for 10 minutes.
- Add the roasted pistachios to a food processor along with the maple sugar and coconut flour.
- Blend until smooth, about 3-5 minutes.
- For the Frosting
- Whip together the pistachio paste and half of the shortening until combined.
- Add the rest of the shortening and honey and whip on high speed until combined. Add the rest of the ingredients and whip.
- You may have to refrigerate the frosting for about 30 minutes and rewhip before using on the cake.
- Flip each cake layer and frost the sides and top of each cake with a thin layer of frosting.
- Refrigerate for about 10 minutes.
- Add about 2 Tablespoons worth of frosting on the surface and spread until it’s mostly flat.
- Refrigerate again for about 10 minutes.
- Stack the cake and liberally apply frosting to the top and sides.
- I used Wilton’s 5 layered cake set because I was too lazy to cut all those layers myself.
- There is enough batter for 12 cupcakes or two 8-inch pans.
- Pistachio paste can be bought, here. But, it’s probably cheaper to make it homemade.