Moist pistachio layer cake with almond icing, made with lectin free flours and gut-friendly sweeteners, is good enough for the fanciest affair – even a wedding.
LFG pistachio wedding cake will have you wondering why you ever ate lectins or sugar in the first place. Moist, wedding-cake-quality layers with the fluffiest almond butter cream icing you've ever tasted – it's a cake you'd expect to be served at a wedding reception. Make it lectin free for any occasion.
I recently catered a wedding. The bride (one of my best friends) and groom requested a big grazing board, filet mignon and seared ahi. While I made all the food, the bride's daughter made the cake. And I must say, I was very impressed at this young baker's accomplishment. The layers were alternating pistachio and carrot. The fluffy, whipped almond icing was something to have and to hold.
Neither the cake nor the icing were lectin free. The cake was made with all-purpose bleached flour and sugar. And the icing was Crisco and confectioners sugar. Don't worry, I fixed that. I had a small bite to be polite. I was especially wowed by the pistachio cake. So I vowed to decipher the recipe for all of you, and make it lectin free. I may or may not have had a few more bites just to get all the ratios right.
I used a combination of olive oil and French butter to give this cake it's richness. Organic sour cream makes the cake very moist. And layers of nutty, pistachio cake are frosted with fluffy almond icing.
You will say "I do" to a second piece. And, once you make this cake, you'll want to plan a wedding just to serve it. Okay, it's not just for weddings, but this cake tastes that fancy. So at least plan a party, and serve this cake to all your friends. Tell them it's Lectin Free Gourmet.
Let's make this cake.
Pistachio Wedding Cake
1/2 Cup Olive Oil
2 Tbsp Melted French Butter
2 tsp Vanilla Extract
1 Tbsp Almond Extract
2 Cups Almond Milk
1/2 Cup Organic Sour Cream or Coconut Yogurt
3/4 Cup Allulose
1 Tbsp Raw Local Honey
4 Cups LFG Flour Blend*
1 1/2 tsp Baking Powder
1 tsp Baking Soda
3/4 Cup Crushed Pistachios
*2:1:1 Cassava, Blanched Almond, and Coconut Flours
LFG Almond Butter Cream Frosting
1 Cup Coconut Oil (room temp)
1 Cup French Butter (room temp)
2 Cups Confectioner's Sweetener
1 Tbsp Almond Extract
Step 1: Mix Wet Ingredients
Preheat oven to 350 degrees F. In a large bowl, add eggs, oil, butter, extracts, almond milk, sour cream, allulose, and honey. With a hand mixer, whisk on low speed for 30 seconds and high speed for 90 seconds until light and fluffy.
Step 2: Stir in Dry Ingredients
In a separate bowl, combine flour, baking powder, and baking soda. Whisk dry ingredients until well incorporated. Gradually add dry ingredients to wet ingredients, stirring gently so as not to deflate the fluffiness.
Step 3: Fold in Pistachios
Carefully fold in crushed pistachios. Add pistachios to the cake batter. Insert the spatula into the center of the batter all the way to the bottom of the bowl. Pull the batter toward you, then lift it up and away to the far edge of the bowl. Turn the bowl one-quarter turn, and repeat 3 more times until nuts are folded in.
Step 4: Bake the Cake
Pour cake batter into two or three parchment lined, round cake pans. I doubled the recipe and made six thin layers for the photo. Bake for 22 - 25 minutes until toothpick inserted into center comes out clean. Cool cakes completely before frosting.
Step 5: Whip the Frosting
In a large bowl, add all frosting ingredients. With a hand mixer, whip until smooth and fluffy. This took me several minutes until the frosting was the consistency I like.
To assemble the cake, set the bottom layer onto a plate or cake stand. Lightly frost the top of this layer. Set another layer onto the frosted surface. Repeat if you have a third layer. Frost the sides of the entire cake first, then finish by frosting the top.