I have always been a big Nigella Lawson fan, I love her recipe's and her Chocolate Pistachio Cake is without exception. There is one dilemma though, my family don't particularly like sugar and some of us are vegan, hence I found myself having to put my thinking cap on to recreate this beautiful cake.
I ended up adapting this yummy cake to Dairy-Free, Sugar-Free, and Gluten-Free, and for the Keto and Paleo lovers.
I'm warning you don't make this if you're trying to lose weight because one spoonful could easily turn into more than you'd originally anticipated. It really does tantalise those taste buds.
Spare no expense with this gorgeous #Keto and #Paleo cake. It's an adapted Nigella's chocolate pistachio version and it's #dairyfree, #sugarfree, #glutenfree. With only a handful of ingredients, this proves you can have your cake and eat it!
Mark my words this cake is utterly gorgeous!
I own most of Nigella's books, and this recipe was taken from her How To Be A Domestic Goddess. If you're literally looking how to become an expert cake maker, then this book is a must buy.
Chocolate Pistachio Cake Preparation
I found Nigella's cake was moderately easy to make, though I found some areas fiddly and some ingredients unnecessary. Perhaps it's for this reason why we all love Nigella so much...she uses the finest ingredients and literally spares no expense with cost, sugar or fat.
I've never been shy about adapting recipes to my family's liking, I guess the hardest part of adapting is the worry they won't turn out flat. At least now you have the assurity this cake will turn out great.
Ingredients and execution are simple, and here I've included some helpful brands we use that can be found on Amazon should you be unable to find them in your local supermarket:
- Chocolat Madagascar 100% Cocoa or Green & Blacks Cocoa
- Raw Unsalted Shelled Pistachios
- Himalayan Salt
- Chocolat Madagascar 100% Cocoa or Green & Blacks 85% Chocolate
- Vanilla Stevia
- Gold Glimmer Confetti
You will need a powerful food processor, we use a Thermomix. A Vitamix or Magimix works equally well. For the ganache you'll need a double broiler, we use a pan of boiling water and a 1 litre pyrex jug. To serve, you'll need a 23cm dish. For good kitchen appliances check out Reviews of Kitchen Appliances We Use and Recommend!
Recipe Notes And Recommendations
I found this delicious cake to rise quite high, but sank when cooling. You don't need to be alarmed by this because it adds to the fudge texture. It is rather a light mousse cake and is very easy to eat. It isn't sweet and all the flavours burst through it. Much to my family's surprise they never guessed until I told them that it was sugar-free, gluten-free and dairy-free.
I think everyone will go crazy for this cake, be prepared that they'll be wanting seconds!
Nigella’s Chocolate Pistachio Cake – Free From Version
- 150 g Chocolat Madagascar 100% Cocoa
- 120 g Xylitol
- 150 g Raw Unsalted Shelled Pistachios
- 150 g Dairy-Free Butter
- 6 Large Organic Eggs - separated
- Pinch of Himalayan Salt
- 150 g Chocolat Madagascar 100% Cocoa
- 100 g Dairy Free Cream or Nut Milk
- 6 drops of Vanilla Stevia
- Sprinkle Gold Glimmer Confetti
Melt the chocolate in a double boiler.
Blend all the pistachios with 40g of xylitol until they resemble flour.
Add butter and another 40g of xylitol to the flour and blend together until it forms a batter.
With the motor is running, add yolks to the batter one at a time.
With the motor running, slowly add the melted chocolate mix.
Put aside for a moment. In another bowl whisk the egg whites until stiff peaks form. Add a pinch of salt, then slowly add the remaining 40g of xylitol while whisking.
Slowly fold in the white egg mixture to the batter and slowly mix/fold well.
Add to the cake tin and bake 180c for 25-30 minutes.
Leave to cool in the tin before layering with the chocolate ganache.
You may want to make this before starting the cake. Melt the chocolate in a double broiler. Once melted stir in some stevia. Mix well before topping.
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