Pistachio Cake with AEVO


  • 1 cup shelled pistachios (unsalted)
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup AEVO (Avocado Extra Virgin Oil)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup plain yogurt
  • Green food coloring (optional)
  • Powdered sugar for dusting (optional)


  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a food processor, pulse the pistachios until finely ground. Set aside.
  3. In a bowl, whisk together flour, baking powder, and salt.
  4. In a separate large bowl, beat together sugar and AEVO until well combined.
  5. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Mix in the ground pistachios into the wet ingredients.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt. Mix until just combined.
  8. If desired, add a few drops of green food coloring to enhance the pistachio color.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  12. Once cooled, dust the top with powdered sugar if desired.
Nutrition Facts (perserving)
Calories 300
Total Fat 18g
Saturated Fat 3g
Cholesterol 60mg
Sodium 180mg
Total Carbohydrates 30g
Dietary Fiber 2g
Sugars 18g
Protein 6g

Note: Nutrition facts may vary based on specific ingredients and portion sizes. Adjustments can be made based on dietary preferences and needs.