How to Make Pistachio Walnut Loaf with Date Paste (Gluten-Free)
Made with rich ground walnuts and pistachios, creamy yoghurt, fragrant vanilla, and naturally sweetened with luscious homemade date paste, this gluten-free pistachio loaf is moist, hearty, and deeply satisfying. Plus, there’s no refined sugar here—just nourishing ingredients create a balanced, energy-rich dessert.
Equipment
Ingredients
Dry Ingredients:
- 100 g walnuts grounded
- 100 g Pistachio kernels grounded
- 10 g carob powder or cocoa powder
- 100 g defatted almond flour
- 1 tbsp flaxseed grounded
- 2 tsp baking powder
- 1 tsp baking soda
Wet Ingredients:
- 3 eggs medium or 2 large
- 100 g yoghurt Greek, homemade Bulgarian yoghurt or plain skyr
- 100 g coconut oil melted
- 100 g date paste or maple syrup
- 1 tsp vanilla bean paste or vanilla extract
- 1 tbsp lemon juice fresh
Instructions
- Preheat and prepare:
- Preheat your oven to 200°C. Line either a round or a loaf cake tin with parchment paper or lightly grease it.
- Mix the dry ingredients: In a large bowl, combine the ground walnuts, ground pistachios, almond flour, carob powder, flaxseed, baking powder, and baking soda. Stir to combine into a pistachio walnut cake mix.
- Blend the wet ingredients: In another bowl, whisk together the eggs, melted coconut oil, skyr, date paste, vanilla bean paste, and lemon juice until smooth and emulsified.
- Combine: Pour the wet mixture into the dry and fold gently until no streaks remain. The batter should be thick but pourable. If it seems too dry, add 1–2 tbsp of plant milk.
- Prepare to Bake: Pour the batter into the prepared tin and smooth the top. Sprinkle chopped walnuts and pistachios on the top along with 1-2 tsps of vanilla sugar.
- Bake: First, bake it for 15 minutes at 200°C. Then turn the heat down to 180°C and cook for 35–40 minutes, or until the top is golden and a skewer inserted comes out clean.
- Cool: Let the pistachio walnut cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy!
Notes
Sweetness: This cake is mildly sweet. For a sweeter finish, drizzle with melted dark chocolate or a thin tahini-maple glaze.
Texture: Thanks to the nuts and date paste, the texture is slightly dense but moist, almost like a Mediterranean nut cake.
Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Freezing: It freezes beautifully. Slice, wrap, and freeze for up to 3 months.
YourDani x x
Nutrition
Calories: 260kcalProtein: 10gFiber: 4g
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