Maple Pistachio Cookie Cake with Chocolate Frosting – Low Sugar + Lots of Love
Continuing my quest to show you delicious and nutritious low sugar options to satisfy that sweet tooth, I’ve come up with this beauty.
Maple Pistachio Cookie Cake with Chocolate Frosting
Truly, I’m not really certain how these ideas pop in my head.
Usually I take an inventory of my pantry, decide what options I’ve been brainstorming don’t require a trip to the store and get to cookin’!
So, true to form on Friday night, this baby was born!
(PS-Yes, I’m that cool I bake on Friday night, you too, sweet! I knew we were friends.)
Maple Pistachio Cookie Cake is so simple it should be a sin.
Really, I mean since my Cuisinart replacement blade for my food processor is still DELAYED, I’ve had to be quite creative how I can create these gems without a food processor.
Also, I don’t like dishes. I’ve found lately I spend far to many hours cleaning because I tend to dirty every dish when I bake.
This Maple Pistachio Cookie Cake was made in my Ninja, a one stop shop and can easily be throw in the dishwasher for an easy peasy clean up.
Pistachios ground into a fine flour mixed with my staple white whole wheat flour makes this beauty light, nutty and texture-ific!
And, because no cake is complete without a rich, chocolatey frosting in my book, I slather this baby up with my “frosting” swap, a simple blend of plain Greek yogurt, cocoa powder and a touch of maple syrup. (I’ve used that hack in these donuts, these cookies and oh ya, these bundt cakes too!)
Now, who’s ready to dive into this Maple Pistachio Cookie Cake?
I’ll grab an extra fork or two!
- 1 1/2 cups shelled salted pistachios
- 1 1/4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 baking soda
- 1/4 teaspoon kosher salt
- 1 cup milk of choice
- 1 large egg
- 1/4 cup melted vegetable based butter I use Smart Balance Light
- 1 teaspoon vanilla extract
- 1/3 cup + 1 teaspoon pure maple syrup
- 3/4 cup plain Greek yogurt
- 1 teaspoon cocoa powder
Preheat oven to 350*F.
To a food processor or blender, add pistachios and pulse until flour like consistency is achieved (usually 20 to 30 seconds).
Add in the flour, baking powder, soda and salt. Pulse again for 30 seconds.
Add in the milk, egg, melted butter, vanilla and maple syrup. Process until combined, usually 30 to 45 seconds.
To an 8 x 8-inch pan sprayed with cooking spray, pour batter.
Evenly spread out and bake for 45 minutes, or until toothpick comes out clean when inserted in the center.
Remove from oven and let cool.
To make frosting, add 1 teaspoon cocoa powder to 3/4 cup plain Greek yogurt with 1 teaspoon maple syrup.
Once cake has cooled, frost! Store in an airtight container in the refrigerator for up to 5 days for best quality.
If batter appears to thick to stir easily, add an extra 1/4 cup of milk.