Avocado Spelt Cake with Pistachios






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A spelt cake made with creamy, heart-hearty avocado, distinctive, nutrient-rich pistachios, sweetened with stevia, and an optional lemon icing. This cake is super rich, moist, and plain delicious.


Avocado Spelt Cake with Pistachios

adapted from lecker



Cake BatterLemon Icing

  • 300 g Ripe avocado flesh

  • 1 tsp Lemon juice

  • 50 ml Milk

  • 300 g Refined spelt flour

  • 50 g Ground pistachios

  • 50 g Finely chopped pistachios

  • 15 g Baking powder

  • 180 g Butter, softened

  • 12 package NuNaturals white stevia powder

  • Pinch of salt

  • 4 Eggs, medium

  • 1 tsp Vanilla extract



  • 130 g Icing sugar

  • 30 ml Lemon juice

  • 25 g Finely chopped pistachios




  1. Scoop out the avocado flesh and place it in a blender together with lemon juice and milk. Process until smooth.

  2. Preheat the oven to 170C/340F. Line a loaf pan with baking paper. Sift the flour into a large bowl. Add in ground and chopped pistachios and whisk until well combined.

  3. Cream together the softened butter, stevia and pinch of salt until smooth and fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla. With mixer on low speed, add flour mixture alternately with the avocado mixture, starting and ending with the flour. Mix just until incorporated.

  4. Spread the batter into the prepared baking pan and smooth the top with a spatula. Bake for about 70 minutes and cover the cake after 45 minutes in the oven. Cool the cake in the pan for 30 minutes on a wire rack, then turn out the cake to cool completely.

  5. Mix the icing sugar and lemon juice until smooth. Pour the icing over the cake and sprinkle with the chopped pistachios.







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