Lime Pistachio Cake

Check out this Lime Pistachio Cake 🍰! Ever tried a green cake before? 😍 I was seriously impressed—this one’s climbed up my favorites list for sure. It turned out moist, fluffy, and seriously delicious. Surprisingly, you don’t even taste the spinach in it, so no worries there!

Lime Pistachio Cake

Lime Pistachio Cake


  • Juice of 1 or 2 limes (or lemons)
  • 3/4 cup (180ml) regular milk
  • 1/2 cup (50g) pistachios
  • 2 eggs
  • 1/4 cup (50g) oil of choice
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (50g) almond flour OR almond meal
  • 1 tsp baking powder
  • 1/4 cup (50g) birch sugar OR any other refined sugar
  • Zest of 1 lime (or lemon)
  • A handful of fresh spinach
  • For the healthier cream frosting:
  • 2 tbsp low-fat cream cheese
  • 2 tbsp cottage cheese (Magerquark)
  • 1 tbsp sweetener of choice
  • Some lime or lemon juice (less than half a lemon)


  1. Prep: Prepare a small loaf pan (20cm) with parchment paper, grease the edges, and preheat the oven to 350°F (180°C).
  2. Combine and blend: Mix lime juice with milk and let it sit for 5 minutes until slightly creamy. Blend milk, pistachios, spinach, eggs, and oil in a high-speed blender until smooth. If your blender doesn't have a high-speed function, blend them separately in a food processor until finely mixed.
  3. Mix and bake: In a big bowl, combine all dry ingredients. Add the wet mixture and stir gently with a fork or spatula until combined—be careful not to overmix. Transfer the batter to the pan and bake for 50-60 minutes or until a wooden stick comes out clean. If the top gets too dark, cover it with aluminum foil while baking. Let it cool completely before frosting.
  4. Frosting: Combine all frosting ingredients until creamy and spread it on the cake. If you're using my ingredients, store the cake in the fridge. Enjoy! 🥰

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