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Pistachio, Almond and Coconut Cake

Looking for a vegan sweet treat? These pistachio, almond and coconut cake squares couldn’t be simpler to make and are just gorgeous. Perfect for afternoon tea or to serve as a small sweet treat after an indulgent meal.

These came about one afternoon when I was in my kitchen wondering what to take as my foody contribution to a family dinner. My default reaction is always to make something chocolatey but as my mother-in-law doesn’t eat chocolate, it was time to get creative. I wanted to make something which would appeal to everyone in the room: young, old, sweet tooth and the fussy!

I knew dinner was going to be fairly heavy so I wanted to avoid making something equally indulgent. Given the expected crowd (not so adventurous mums and dads), I wanted to incorporate flavours which were familiar so using ingredients like coconut and pistachios which are quite prevalent in Indian desserts felt the right way to go.

So with all of that in mind, I rummaged through my kitchen cupboards and pulled out ingredients which seemed to make sense and threw them together. I was delighted with the result and the feedback from my family was pretty darn good.

What I love about this new recipe is that it takes little to no effort, or time, and because the squares are just bite size pieces, you don’t feel so guilty for eating them (unless you are certain members of my family and eat several in one sitting)!  

Serve with vegan-friendly custard or ice cream for an extra hit of deliciousness.

Pistachio, Almond and Coconut Cake
Serves 15
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
229 calories
23 g
0 g
14 g
6 g
2 g
66 g
10 g
11 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 229
Calories from Fat 116
% Daily Value *
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 10mg
Total Carbohydrates 23g
Dietary Fiber 3g
Sugars 11g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 170g smooth almond butter
  2. • 1 cup sweetened almond milk
  3. • 1 cup ground almonds
  4. • 1 cup all-purpose flour
  5. • ½ - 2/3 cup sugar (depending on how sweet you like it, I used ½ cup which for me was the perfect amount of sweetness given that we are using a sweetened almond milk)
  6. • ½ cup desiccated coconut
  7. • ½ cup pistachios roughly chopped
  8. • 1 ¼ tsp baking powder
  9. • juice of 1 lime
  10. • zest of ½ lime
  1. Pre-heat oven at 200°.
  2. Mix all of the ingredients together in a large mixing bowl, leaving some of the pistachios behind for the topping. Ensure the mixture is well mixed for a good distribution of ingredients.
  3. Check the sugar content and adjust as per your desired level of sweetness.
  4. Bake for 25minutes. The cake will still be a little soft when you remove it from the oven, but don’t worry, it will firm up as it cools.
  5. Let the cake cool completely (good 2 hours) before slicing up.
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