Ingredients

• 2 Tbsp Gluten Free Egg Replacer
• 1/4 cup Water
• 3/4 cup Coconut Nectar or maple syrup
• 1/2 cup Coconut Oil
• 1 tsp Vanilla Extract
• 1 cup Organic Unbleached White All-Purpose Flour
• 3/4 cup Organic Whole Wheat Flour
• 1 cup Pistachios roughly ground
• 2 tsp Baking Powder
• 1/2 tsp Salt

• 1 cup Coconut Cream
• 1 Tbsp Maple Syrup
• 1/4 cup Whole Pistachios toasted

Instructions

1. Pre-heat the oven to 350 degrees and grease an 8-inch round cake pan.
2. Combine the egg replacer and water in a large bowl and whisk until thick.
3. Add ¾ cup coconut nectar, coconut oil and vanilla. Whisk to combine.
4. Add the all-purpose and whole wheat flour, ground pistachios, baking powder and salt to the bowl and use a spatula to fold the dry ingredients into the wet until completely combined.
5. Pour the batter into the prepared pan and bake for 40 minutes, then transfer to a wire rack to cool.
6. While the cake cools combine the remaining coconut nectar and the coconut cream in a bowl. Use a hand mixer to beat until light and fluffy.
7. Top cake with coconut cream and a sprinkle of whole pistachios.