Pistachio Cake with Whipped Coconut Cream & Candied Pistachios

Preheat oven to 350ºF. Grease an 8-inch round cake pan with nonstick spray and/or line with parchment paper. Set pan aside.

Put oats and pistachios into a blender or food processor to grind into flour. Blend until no large bits of either are visible, about 1 minute. Pour the oat-pistachio flour into a mixing bowl and add sugar, baking powder, and salt.

In the same blender, combine all remaining ingredients except coconut oil, which will re-harden when it touches the cold eggs and applesauce. Pour this green liquid over the dry ingredients. Add coconut oil and quickly stir to combine.

Pour batter into greased pan and bake for 20 minutes. The cake should look set, and the edges will start to brown. Let cake cool at room temperature before adding toppings, either on a wire rack or in the pan itself, depending on how you plan to serve it.

While the cake cools, make the candied pistachios. Put pistachios into a small pan on the stove over medium heat. When pistachios start to brown (about 10 minutes), turn off the heat and add maple syrup, and stir until syrup is evaporated. Add salt, and transfer to a plate to cool. Once cooled, roughly chop with a sharp knife.

To assemble the cake, top cooled cake with whipped coconut cream and candied pistachios. Cake can be eaten at at room temperature, or cold when stored in the fridge for up to 1 week.