Pistachio Breakfast Cake with Pistachio Frosting (Vegan & Gluten Free)

It all started with a pistachio donut. I mean, not exactly…I’ve always loved pistachios but this ONE pistachio donut earlier this summer got me thinking about pistachios day & night. I couldn’t wait for the time I would conveniently pass by that bakery to get it again.

All to say…the next time I finally got it, I was quite disappointed (not sharing names here).

However, that one donut also led me to enter my pistachio phase…which led me to this.

If you’re thinking pistachios are one of the most expensive nuts out there, same same. Hence why I haven’t really baked with pistachios all that much. But this one is truly a masterpiece of mine—there are pistachios blended into the cake batter AND the frosting. Not to mention it’s primarily made of oat flour and baked in a loaf pan: a simple, approachable recipe that YOU can bake for breakfast.

You’ll need:

  • Oat Flour
  • Tapioca Flour (sub option available)
  • Pistachios
  • Baking Powder
  • Baking Soda
  • Almond Milk
  • Vinegar
  • Dates
  • Maple Syrup
  • Vegan Butter / Coconut Oil
  • Dairy Free Yogurt
  • Vanilla & Almond Extract
  • Japanese Sweet Potato
  • Lemon

Don’t we love this list of ingredients?!

I promise, getting out of bed will be 10 000x easier when you know this cake is waiting!

Watch this pistachio cake in action on my Instagram!

Pistachio Breakfast Cake with Pistachio Frosting

A nutrient dense pistachio breakfast cake full of sweet roasted pistachio flavour. Naturally sweetened and topped with a sweet potato frosting.
Cook Time 45 minutes
Servings 6 slices


For the Cake

  • 1 cup + 2 tbsp oat flour
  • 1/2 cup tapioca flour*
  • 1/2 heaping cup roasted salted pistachios
  • 1 1/2 tsp baking powder
  • dash of baking soda
  • 3/4 cup almond milk
  • 1 tbsp apple cider vinegar
  • 6 pitted dates*
  • 1/2 cup vegan butter** melted & cooled to room temperature
  • 1/2 cup dairy free yogurt room temperature
  • 1 tbsp vanilla extract
  • 1/2 tsp almond extract

Pistachio Sweet Potato Frosting

  • 1/2 cup steamed & mashed Japanese sweet potato
  • 1/4 cup roasted salted pistachios (plus more to top)
  • 3 tbsp maple syrup
  • 3 tbsp melted vegan butter or coconut oil
  • juice of 1/4 lemon
  • 1/2 tsp apple cider vinegar
  • optional: 1/2-1 tsp matcha (for colour)


For the Cake

  • Preheat oven to 350°.
  • Blend pistachios and dry ingredients in a large blender.
  • Transfer to a bowl. Blend dates with wet ingredients.
  • Combine dry and wet ingredients and transfer to lined mini loaf pan.
  • Bake at 350° for 42-45 mins. Turn oven off & leave it open with the cake inside, letting it cool slowly in the oven for 1 hour. Remove from oven and cool to room temperature.

Pistachio Sweet Potato Frosting

  • Blend all ingredients in a blender until really smooth.
  • Spread onto fully cooled cake and top with additional crushed pistachios.
  • Place in fridge to set! Slice, store in fridge, or enjoy!


Tested subs:
*To sub tapioca flour and dates, use a total of 2 cups of oat flour (no other flours needed) + 1/2 cup maple syrup for the dates.
**Vegan butter can be subbed with coconut oil or olive oil. 
Keyword Baking, Breakfast, Oatmeal, Oats, Pistachio, Vegan

If you try this and like my recipe, be sure to tag me at @feliciasfabfoodz — I can’t wait to hear what you think!

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