These raspberry pistachio cake bars are incredibly moist, tender and easy to whip up in one bowl. The nuttiness of the pistachio and tanginess of raspberries work perfectly together!
I opt for square pan recipes whenever I feel like baking something quick. Square pans are easier to line compared to round pans, there is a larger surface area to play with the toppings, and you do not need think about layering. This recipe is one of my absolute favorites that also works as breakfast.
In this recipe, the batter is primarily made with almond flour which makes the squares fiber rich while being gluten-free. Healthy coconut oil is used to keep them nice and moist. They are rich, decadent and loaded with fresh raspberries!
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You will love this recipe because...
It's delicious - The combo of nutty pistachios and tangy raspberry is the best.
It's healthier - This recipe is free of gluten, dairy, and refined sugar. They are also fiber and nutrient packed thanks to the almond flour.
It's easy - This recipe is made in one bowl with very simple steps.
It bakes fast - It only takes 18 - 20 minutes to bake, shorter than typical cake recipes.
It stays moist - Even on day three!
Fresh vs frozen raspberries
Use either frozen or fresh raspberries. If using frozen, use them straight from your freezer without thawing.
Ingredients for this recipe
- Coconut oil - Refined type (without coconut scent) recommended
- Eggs
- Coconut sugar
- Honey
- Vanilla extract
- Almond flour - Blanched, fine flour
- Coconut flour
- Baking soda
- Salt
For Toppings:
- Shelled pistachios - Make sure to use an unsalted type
- Raspberries
How to make raspberry pistachio cake bars
1. Prepare. Preheat the oven to 350°F/ 176°C. Line a 9-inch square pan with parchment paper.
2. Mix the wet ingredients. In a large bowl, combine the melted coconut oil, eggs, coconut sugar, honey, and vanilla together and whisk well.
3. Add in the dry ingredients. Stir in the almond flour, coconut flour, baking soda, and salt.
4. Top. Pour the batter into the pan, then top with crushed raspberries and pistachios.
5. Bake. Bake for 18 - 20 minutes or until an inserted toothpick comes out clean. Let cool for at least 15 minutes before cutting them into squares.
*See below recipe card for detailed directions.
Tips
1. To avoid watery batter, make sure there is no water trapped inside the raspberries. Patting them dry with paper towels helps.
2. Do not crush the raspberries too finely as it could make them release too much moisture during the baking.
3. The batter will be thick. Make sure to spread well and flatten the surface so it bakes evenly.
Storing direction
Store the raspberry pistachio cake bars for up to two days, covered at room temperature. Transfer to the fridge beyond that.
These bars can be frozen for up to 3 months. Thaw in the fridge to serve.
More square pan recipes
- Gluten-free Chewy Peanut Butter Blondies
- Gluten-free Dairy-free Carrot Cake (Easy and Moist)
- Flourless Fudgy Sweet Potato Brownies
Recipe
Raspberry Pistachio Cake Bars (Easy and Moist)
Equipment
- 1 x 9-inch square pan
Ingredients
- ⅓ cup refined coconut oil melted
- 2 large eggs
- ¼ cup coconut sugar
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 ¾ cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 2 pinches salt
Toppings:
- ⅓ cup unsalted shelled pistachios roughly chopped
- 1 cup raspberries patted dry
Instructions
- Preheat the oven to 350°F/ 176°C. Line a 9 inch square pan with parchment paper.
- In a large bowl, combine the melted coconut oil, eggs, coconut sugar, honey, and vanilla together and whisk well.
- Stir in the almond flour, coconut flour, baking soda, and salt. Mix well. The batter will be thick.
- Pour the batter into the pan and spread evenly.
- Top with raspberries, crushing each one just a bit with fingers as you add. Sprinkle with crushed pistachios as well.
- Bake for 18 - 20 minutes or until an inserted toothpick comes out clean. The middle can still be soft as it continues to cook out of the oven. Let cool for at least 15 minutes before cutting them into squares.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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