Gluten-Free Pistachio Cake is a delightful dessert, combining the rich and nutty flavors of pistachios with a moist and fluffy cake base. The use of gluten-free flour ensures that everyone can enjoy this delicious cake, without compromising on taste or texture.
This Pistachio Cake recipe is deliciously moist and happens to be gluten-free. Made of pistachio paste, almond flour, coconut flour, eggs, milk, and sugar. Filled with a creamy stabilized whipped cream frosting with cream cheese.
This cake has become one of my favorite cakes. Whether you’re a pistachio lover or simply looking to try something new, this cake is bound to leave you craving more with every bite. The secret to the heavenly taste of this cake lies in the quality and freshness of the pistachios. Ground and made into a paste to add a distinct nuttiness and a gorgeous green hue to the cake. 
What sets this Gluten-Free Pistachio cake apart is its versatility. It can be enjoyed as a simple and elegant dessert, or dressed up for a special occasion with a dollop of whipped cream and a sprinkle of crushed pistachios. The lightness of the cake makes it an ideal option for any time of the day, whether you’re savoring it during afternoon tea or as the crowning glory of a dinner party.
So, if you’re looking for a delectable gluten-free treat that will tickle your taste buds and leave you wanting more, look no further than the heavenly Gluten-Free Pistachio Cake. With its perfect balance of flavors and melt-in-your-mouth texture, it has been one of my favorite cakes. This nutty delight is sure to become a staple in your dessert repertoire.
Gluten-Free Pistachio Cake Ingredients
Pistachios– for the best flavor, make sure to use roasted pistachios (shelled). You may use salted or unsalted. If using unsalted, add a pinch of salt to this recipe.
Almond flour– it replaced the wheat flour to give structure to this cake. Also, add a nutty flavor.
Coconut flour– to add flavor. Also, absorb the liquid to add structure and for a tender crumb.
Salt– to enhance the flavor.
Baking powder– a leavening agent to stabilize the structure and give this cake a lift.
Eggs– for emulsification, add structure and bind all the ingredients together. Also, a leavening agent for a fluffy light cake.
Sugar -white granulated sugar or fine sugar
Grapeseed oil– or substitute with vegetable oil, olive oil, or canola oil. Oil emulsifies the egg yolks for cake stability and moist texture.
Milk– whole milk, 2%milk, or lactose-free milk
How to Make
Gluten-Free Pistachio Cake
Watch the video on how to make it.👇
Step 1. Make the Pistachio Paste. Ground the pistachios in a food processor or blender then add oil and water. Process until creamy paste consistency.
You can make this ahead and store it in a jar at room temperature for about 1 week or refrigerate until ready to use.
Step 2. Prepare the baking sheet and preheat the oven. Line the greased baking sheet with parchment paper. Preheat the oven to 350℉.
Step 3. Make the Pistachio Cake Batter.
For the Meringue– In a medium-sized bowl, using a handheld mixer or a stand mixer beat egg whites and lemon juice until foamy. Then add sugar gradually. Beat until stiff peaks.
For the Batter– In another medium-sized bowl, emulsify egg yolks, whole egg, sugar, and oil until light in color and creamy.
Emulsification of eggs, sugar, and oil stabilizes the batter. Emulsifying these ingredients ensures the stability and structure of this gluten-free cake after baking. Also makes it moist and less crumbly.
Add and sift over the almond flour, salt, and baking powder. Mix just until combined. Add pistachio paste and milk. Mix until well blended. Using a rubber spatula, add the meringue in 3 to 4 additions. Gently fold the meringue until just blended. Pour and spread out the batter onto a greased baking sheet lined with parchment paper. Tap on the counter to remove air pockets.
Step 4. Bake. Slide in the middle rack of the preheated oven at 350℉. Bake for about 12 to 15 minutes or until the top springs back when lightly touched with fingers.
Step 5. Let it cool. Remove from the oven and place on a cooling rack. Cool completely on the baking sheet. While cooling the cake, make the frosting.
Step 6. Make the Frosting. (Whipped Cream with Cream Cheese). In a bowl of a stand mixer, or use a handheld mixer with a medium-sized bowl, cream the cream cheese, and icing sugar (add sugar gradually), then add vanilla. Add the very cold heavy cream in 3 additions to avoid splattering (beat on medium speed just until thickened in each addition). Then beat on high speed until stiff peaks and hold its shape.
Step 7. Assemble the 3-layer Cake.
Loosen the edges of the cake with a stainless spatula. Place a parchment paper and cooling rack or another baking sheet on top of the cake and carefully invert the cake. Carefully remove the parchment paper. Trim the 2 edges of the cake to 12 inches, then divide and cut into 3 (4 inches each).
This cake is fragile, carefully lift the cake with 2 spatulas and place the first layer of the cake on the serving plate. Spread with 2 dollops of frosting (about ⅓ cup). Repeat with the next two layers. Sprinkle with crushed roasted pistachios on top. Slice and serve cold.
More Cake Recipes to indulge.
Basque Cheesecake (Gluten-Free)
Strawberry Pineapple Vanilla Chiffon Cake
Gluten-Free Pistachio Cake
Watch How to Make It
Equipment
- baking sheet 9" x 13"
- parchment paper 9" x 13"
Ingredients
Pistachio Paste
- ½ cup Pistachio Roasted, shelled
- 1 tbsp Olive oil
- 3 tbsp Water
Pistachio Cake Batter
For the Meringue
- 4 egg whites
- 1 tsp lemon juice
- ⅓ cup sugar
For the batter
- 4 Egg yolks
- 1 Egg
- ¼ cup granulated sugar
- ¼ cup grapeseed oil or vegetable oil
- 50 g Almond flour
- ¼ tsp salt
- ½ tsp baking powder
- 20 g coconut flour
- ¼ cup milk
- Pistachio paste
Whipped Cream Cream Cheese Frosting
- ⅓ cup cream cheese cold
- ⅓ cup icing sugar
- 1 tsp pure vanilla extract
- 1 cup heavy cream Very cold
Instructions
- Make the Pistachio Paste. Ground the pistachios in a food processor or blender then add oil and water. Process until creamy paste consistency.
- Line the greased baking sheet with parchment paper. Preheat the oven to 350℉.
- Make the Pistachio Cake Batter. For the Meringue- In a medium-sized bowl, using a handheld mixer or a stand mixer beat egg whites and lemon juice until foamy. Then add sugar gradually. Beat until stiff peaks.For the Batter- In another medium-sized bowl, emulsify egg yolks, whole egg, sugar, and oil until light in color and creamy. Add and sift over the almond flour, salt, and baking powder. Mix just until combined. Add pistachio paste and milk. Mix until well blended. Using a rubber spatula, add the meringue in 3 to 4 additions. Gently fold the meringue until just blended. Pour and spread out the batter onto a greased baking sheet lined with parchment paper. Tap on the counter to remove air pockets.
- Bake. Slide in the middle rack of the preheated oven at 350℉. Bake for about 12 to 15 minutes or until the top springs back when lightly touched with fingers.
- Cool. Remove from the oven and place on a cooling rack. Cool completely on the baking sheet. While cooling the cake, make the frosting.
- Make the Frosting. (Whipped Cream with Cream Cheese). In a bowl of a stand mixer, or use a handheld mixer with a medium-sized bowl, cream the cream cheese, and icing sugar (add sugar gradually), then add vanilla. Add the very cold heavy cream in 3 additions to avoid splattering (beat on medium speed just until thickened in each addition). Then beat on high speed until stiff peaks and hold its shape.
- Assemble the 3-layer Cake. Loosen the edges of the cake with a stainless spatula. Place a parchment paper and cooling rack or another baking sheet on top of the cake and carefully invert the cake. Remove the parchment paper and trim the 2 edges of the cake to 12 inches. Then divide and cut into 3 (4 inches each). Lift the cake with 2 spatulas and place the first layer of the cake on the serving plate. Spread with 2 dollops of frosting (about ⅓ cup). Repeat with the next two layers. Sprinkle with crushed roasted pistachios on top. Slice and serve cold.
Notes
