Gluten-Free Pistachio Cake

5 from 1 vote

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 stable whipped cream with cream cheese frosting.

Prep Time20

Cook Time15

Cooling30

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: Gluten-Free Pistachio Cake, Pistachio Cake

Servings:

Calories: 340kcal

Author: Maricel

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

US Customary - metric

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.

Video

Notes

For the Pistachio Paste, you can make this ahead and store it in a jar at room temperature for about 1 week or refrigerate until ready to use.

Emulsification of eggs, sugar, and oil stabilizes the batter. Emulsifying these ingredients ensure stability and structure of this gluten-free cake after baking. Also makes it moist and less crumbly.

This cake is fragile and easily cracks and breaks, make sure to use a spatula to lift the cake when assembling. You may trim the 4 edges of the cake if you want to cover the whole cake with frosting.

Nutrition