Gluten-Free Pistachio Cake (Dairy-Free) (Edit recipe)

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Soft, fluffy, and made with 100% real pistachios, this easy gluten-free pistachio cake is a dream. Filled with honey-roasted pistachios and covered in whipped honey cream cheese frosting, it's the perfect texture and flavor combination. Bonus: the recipe can be made gluten-free, dairy-free, vegan, or just plain regular.

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PREP TIME

1 hour

COOK TIME

35 minutes

INGREDIENTS

Serves: 16

Ingredients

Honey Roasted Pistachios

.5 cup raw Pistachios, (62g)
1 Tbsp Honey, (15ml) can sub maple syrup for vegan
1 tsp Plant Based Butter, salted
1 tsp Granulated White Sugar
.25 tsp Sea Salt, fine

Pistachio Cake

1.5 cups Milk, (300ml) dairy-free or regular, room temperature
1 Tbsp Apple Cider Vinegar, (15ml) or lemon juice
1.5 cups Granulated White Sugar, (300g)
1 cup Plant Based Butter, salted, melted & cooled to room temperature (227g)
4 whole Eggs, large, room temperature
1 Tbsp Vanilla Extract, (15ml)
1 tsp Almond Extract
1.333 cups raw Pistachios, (164g)
2.5 cups Gluten Free Flour, can sub all-purpose (300g)
3 tsp Baking Powder
1 tsp Sea Salt, fine
.75 tsp Baking Soda
2 pinch Green Food Coloring, optional, 2-3 drops

Honey Cream Cheese Frosting

1 cup Plant Based Butter, salted, room temperature (227g)
1.333 cups Plain Vegan Cream Cheese, room temperature (200g)
5 cups Powdered Sugar, (600g)
2 Tbsp Honey, (30ml) can sub maple syrup for vegan
1 tsp Sea Salt, fine

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and prepare a baking sheet with parchment paper. Set aside.
In a small pot, combine the honey, butter, sugar, and salt and heat on medium-low until the sugar is fully dissolved and a syrup-like consistency is achieved.
Remove from the heat and stir in the pistachios.
Pour the honey-coated pistachios on the prepared baking sheet and spread evenly.
Bake for 12-15 minutes, tossing every 4-5 minutes, until golden brown and fragrant.
Allow to fully cool before chopping up and using in the cake
Preheat the oven to 350F and prepare two 8-inch round cake pans with non-stick baking spray and parchment paper.
In a small mixing bowl, whisk together the milk and apple cider vinegar (or lemon juice) and set aside to curdle. Skip this step if using regular buttermilk.
In a blender or food processor, blitz the pistachios into a crumbly flour. This should take approximately 30-60 seconds. Set aside.
In a large mixing bowl combine the melted butter, sugar, eggs, vanilla extract, and almond extract. Whisk together until fully combined and smooth. If you are using green food coloring, add 2-3 drops at this point and mix until no streaks remain.
Add the flour, processed pistachios, baking powder, baking soda, and salt, and begin mixing.
While mixing, slowly pour in the milk. Whisk together until just combined. Be careful to not overmix.
Divide the cake batter into the prepared cake pans and bake for approximately 30-35 minutes.
Remove the cake layers from the oven and allow to cool for 10 minutes in the pans before inverting on a wire rack to fully cool.
In a stand mixer or large mixing bowl with electric beaters, combine the butter, cream cheese, and honey and beat together on high until light and fluffy. This should take approximately 5-10 minutes.
Add in the powdered sugar and salt and mix on low until combined.
Turn the mixer up to high and allow it to beat for 5 minutes.
Place in the fridge if not using right away.
Level each fully cooled pistachio cake layer with a cake leveler or knife if needed.
Place one leveled layer of cake on a cake board, plate, and/cake turntable and top with approximately 2 cups of honey cream cheese buttercream
Pipe a buttercream border around the edge and fill with the chopped honey-roasted pistachios if using.
Top with the remaining cake layer and gently apply a thin coat of buttercream to the cake. Chill the cake for 20 minutes. *If the cake feels unstable or the buttercream becomes too soft at any point while stacking, stop and chill the cake and frosting for 15 minutes.
Cover the cake with a final layer of buttercream and very roughly smooth the sides with a cake smoother and/or offset spatula.
Decorate the cake as you please. I topped the cake with the remaining chopped honey-roasted pistachios. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	547
Fat:	26 g
Carbohydrates:	77 g
Protein:	2 g
Cholesterol:	3 g
Sodium:	747 mg
Fiber:	1 g
Sugars:	59 g
Sugar Alcohol:	0 g
Calculated per serving.