Gluten-Free Pistachio Cake (Dairy-Free)
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.
PREP TIME
1 hour
COOK TIME
35 minutes
INGREDIENTS
26
Serves: 16
Ingredients
Honey Roasted Pistachios
- .5 cup.5 cup.5 cup raw Pistachios, (62g)
- 1 Tbsp1 Tbsp1 Tbsp Honey, (15ml) can sub maple syrup for vegan
- 1 tsp1 tsp1 tsp Plant Based Butter, salted
- 1 tsp1 tsp1 tsp Granulated White Sugar
- .25 tsp.25 tsp.25 tsp Sea Salt, fine
Pistachio Cake
- 1.5 cups1.5 cups1.5 cups Milk, (300ml) dairy-free or regular, room temperature
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar, (15ml) or lemon juice
- 1.5 cups1.5 cups1.5 cups Granulated White Sugar, (300g)
- 1 cup1 cup1 cup Plant Based Butter, salted, melted & cooled to room temperature (227g)
- 4 whole4 whole4 whole Eggs, large, room temperature
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract, (15ml)
- 1 tsp1 tsp1 tsp Almond Extract
- 1.333 cups1.333 cups1.333 cups raw Pistachios, (164g)
- 2.5 cups2.5 cups2.5 cups Gluten Free Flour, can sub all-purpose (300g)
- 3 tsp3 tsp3 tsp Baking Powder
- 1 tsp1 tsp1 tsp Sea Salt, fine
- .75 tsp.75 tsp.75 tsp Baking Soda
- 2 pinch2 pinch2 pinch Green Food Coloring, optional, 2-3 drops
Honey Cream Cheese Frosting
- 1 cup1 cup1 cup Plant Based Butter, salted, room temperature (227g)
- 1.333 cups1.333 cups1.333 cups Plain Vegan Cream Cheese, room temperature (200g)
- 5 cups5 cups5 cups Powdered Sugar, (600g)
- 2 Tbsp2 Tbsp2 Tbsp Honey, (30ml) can sub maple syrup for vegan
- 1 tsp1 tsp1 tsp Sea Salt, fine
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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
Baked Goods Cakes Frostings & Toppings Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| 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. | |
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