Pistachio Cake Gluten Free
Indulge in the nutty elegance of this Gluten-Free Pistachio Cake, a delightful dessert that’s as wholesome as it is flavorful. Ground unsalted pistachios and almond flour form the foundation of this naturally gluten-free cake, making each bite rich, moist, and packed with toasty nut flavor. Lightly sweetened with granulated sugar and subtly perfumed with vanilla, this cake is perfect for those seeking a refined yet simple treat. The tender crumb is achieved without overmixing, and an optional dusting of powdered sugar adds a touch of sweetness and visual charm. Whether served as the centerpiece of a gathering or a midweek indulgence, this gluten-free dessert is as versatile as it is delicious. Ready in just an hour, it’s a quick and impressive way to cater to gluten-free diets without sacrificing flavor or texture!
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Recipe Information
Ingredients
- 200 grams Unsalted pistachios (shelled and unsalted)
- 120 grams Almond flour
- 150 grams Granulated sugar
- 115 grams Unsalted butter, softened
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder (gluten-free)
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan with butter or line it with parchment paper.
Place the pistachios in a food processor and pulse until finely ground. Be careful not to over-process, as you want a fine meal, not pistachio butter.
In a medium bowl, combine the ground pistachios, almond flour, baking powder, and salt. Mix well and set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until well combined. Avoid overmixing to ensure a tender cake texture.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired, slice, and serve. Enjoy your delicious gluten-free pistachio cake!
Nutrition Facts
Calories |
3571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.2 g | 341% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 184.2 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 608 mg | 47% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2381 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
