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Flourless Pistachio Cake is made with freshly ground pistachios so it is packed with rich, nutty flavor with a moist texture that is perfect to serve alongside a cup of tea or coffee.

This simple, easy, and delicious Flourless Pistachio Cake is made with just 5 ingredients! Made with vegetable oil instead of butter, this cake is perfectly moist, light, and tender with the perfect amount of sweetness. Plus, it is completely gluten-free and dairy-free.

This cake is loaded with nutty pistachio flavor. If you don’t have pistachios in your pantry, you can substitute them with other nuts.

Why You Will Love This Recipe

Short ingredients list. You only need 5 ingredients!
Gluten-free. This recipe uses freshly ground pistachios as the dry ingredient. So, it is completely gluten-free.
Moist cake. It is moist by using oil instead of butter.
Easy. This cake is very easy and simple to make.
Light and soft texture. For a gluten-free cake, you will be surprised how pillowy this cake is. Beating the egg whites and gently folding them contribute to the cake’s light texture.
Perfect for any time of the day. This Flourless Pistachio Cake not only makes a great dessert, but it also works for brunch since it is not that sweet.

Ingredients You Need

Pistachios. Blend roasted pistachios until ground and add them to the cake batter for the pistachio flavor. Sprinkle chopped pistachios to garnish on top of the cake, adding visual appeal and a crunchy texture.
Eggs. It adds structure to the cake and acts as a binding agent. You need to separate the eggs and whip them separately. The goal is to incorporate plenty of air into the mixture for a light and fluffy cake.
Granulated sugar. Sugar sweetens the cake and also helps to aerate the eggs when beaten together, resulting in a lighter texture.
Vegetable oil. It adds moisture to the cake.
Vanilla extract. To enhance the flavor of the cake.

Variations

Citrus zest. Change the flavor of this cake by adding lemon or orange zest for a change of flavor.
Nuts. Swap the pistachios, such as almonds, hazelnuts, and cashews.
Topping ideas. You can serve the cake plain or with confectioners’ sugar. Or if you are feeling extra, add whipped cream and fruits that are in season.

More Gluten-Free Dessert Recipes

5 from 1 vote

Flourless Pistachio Cake

Flourless Pistachio Cake is made with freshly ground pistachios so it is packed with rich, nutty flavor with a moist texture that is perfect to serve alongside a cup of tea or coffee.

Print Pin Rate

Author: Jaja Bakes

Course: Dessert

Cuisine: American

Servings: 1 8-inch/20 cm

Prep Time20

Cook Time35

Total Time55

Ingredients

4 eggs, separated
1/2 cup (100 gr) granulated sugar, divided
3 tbsp (45 ml) vegetable oil
1 tsp vanilla extract
1 1/4 cups (150 gr) roasted pistachios, out of shells
1/4 cup (30 gr) raw pistachios, roughly chopped

Instructions

Preheat the oven to 350F/180°C.
If your pistachios are still raw, spread the pistachios on a tray. Bake for 8-10 minutes in the preheated oven, shaking the nuts halfway, or until the pistachios smell nutty and are crisp. Cool completely before blending them.
Grease an 8-inch/20 cm round pan and line the bottom with parchment paper. Set aside.
Pulse the roasted pistachios in a food processor until finely ground. It is crucial not to over-grind the pistachios or they will turn into nut butter.
In a large bowl, add 4 egg yolks and 1/4 cup (50 gr) granulated sugar. Beat on medium-high speed until pale and thick. Add vegetable oil and vanilla extract. Beat on low speed until incorporated.
Add the ground pistachios and beat on low speed just until combined. Set aside.
In a medium bowl, add 4 egg whites. Beat on low-medium speed with a hand mixer (with a clean whisk attachment) until frothy. Gradually add the remaining 1/4 cup (50 gr) granulated sugar little by little into the egg white mixture while the mixer is running. Increase the speed to high speed and beat until glossy and stiff peaks form.
Transfer one-third of the egg white mixture to the egg yolk mixture. Gently fold with a spatula until just combined. Add the remaining egg white mixture in 2 additions, gently folding it into the egg yolk mixture each time. Don't overmix or you will deflate the egg whites and the cake will become dense.
Transfer the batter to the prepared pan. Tap the pan a few times on the counter.
Sprinkle chopped pistachios evenly on top.
Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10-15 minutes. Run a small knife around the edge. Remove the cake from the pan and cool completely on a cooling rack.