Gluten-Free Pistachio Cake (Dairy-Free)

Soft, fluffy, and made with 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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The Best Gluten-Free Pistachio Cake

Made from scratch with no mixes, fake emulsions, or chemical flavors. This gorgeous gluten-free pistachio cake is simple to make and full of warm nutty flavor. Here’s why you’re going to love it:

Easy Recipe – This cake batter whips up in one bowl without a mixer!

Real Flavor – All real pistachio flavor. Nothing fake here.

Versatile – Cupcakes, sheet cake, or stacked. This cake can be baked and enjoyed in all forms.

Dietary/Lifestyle Friendly – A recipe tailored to suit all dietary/lifestyle needs.

What Makes Up A Gluten-Free Pistachio Cake

Pistachio Cake Layers – A soft moist crumb made with 100% real pistachios.

Honey Cream Cheese Frosting – Sweet and tangy, it’s whipped to fluffy perfection. 

Optional: Roasted Honey Pistachio Filling – Sweet, salty, and crunchy. It adds an extra element of deliciousness. Optional but highly encouraged.

Pistachio Cake Ingredients & Substitutions

As always this recipe is gluten-free and dairy-free. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for this cake but make sure you scroll to the bottom recipe card for the complete ingredient list.

Dry Ingredients

Flour: I made this cake with XO Baking gluten-free all-purpose flour blend. If you are not gluten-free, swap the flour with regular all-purpose flour. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup.

Pistachios: Any kind of pistachio will work. I went with roasted and salted.

Baking Powder & Soda: Helps the cake to rise.

Salt: I prefer baking with fine sea salt but kosher salt will work too.

Sugar: Made with granulated white sugar, this recipe will also work with organic cane sugar, date sugar, and coconut sugar. 

Wet Ingredients

Butter: Becel plant-based bricks are my favorite for baking but any brick-style dairy-free, vegan, lactose-free, or regular butter will work.

Eggs: If you are vegan or egg-free, the eggs can be replaced with liquid egg replacer, vegan or regular sour cream, applesauce, mashed banana, or aquafaba. Note: the cake will be denser in texture.

Milk: Use whatever kind of milk best suits your medical/lifestyle needs. I used unsweetened almond milk.

Cream Cheese: Again, as this is written dairy-free, I used Violife plant-based cream cream. Select whatever option best fits your dietary/allergy/lifestyle needs. The full-fat brick style works best.

Honey: I used Bee Maid liquid honey but any brand will work. If you are vegan, you can use agave or maple syrup.

Almond Extract: Did you know that pistachio cakes get the majority of their flavor from almond extract? You can omit it but I highly recommend using it for the best flavor profile.

Optional Green Food Color: While not necessary, I add 2-3 drops of green gel food color to amp up that green pistachio color. You can also use a natural color like this one.

Pistachio Cake Step-By-Step Instructions

Here’s how to make this decadent celiac-friendly and dairy-free pistachio cake recipe. You’ll need a large mixing bowl, a stand mixer or handheld electric one, a blender or food processor, two 8 or 9-inch round cake pans, a whisk, and a spatula.

1: Blitz the pistachios in a blender or food processor until a flour-like consistency is achieved.

2: If using dairy-free milk, make the “buttermilk” by combining the dairy-free milk and apple cider vinegar and mix. Set aside for 5 minutes for it to “curdle.” Skip this step if using regular buttermilk.

3: In a large mixing bowl combine the oil, sugar, eggs, vanilla, and almond extract until fully smooth. If you are using green food coloring, add 2-3 drops at this point and combine until no streaks remain.

4: Measure in the flour, blended pistachios, baking powder, baking soda, and salt and begin to whisk together.

5: While mixing the batter, pour in the milk and mix until just combined and smooth.

6: Divide the cake batter into two 8-inch cake pans and bake for approximately 30-35 minutes. Cakes are done baking when the edges pull away from the pan and spring back to the touch. Allow cakes to cool to room temperature.

7: Prepare the frosting by creaming the butter, cream cheese, and honey on high speed until smooth and fluffy.

8: Add in the icing sugar and salt and mix until combined. Turn up to high and allow to cream until fluffy and smooth.

Optional Honey-Roasted Pistachios Instructions

1. Combine the honey, butter, sugar, and salt in a medium pot and begin to heat over medium. Whisk until a smooth syrup-like sauce forms.

2. Stir the pistachios into the syrup and stir well. Pour onto a prepared pan.

3. Roast the pistachios for 12-15 minutes, tossing every 5 minutes until golden brown and fragrant. Remove from the oven and allow to fully cool before chopping and using in the cake.

Gluten-Free Pistachio Cake Cake Assembly Success Tips

Stacking a layer cake can feel a bit scary. But, as they say, slow and steady wins the race. Let’s set you up for gluten-free dairy-free pistachio layer cake success with a few tips and tricks.

Fully Cooled Cake Layers: Even if a tiny bit warm, layers will slip. Ensure that each cake layer is fully cooled, if not chilled. I will even work with semi-frozen cake layers if I have to bake them a few days before stacking.

Leveled Cake Layers: Flat and level cake layers will sit and stack far easier than crooked ones. I use this super easy cake tool to ensure each cake layer is perfectly level.

Create a Frosting Border: If using the honey-roasted pistachio filling, pipe a frosting border between the cake layers. It acts as a dam to keep the filling in.

Keep the Cake Chilled: If at any point you begin to feel the cake slip or the frosting is too soft to work with, pop the cake and frosting back into the fridge to chill. Remember, don’t rush it. Take your time.

How To Decorate A Pistachio Cake

“As you desire” is often how I refer to cake decoration. It’s not that I don’t want you to make the same cake I did, it’s simply that I don’t want you to feel like you *have* to make the same cake.

We all have an inner cake artist and I want to encourage you to let it shine. That said, let’s break down this allergy-friendly carrot cake decor.

First: Crumb-coat the cake and allow it to chill for 10 minutes. See the above section for stacking tips and tricks.

Second: Put a final “beauty” coat of frosting on the cake and smooth the sides and top of the cake with a smoother or offset spatula. Allow the cake to chill for 20 minutes.

Third: Top the cake with leftover chopped honey-roasted or plain pistachios and enjoy!

Pro Tip: Allow the cake to come to room temperature for 20-30 minutes before slicing and serving.

Storing and Freezing Instructions

This cake can be kept in an airtight container in the fridge for up to 5 days. It can also be stored in the freezer for up to 6 months. 

Remember that, due to the nature of gluten-free cake, it will dry out a bit each day while stored. It is best enjoyed within the first day or two.

Make Ahead Tip: If you want to bake the cake layers a few days in advance, you most certainly can. Allow the layers to cool for 20-30 minutes, cover them tightly in plastic wrap, and freeze until you are ready to stack and decorate the cake. Remove the cake layers from the freezer approximately 1 hour before you plan to stack and decorate and allow them to thaw slightly at room temperature.

Better yet, this cake can be frozen fully made, and decorated. Special occasions are often busy and I will sometimes freeze an entire finished cake a few days in advance to save time and stress the day of.

The night before you plan to serve the cake, remove it from the freezer and place it in the fridge to slowly thaw overnight. Do not take it straight from the freezer to room temperature. Doing so will cause condensation and you risk the cake toppling.

Dairy-Free Pistachio Cake FAQs

Can this be made into cupcakes?

Yes, it absolutely can. The full recipe will make approximately 24 cupcakes or you could half it for 12 cupcakes.

What other pans can I use?

This can be baked in a 9×13 cake pan (it won’t need as much frosting though), three 6-inch rounds, or two 9-inch pans. Note that the baking time will change.

Always look for light golden edges that are pulling away from the pan, the top should bounce bake to the touch, and a toothpick inserted in the center will come out clean.

Is it possible to do everything in advance?

Each element can be made in advance. What a lifesaver! Store the honey-roasted pistachios and honey cream cheese frosting in air-tight containers in the fridge. The cake layers should be wrapped in plastic wrap and stored overnight in the fridge or frozen in the freezer if baked more than 1 day in advance. 

What flavors go with pistachio cake?

Not a honey fan? No worries. Pair this moist pistachio cake with a chocolate, lemon, or raspberry frosting.

The Best Dairy-Free Gluten-Free Pistachio Cake

Moist layers of warm nutty pistachio cake paired with tangy whipped honey cream cheese frosting and finished with an optional, but highly yummy, honey-roasted pistachio filling. Made from scratch, this easy 100% real pistachio cake recipe will knock your socks off with every delicious bite.

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cake and now they can have it!

Make sure you tag me on social media @cakedbykatie and leave me a star rating and review below if you make it. I cannot wait to see!

Nutty-Inspired Baking Ideas

Love a warm nutty crunchy bake? I do too! Here are a few of my current favorites:

• Gluten-Free Maple Bourbon Cake (Dairy-Free)
• Rocky Road Cookies (Gluten-Free & Vegan)
• Maple Walnut Cake (Gluten-Free & Dairy-Free)

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