Gluten-Free Pistachio Cake (Dairy-Free)

Delicious Pistachio Cake

If you’re a fan of pistachios, then I know you’re going to enjoy this easy pistachio cake that is deliciously moist, and then topped with a rich creamy white chocolate-pistachio frosting!

With a tender crumb and plenty of pistachio flavor, this can be enjoyed as a more decadent breakfast or afternoon snack, or as an easy dessert.

Why You’ll Love this Recipe:

• Easy to Make: Preparing the cake is a matter of mixing the dry and wet ingredients together and then baking the batter before spreading the cake with an easy frosting.
• Totally Gluten-Free & Dairy-Free: The best part is that this pistachio orange cake is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or dairy intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free pistachio cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
• Sugar: I used white sugar, but cane sugar, light brown sugar or dark brown sugar will work just as well.
• Orange Zest: Freshly grated orange zest is the best (also make sure to use only the orange part of the peel, and not the white part to avoid a bitter flavor). Alternatively, you may also use lemon zest or grapefruit zest if you like.
• Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular cream cheese, sour cream or Greek yogurt instead.
• Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may use whichever unsweetened dairy-free milk you prefer (such as cashew milk, rice milk, soy milk or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Pistachio Butter: This is basically like the pistachio version of almond butter or peanut butter. You can either use store-bought pistachio butter, or make it at home by using a food processor or electric blender to blend unsalted roasted pistachios until smooth.
• Pistachio Meal: Feel free to use either store-bought pistachio meal (also known as pistachio flour or ground pistachios), or grind your own in a food processor or blender.
• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made of lighter flours/starches (such as rice flour, tapioca starch, potato starch, or corn starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Baking Powder & Baking Soda: Baking powder and baking soda both act as leavening agents to help the batter rise, so make sure to add them in. Alternatively, if you only have baking powder, you can replace the baking soda with an extra teaspoon of baking powder instead.
• White Chocolate: I used dairy-free white chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular white chocolate instead.
• Chopped Pistachios: Sprinkling some chopped pistachios adds a nice crunchy contrast to the creamy frosting, so I highly recommend using it.

How to Make Gluten-Free Pistachio Cake (Step by Step):

1. Preheat and Line

Preheat the oven to 350F (175C) and line a 9”x9” square baking pan with parchment paper.

2. Combine Wet Ingredients

In a large bowl, beat the egg, sugar, and orange zest until frothy. Then add the milk, dairy-free cream cheese, and pistachio butter.

Mix again with a hand whisk until the ingredients are fully combined.

3. Add Dry Ingredients

In the same large bowl, add the dry ingredients: processed pistachio meal, gluten-free measure-for-measure flour, baking powder, baking soda, and salt.

Mix well until the dry ingredients are fully incorporated into the batter. Do not over-mix.

4. Transfer Batter to Pan

Pour the batter evenly into the prepared pan.

5. Bake Until Golden

Bake in the preheated oven 40 minutes until the cake is golden brown, and a toothpick inserted in the center comes out clean.

6. Let Cool Completely

Remove the cake from the oven and let it cool completely in the pan.

7. Prepare Pistachio White Chocolate Frosting

Melt the white chocolate in a microwave-safe bowl or over a double boiler. Stir in the pistachio butter until fully combined and smooth.

8. Spread Frosting Over Cake

Transfer the white chocolate-pistachio mixture on top of the cake, using a spatula to spread it evenly.

9. Garnish and Serve

Garnish the frosted cake with chopped pistachios and additional orange zest for a vibrant and flavorful finish.

Dish by Dish Tips/Tricks:

• Storing: To store, place this gluten-free dairy-free pistachio cake in an airtight container and store in the refrigerator for up to 3 days.
• Not a Fan of Pistachios? This is a recipe for pistachio cake, which is why pistachio meal and pistachio butter are key ingredients. However, if you’re not a fan of pistachios and prefer almonds instead, you can use almond flour and almond butter instead.
• Use Lemon instead of Orange: If you wish, you can make a lemon pistachio cake by swapping out the orange zest with lemon zest.
• Make a Bundt Cake or Round Cake: I used a square baking pan, but you can always use a bundt pan or a round springform pan instead.

Other Gluten-Free Pistachio Recipes You’ll Love:

• Chocolate-Dipped Pistachio Cookies (Gluten-Free, Dairy-Free)
• Chewy Pistachio Cookies (Gluten-Free, Dairy-Free)
• Pistachio Bread (Grain-Free)

Gluten-Free Cake Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Pistachio Cake (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Diet: Gluten Free

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Description

A moist, gluten-free pistachio cake made with a hint of orange citrus and topped with a rich, delicious frosting made with pistachio butter and white chocolate. Great for breakfast, an afternoon snack or a delicious dessert! Totally dairy-free too. Go bake a batch today!

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Ingredients

Units USM Scale 1x2x3x

For the cake:

• 1 egg
• 1/3 cup sugar
• 1 teaspoon orange zest
• 1/4 cup dairy-free cream cheese, softened
• 1/3 cup unsweetened almond milk
• 2 tablespoons pistachio butter
• 1/3 cup pistachio meal, finely processed
• 1 cup gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the frosting:

• 200 grams (7 oz) dairy-free white chocolate
• 1 tablespoon pistachio butter
• Chopped pistachios (for garnish)
• Additional orange zest (for garnish)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Line: Preheat the oven to 350F (175C) and line a 9”x9” square baking pan with parchment paper.
2. Combine Wet Ingredients: In a large bowl, beat the egg, sugar, and orange zest until frothy. Then add the milk, dairy-free cream cheese, and pistachio butter. Mix again with a hand whisk until the ingredients are fully combined.
3. Add Dry Ingredients: In the same large bowl, add the dry ingredients: processed pistachio meal, gluten-free measure-for-measure flour, baking powder, baking soda, and salt. Mix well until the dry ingredients are fully incorporated into the batter. Do not overmix.
4. Transfer Batter to Pan: Pour the batter evenly into the prepared pan.
5. Bake Until Golden: Bake in the preheated oven 40 minutes until the cake is golden brown, and a toothpick inserted in the center comes out clean.
6. Let Cool Completely: Remove the cake from the oven and let it cool completely in the pan.
7. Prepare Pistachio White Chocolate Frosting: Melt the white chocolate in a microwave-safe bowl or over a double boiler. Stir in the pistachio butter until fully combined and smooth.
8. Spread Frosting Over Cake: Spread the white chocolate-pistachio mixture over the cooled cake, using a spatula to spread it evenly.
9. Garnish and Serve: Garnish the frosted cake with chopped pistachios and additional orange zest for a vibrant and flavorful finish.

Notes

Egg: The egg helps to better bind the ingredients together, so make sure to add it in.

Sugar: I used white sugar, but cane sugar, light brown sugar or dark brown sugar will work just as well.

Orange Zest: Freshly grated orange zest is the best (also make sure to use only the orange part of the peel, and not the white part to avoid a bitter flavor). Alternatively, you may also use lemon zest or grapefruit zest if you like.

Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular cream cheese or Greek yogurt instead.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may use whichever unsweetened dairy-free milk you prefer (such as cashew milk, rice milk, soy milk or oat milk).

Pistachio Butter: Pistachio butter is basically like the pistachio version of almond butter or peanut butter. You can either use store-bought pistachio butter, or make it at home by using a food processor or electric blender to blend unsalted roasted pistachios until smooth.

Pistachio Meal: Feel free to use either store-bought pistachio meal (also known as pistachio flour or ground pistachios), or grind your own in a food processor or blender.

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made of lighter flours/starches (such as rice flour, tapioca starch, potato starch, or corn starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder & Baking Soda: Baking powder and baking soda both act as leavening agents to help the batter rise, so make sure to add them in. Alternatively, if you only have baking powder, you can replace the baking soda with an extra teaspoon of baking powder instead.

White Chocolate: I used dairy-free white chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular white chocolate instead.

Chopped Pistachios: Sprinkling some chopped pistachios adds a nice crunchy contrast to the creamy frosting, so I highly recommend using it.

Storing: To store, place this gluten-free dairy-free pistachio cake in an airtight container and store in the refrigerator for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Cake
• Method: Baking
• Cuisine: Western