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.