Oriana’s Thoughts On The Recipe
There’s something magical about the flavor of pistachios that I can’t get enough of, which is why this Eggless Pistachio Cake has become one of my absolute favorites. It’s a recipe that I turn to time and time again, whether I’m celebrating a special occasion. The best part? It’s incredibly easy to make, and it never fails to impress. Although my daughter is allergic to nuts, we’ve seen progress over the past few years. Her sensitivity to certain nuts has decreased, and she has successfully passed food challenges with pecans, cashews, and pistachios. Based on her progress, our allergists have recommended regular ingestion of these nuts to help her body maintain and potentially increase its tolerance over time. So. I am very happy to keep this super delicious pistachio cake in our regular dessert rotation. What I adore about this cake is how soft and light it turns out every single time. The texture is so delicate that it practically melts in your mouth, and the nutty pistachio flavor really shines through. Plus, this recipe is egg-free, which makes it perfect for those who have egg allergies, dietary restrictions, or ran out of eggs. It can easily be made dairy-free, too. I also love that this cake doesn’t require any fancy ingredients or complicated steps. With just a few basic pantry staples and a bit of time, you can whip up a dessert that looks and tastes like it came straight from a bakery. It’s one of those foolproof recipes that you’ll want to keep in your repertoire for years to come.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Egg-Free & Easy: This recipe is a blessing for those who are looking for an eggless dessert that doesn’t compromise on flavor or texture. It’s simple, straightforward, and comes together beautifully without the need for eggs. Made with Everyday Ingredients: There’s nothing too fancy or hard-to-find in this recipe, which is one of the reasons I love it so much. You probably already have most of the ingredients in your pantry, making it a convenient and accessible option. Pistachio Perfection: As someone who adores pistachios, I believe this cake is a dream come true. The flavor is rich, nutty, and absolutely divine. It’s not just a hint of pistachio; it’s a full-on pistachio experience with every bite! Dreamy Texture: The texture of this cake is what makes it stand out. It’s incredibly soft and light, with a delicate crumb that’s almost cloud-like. It’s the kind of cake that’s perfect for pairing with a cup of tea or coffee. Perfect for Any Occasion: Whether it’s a birthday, anniversary, or just a regular Tuesday, this cake fits the bill. It’s elegant enough for special occasions but simple enough to make any day feel a little more special.
Unsalted Pistachios: The star of the show, providing that unique pistachio flavor. They’re best when finely ground into a flour-like consistency. All-Purpose Flour: Forms the base of the cake, giving it structure. Granulated Sugar: Adds sweetness and helps to tenderize the cake. Baking Powder & Baking Soda: These leavening agents work together to give the cake its light, airy texture. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Enhances the flavors and balances the sweetness. Milk: Provides moisture and helps to dissolve the dry ingredients. Note: Any dairy-free milk can be substituted if needed. Vinegar: Reacts with the baking soda to help the cake rise and stay light. Note: You can use apple cider vinegar or regular white vinegar. Plain Yogurt or Sour Cream: Adds richness and moisture, contributing to the cake’s soft texture. Note: You can substitute it for sour cream. Use plant-based for a dairy-free version. Neutral Oil: Keeps the cake moist without overpowering the pistachio flavor. Vanilla: Adds a subtle sweetness and depth of flavor. Almond Bakery Emulsion: Enhances the nutty flavor, making the pistachio taste even more pronounced. Note: Use LorAnn Almond Bakery Emulsion, which is nut-free. For the frosting: You’ll need butter, confectioners’ sugar, milk or heavy cream, vanilla extract, almond bakery emulsion, and more grinded pistachios.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Grind The Pistachios
Pulse the pistachios in a food processor until ground up into very fine crumbs.
Step 2 – Make the Pistachio Cake Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the milk, vinegar, yogurt (or sour cream), oil, vanilla, and almond emulsion (if using); stir until combined. Then, pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the fine pistachio crumbs. Pour batter into the prepared pan.
Step 2 – Bake
Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in their pan on wire racks for 10 minutes, then remove from the pans using the parchment paper overhand. Allow the cake to cool completely, right-side up, on wire rack before frosting.
Step 3 – Prepare the Pistachio Frosting
Using an electric hand mixer or a stand mixer at medium speed, beat the butter in a large bowl until smooth and creamy, for 3 to 4 minutes. Reduce the mixer speed to low, add confectioners’ sugar, and keep mixing until incorporated. Then, add the milk, vanilla extract, almond extract, and salt. Once incorporated, beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Add the finitely crushed pistachios and beat until well incorporated, about 1 more minute. Pro-Tip: Before using it on your cake, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.
Step 4 – Frost The Cake
Frost the cooled cake with the pistachio frosting and top with more chopped pistachios, if desired. Slice and serve.
Food Allergy Swaps
Nut-Free: Substitute pistachios with pumpkin seeds. Dairy-Free: Use soy, oat, or another plant-based milk, and replace yogurt with a dairy-free alternative. For the frosting, use vegan butter and plant-based milk or heavy cream. Many brands are available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here. Gluten-Free: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Variations & Additions
Citrus Zest: Add a tablespoon of lemon or orange zest to the batter for a bright, zesty twist. Rosewater: A splash of rosewater can add a subtle floral note that pairs beautifully with pistachios. Cupcakes: Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. This recipe yields about 12 cupcakes. 13×9 Cake: Double the recipe and bake in a 13×9-inch baking pan at the same temperature for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
Storing and Freezing Instructions
Unfrosted cake can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Grind the Pistachios Well: For the best texture, grind the pistachios until they’re as fine as possible, almost like a flour. Measure the ingredients correctly. I highly recommend using a kitchen scale. Room Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them to combine more easily and evenly. Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature. Don’t Overmix: To keep the cake light and airy, mix the batter just until the ingredients are combined. Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe. Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
To freeze the unfrosted cake, let the cake cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Then, decorate to your liking. Finally, bring the frosted cake to room temperature before slicing and serving. To freeze the frosted cake, wrap it well with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to two months. You can freeze the whole cake or individual slices. Thaw: defrost at room temperature before serving. Consider that the cakes will lose part of their fluffiness if refrigerated or frozen.
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Recipe Card 📖
