What flour works best for gluten free pistachio cake?

The best results come from a mix of almond flour and white rice flour. Almond flour adds richness and softness, while rice flour keeps the crumb light without feeling gritty. Avoid starch-heavy blends with gums unless absolutely necessary, they can overpower the pistachio’s delicate flavor.

Can I use almond flour in a gluten free pistachio cake?

Absolutely. Almond flour is a perfect match for pistachios. It enhances the nutty flavor while giving the cake a moist, tender texture. Many recipes, including this one, use almond flour as the main base alongside finely ground pistachios.

How do I make gluten free pistachio cake moist?

Moisture comes from the right fat and binding ingredients. Yogurt, olive oil, and eggs all work together to keep the crumb soft without it falling apart. Ground pistachios help too, acting like flour but locking in more fat and flavor.

Does gluten free pistachio cake taste like regular cake?

It does, and often better. The nut-based crumb offers more depth and character than most wheat flour cakes. When done right, a gluten free pistachio cake is just as soft, rich, and satisfying as a traditional one, with a uniquely cozy feel.

Gluten Free Pistachio Cake – Naturally Moist, Rich, and Comforting

Name: Gluten Free Pistachio Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 slices
Cuisine: Modern
Ingredients: 1 cup shelled pistachios (unsalted); ¾ cup almond flour; ½ cup white rice flour; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ tsp cardamom (optional); Zest of 1 lemon; ¾ cup granulated sugar; 3 large eggs; ½ cup plain yogurt; ⅓ cup olive oil or melted butter; 1 tsp vanilla extract; Optional: powdered sugar and chopped pistachios for topping

Description

A moist, rich, and naturally nourishing gluten free pistachio cake made with almond flour, ground pistachios, and warm citrus flavor.

Ingredients

Scale

1 cup shelled pistachios (unsalted)

¾ cup almond flour

½ cup white rice flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ tsp cardamom (optional)

Zest of 1 lemon

¾ cup granulated sugar

3 large eggs

½ cup plain yogurt

⅓ cup olive oil or melted butter

1 tsp vanilla extract

Optional: powdered sugar and chopped pistachios for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment.

2. Pulse pistachios in a food processor until finely ground (like almond meal).

3. In a large bowl, whisk ground pistachios, almond flour, rice flour, baking powder, baking soda, salt, cardamom, and lemon zest.

4. In another bowl, whisk sugar, eggs, yogurt, oil, and vanilla until smooth.

5. Fold the wet mixture into the dry ingredients until just combined.

6. Pour into prepared pan and smooth the top.

7. Bake 28–35 minutes until golden and a toothpick comes out clean.

8. Cool in the pan 10 minutes, then transfer to a rack.

9. Dust with powdered sugar and garnish with pistachios if desired.

Notes

Store covered at room temperature for 1 day, or in the fridge for up to 4 days.

Tastes even better the next day as the flavors settle.

Great for spring brunch or cozy afternoon bakes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Modern

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 90mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 7g
Cholesterol: 75mg