Gluten-free Pistachio Cake
Gluten-free Pistachio Cake- a whole grain cake that’s naturally sweetened and full of pistachio flavor. (gluten-free, dairy-free, and refined sugar-free)
You know a recipe is a winner when your mouth waters like crazy as you edit the pictures.
That was the only sentence I had typed when this post went live this morning. I like to write the night before I publish something but after spending eight hours in a car and eating a large dinner paired with a few glasses of red wine, I was done. I went to sleep and completely forgot that I had this pistachio cake scheduled to automatically post. *smacks palm to forehead*
So I thought a pistachio cake would be a good way to celebrate 11, I mean 2, years of marriage. Except I ate the whole thing while Brandon was out of town for the last two weeks. Whoops.
In my defense, pistachio cake is my weakness. Next to chocolate and carrot cake. I like cake. :)
Tomorrow is our actual anniversary so we’re currently in Oregon celebrating, sans pistachio cake, unfortunately. But the drive up from California was absolutely gorgeous and I can’t wait to share our trip with you guys!
But I digress. Getting back to what really matters here, CAKE. I based this recipe off of my gluten-free zucchini bread so the texture is somewhat dense, almost like a pound cake. I also took a note from my girl Julia and used a blender to whip everything together. She told me that’s her favorite way to bake gluten-free goods and now I’m officially on board. It almost acts like a beater for the eggs which helps give the cake a lighter texture.
It’s made with a simple mixture of brown rice flour and almond meal. I know brown rice flour isn’t something that everyone uses on a regular basis but I love baking with it. The texture is very fine but it still offers all of the nutritional value of a whole grain.
Vanilla extract, almond extract and shelled pistachios are blended into the batter giving it an addicting nutty flavor. No radioactive pistachio pudding mix needed here! :)
I also topped it with a simple lemon glaze but if you want to make it more like a bread and avoid the extra calories, feel free to leave that part out.
Gluten-free Pistachio Cake
Yield: 12 pieces
Prep Time: 10
Cook Time: 35
Total Time: 45
- 1 cup almond meal
- 1 cup brown rice flour (I like Bob’s Red Mill organic brown rice flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup almond milk
- 1/2 cup vanilla yogurt*
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons melted coconut oil
- 1/2 cup + 1/4 cup shelled pistachios, divided
- Preheat the oven 350°F then lightly grease a loaf pan and set aside.
- In a large bowl, combine 1 cup almond meal, 1 cup brown rice flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Sift together then set aside.
- In a blender, combine the 2 eggs with 1/4 cup almond milk, 1/2 cup vanilla yogurt, 1/2 cup pure maple syrup, 2 teaspoons vanilla and 1 teaspoon almond extract. Blend on high for about 1 minute, until frothy. Add the dry ingredients, 3 tablespoons melted coconut oil and 1/2 cup pistachios to the blender. Blend until well combined. If you like larger pieces of pistachios in the bread, add the remaining 1/4 cup to the blender and blend for just a few seconds so that they’re roughly chopped. Otherwise you can save the rest for topping at the end.
- Pour the batter from the blender into the loaf pan and bake for 35 minutes, or until light golden brown on top. A knife should come out clean when you stick it into the center of the loaf. If it doesn’t continue to cook for another 5 minutes, or until done. Allow to cool for about 20 minutes before removing from the pan. Top with lemon icing (optional- see notes) and pistachios, serve and enjoy!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!