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)

Gluten-free Pistachio Cake- a whole grain cake made with ground pistachios and a touch of almond extract. No pudding mix needed, just all-natural goodness! (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. :)

Gluten-free Pistachio Cake- a whole grain cake made with ground pistachios and a touch of almond extract. No pudding mix needed, just all-natural goodness! (gluten-free, dairy-free, and refined sugar-free)

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.

Gluten-free Pistachio Cake- a whole grain cake made with ground pistachios and a touch of almond extract. No pudding mix needed, just all-natural goodness! (gluten-free, dairy-free, and refined sugar-free)

Gluten-free Pistachio Cake- a whole grain cake made with ground pistachios and a touch of almond extract. No pudding mix needed, just all-natural goodness! (gluten-free, dairy-free, and refined sugar-free)

Gluten-free Pistachio Cake- a whole grain cake made with ground pistachios and a touch of almond extract. No pudding mix needed, just all-natural goodness! (gluten-free, dairy-free, and refined sugar-free)

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- a whole grain cake made with ground pistachios and a touch of almond extract. No pudding mix needed, just all-natural goodness! (gluten-free, dairy-free, and refined sugar-free)

Gluten-free Pistachio Cake- a whole grain cake made with ground pistachios and a touch of almond extract. No pudding mix needed, just all-natural goodness! (gluten-free, dairy-free, and refined sugar-free)

 

 

Gluten-free Pistachio Cake

Yield: 12 pieces

Prep Time: 10

Cook Time: 35

Total Time: 45

4.6666666666667 / 5 (3 votes)

Ingredients:

  • 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

Directions:

  1. Preheat the oven 350°F then lightly grease a loaf pan and set aside.
  2. 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.
  3. 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.
  4. 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!
*I used almond milk yogurt to make it dairy-free but any kind of yogurt should work the same.
To make a simple lemon icing, combine 1 cup powdered sugar with the juice of 1 lemon and whisk until smooth.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts are for one slice.

Gluten-free Pistachio Cake Nutrition Facts

 

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! heart