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Flourless Pistachio Cake

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This flourless pistachio cake is moist, nutty, and naturally light, with roasted pistachios creating a tender crumb without flour. It’s a gluten-free dessert that’s simple to make yet elegant enough for special occasions.

Ingredients

4 eggs, separated

1/2 cup (100 g) granulated sugar, divided

3 tbsp (45 ml) vegetable oil

1 tsp vanilla extract

1 1/4 cups (150 g) roasted pistachios, out of shells

1/4 cup (30 g) raw pistachios, roughly chopped

Instructions

  1. Preheat oven to 350℉ (175℃) and line the bottom of a round cake pan with parchment paper.
  2. Grind roasted pistachios in a food processor until fine crumbs form (avoid making a paste).
  3. In a bowl, whisk egg yolks with half of the sugar until pale and creamy. Add oil and vanilla, then fold in ground pistachios.
  4. In a separate bowl, beat egg whites until foamy. Gradually add the remaining sugar and beat until soft peaks form.
  5. Gently fold egg whites into pistachio mixture in three additions, keeping the batter airy.
  6. Transfer batter to the prepared pan, smooth the top, and sprinkle raw chopped pistachios over it.
  7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Add cardamom or lemon zest for extra fragrance.

Top with whipped cream, mascarpone, or powdered sugar for a richer finish.

Serve with fresh berries for color and brightness.

For cupcakes, bake in muffin tins for 15–18 minutes.

Avoid overbaking to keep the cake moist.

Nutrition

Find it online: https://justsosavory.com/flourless-pistachio-cake/