Gluten Free Pistachio Cake with Dark Chocolate Ganache

This cake, oh my. It is crunchy, sweet, salty and so moist and hits all the right spots. I got this recipe from Sally’s Baking Addiction, and tweaked just a few things. I notice all of her desserts are spot on and super straight forward. So if you’re ever needing some inspiration definitely go check her out!

GF Pistachio Cake: Yield 2- 8″ cake rounds (you can freeze one round or make a double layered cake if desired!)

  • 3/4 cup unsalted butter, at room temperature
  • 1 + 3/4 cup sugar
  • 5 egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1+1/2 cups pistachios, roasted + salted, roughly chopped
  • 2 + 1/3 cup sifted gluten free flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. ground cardamom
  • 1/2 cup sour cream
  • 1 cup whole milk


  1. Preheat oven to 350 degrees. In a stand mixer with the paddle attachment, cream the butter and sugar on medium speed for about 5 minutes.
  2. Scrape the bowl and add the vanilla + almond extract, mix on medium speed and add the egg whites in one at a time, allowing each to incorporate fully.
  3. While egg whites are mixing, in a separate bowl combine the pistachios, flour, baking powder, baking soda, salt and cardamom. Whisk together and sift 2 times to ensure all lumps are removed.
  4. Turn the mixer on low and add the flour mixture in 3 additions. Then immediately add the sour cream, and slowly pour in the milk. Mix on low for about a minute, scrape the bowl and mix for another 30 seconds to ensure batter is fully cohesive.
  5. Spray and parchment paper line baking pans. Fill each pan about half way. Bake for about 1 hour, covering the cakes with foil after 40 minutes. Cakes are done when a toothpick inserted into the center comes out clean. You may need to bake longer depending on your oven, keep an eye on your cakes!
  6. Let cakes cool completely before frosting.

Dark Chocolate Ganache

  • 8 ounces dark chocolate, cut into small pieces
  • 6 ounces salted butter
  • Maldon sea salt for garnish


  1. Place chocolate in a heat proof bowl. Melt the butter in a sauce pot on high heat. Remove from heat as soon as butter starts to simmer and pour over the chocolate. Let stand for 1 minute.
  2. Using a metal spoon, gently stir the butter into the chocolate, avoiding creating air bubbles.
  3. Let the chocolate cool for about 3 minutes before pouring over the cake. You can help the chocolate cool by slowly stirring it.
  4. When the chocolate is cooled, take one 8″ cake round on desired serving platter and slowly start pouring the chocolate directly into the center of the cake, allowing the chocolate to naturally fill the top of the cake and drip down the sides. If you wish, let the chocolate cool completely and pour more chocolate a second time to create a thicker frosting. Sprinkle immediately with Maldon sea salt.
  5. *Optional* Cut one cake round in half and spread any jam of your choosing in the center. I used raspberry jam for my cake!
  6. Let cake cool to room temperature before cutting and serving. If you’re serving the cake the next day, allow the cake to come to room temperature before serving.

There you have it ! A super easy and fun cake for your friends and family to enjoy. I made this beauty for a friend’s birthday, I tried to honor her spirituality with the crescent moon and she loved it ! It’s so fun to celebrate the people in our lives that we love.
I will be posting a video on my instagram of my free handed moon, go check it out if you want to see how I did it!
Thanks for reading! Make sure to share this recipe with a friend, and let me know what you think! Cheers + happy baking!

2 thoughts on “Gluten Free Pistachio Cake with Dark Chocolate Ganache

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