A flourless pistachio cake is a rich, elegant dessert made without traditional wheat flour. Instead, finely ground pistachios and almond flour give it a soft, moist texture and a naturally nutty flavor.
This cake is perfect if you want something gluten-free, refined, and different from classic chocolate or vanilla cakes.
It has a slightly dense but tender crumb, a beautiful green color, and a subtle hint of lemon that balances the sweetness. You can enjoy it with coffee, serve it as a dinner dessert, or offer it at special occasions.
Why You’ll Love This Cake
This cake is:
- Naturally gluten-free
- Soft, moist, and not dry
- Full of real pistachio flavor
- Easy to prepare with simple ingredients
- Elegant enough for special occasions but easy for everyday baking
It also keeps very well and tastes even better the next day.
Ingredients
For the cake:
- 80 g unsalted butter, melted and cooled
- 220 g shelled, unsalted pistachios
- 160 g sugar
- 20 g almond flour
- 4 large eggs, separated
- 1½ teaspoons lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
For serving (optional):
- Powdered sugar
- Whipped cream
- Fresh berries (raspberries or strawberries)
Step-by-Step Instructions
- Preheat the oven
Preheat your oven to 170°C (340°F).
Grease and line an 8-inch (20 cm) round cake pan with baking paper. - Prepare the pistachio mixture
Place the pistachios and sugar into a food processor.
Grind until the mixture looks like very fine crumbs, but not a paste. - Mix dry ingredients
Transfer the pistachio mixture into a large bowl.
Add the almond flour, lemon zest, salt, and baking powder.
Mix well until combined. - Add wet ingredients
Add the egg yolks, melted butter, and vanilla extract.
Mix until smooth. The batter will be thick. - Whip egg whites
In a clean, dry bowl, whisk the egg whites until stiff peaks form. - Fold egg whites into batter
Gently fold half the egg whites into the pistachio mixture.
Then add the remaining whites and fold carefully to keep the batter airy. - Bake
Pour the batter into your prepared baking pan.
Bake for about 35 minutes.
Lightly cover the top with foil, then bake for another 10–12 minutes.
The cake is ready when a toothpick inserted in the center comes out clean. - Cool the cake
Let the cake cool in the pan for about 10 minutes.
Remove the outer ring and allow it to cool completely before serving. - Serve
Dust with powdered sugar and serve with whipped cream or fresh berries if desired.
Tips for Perfect Results
- Make sure all ingredients are at room temperature before starting.
- When whipping egg whites, the bowl must be completely clean and dry.
- Do not over-blend the pistachios, or they will become oily.
- Fold the egg whites gently to keep the cake light.
- If the top browns too quickly, always cover it loosely with foil.
Storage Instructions
- Store the cake in an airtight container at room temperature for up to 3 days.
- In hot climates, keep it in the refrigerator.
- It can be frozen for up to 2 months. Wrap slices individually and thaw before serving.
Final Thoughts
This flourless pistachio cake is soft, rich, naturally gluten-free, and full of flavor.
It’s perfect for elegant dinners, tea time, or as a special homemade dessert for guests.
Simple ingredients, simple steps — but a result that feels luxurious and professional.