This Pistachio Cake is nothing short of perfection! Made with real pistachios and without food coloring, then topped with a mascarpone frosting and extra pistachios, it’s an easy one-layer cake that you’ll want to make for every special occasion! 

While I’m a fan of all cake, this Pistachio Cake is absolutely in my top three favorites. …which if you know me isn’t surprising seeing as I adore pistachio-flavored baked goods. 

I’ve been really into one-layer cakes recently — ever since making my almond flour chocolate cake — mostly because they’re so much simpler but just as delicious. 

This cake uses a combination of all purpose flour and pistachio flour, along with applesauce, which is a *key* cake ingredient for making cake moist and not dry. If you’re a fan of pistachio, this cake is absolutely for you! 

Recipe features

• Made without food coloring or pudding mix, this cake uses real pistachios instead to achieve the same (or even better!) flavor.
• This is a no-fuss cake recipe and one that can be easily whipped up without much assembly required. 

Ingredients

Flour – This recipe calls for a combination of all purpose flour and pistachio flour. If you want this cake to be fully gluten free, use gluten free 1:1 baking flour in place of the all purpose.

Sugar – Cane sugar/granulated sugar is the way to go, but if you want this to be less sweet, opt for coconut sugar instead. 

Butter – Unsalted butter. If you’re using salted butter, omit the salt from the dry ingredients. Vegan butter can be used to keep this vegan-friendly.

Egg – Or, use a flax egg to keep this egg-free and/or vegan. To do so, whisk 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let the mixture sit for 5-10 minutes.

Milk – Any kind, though I wouldn’t use canned coconut milk because the texture is too thick. Personally, I used almond milk and it worked great.

Applesauce – The “secret” ingredient in order to keep the cake moist and ensure it isn’t dry.

Vanilla extract & almond extract – Using both is really going to enhance the pistachio flavor — don’t skimp on either one! 

Mascarpone – Possibly my favorite ingredient to include in buttercream icing. You should be able to find it at most stores in the cheese section. If you’re not a fan or are unsure of mascarpone, substitute room temperature cream cheese instead. 

Instructions

Step 1: Make the pistachio flour. Start by adding pistachios to a small blender (a Nutribullet works great) or a food processor and blend until they’re a flour-like texture. 

Step 2: Mix dry ingredients. Next, stir the all purpose flour, pistachio flour, sugar, baking powder, baking soda, and salt together in a medium bowl. 

Step 3: Whisk wet ingredients and combine. In a large bowl, whisk the melted butter, egg, milk, applesauce, vanilla, and almond extract together. Then, pour the dry ingredients into the wet and stir just until the flour disappears. 

Step 4: Bake. Line an 8″ round cake pan with parchment paper and spray the sides with nonstick spray. Pour the batter into the pan, then bake the cake in the oven for 35-40 minutes or until a toothpick comes out clean. Leave the cake in the pan for 10 minutes before inverting it onto a wire rack. Allow the cake to cool completely before icing it. 

Step 5: Make the icing. To make the icing, whisk the mascarpone, butter and vanilla together with an electric mixer. Then, add in the powdered sugar and continue stirring until the icing is smooth. 

Step 6: Assemble. Place the cake on a cake stand or large plate, then add a dollop of icing on top. Use a knife of the back of a spoon to smooth it out before adding more icing. Repeat this until all of the icing is gone. Last, add some whole or chopped pistachios on top to really enhance the pistachio flavor. Slice and enjoy! 

Tips and FAQs

• Don’t over-blend the pistachios when making pistachio flour; otherwise, you’ll end up with pistachio butter! You only need to blend for 20-30 seconds.
• Make sure all of the refrigerated ingredients are at room temperature before incorporating them.
• Don’t over-mix the cake batter; otherwise, the cake could end up dry.
• The green color of the cake is a natural result of using pistachio flour; if you want a deeper green, add a drop or two of green food coloring to the batter before baking.
• Add whole pistachios. Adding some whole or chopped pistachios on top of the iced cake will enhance the pistachio flavor — I definitely recommend sprinkling some on top!

Can I make cream cheese frosting instead? 

Yep! If you prefer cream cheese over mascarpone, simply using 4 oz. of room temperature cream cheese in place of the mascarpone in the icing.

What size pan should I use? 

I used an 8″ round cake pan and it worked great, but a round 9″ pan would work too. The only difference is that the cake would be a little thinner. 

Storage

Room temperature: Store leftovers in a sealed container at room temperature for up to 3 days. 

Freezer: Wrap the cooled and unfrosted cake in several layers of plastic wrap and store in the freezer for up to 3 months. Make sure to thaw the cake before icing it. 

More cakes you’ll love

• Vegan Vanilla Cake
• Chocolate Avocado Cake
• Vegan Strawberry Cake

If you made this recipe, be sure to leave a comment and star rating below. Thanks!