Light, moist, and fluffy — this flourless pistachio cake is made with finely ground pistachios and is naturally gluten-free. An easy and delicious treat for any pistachio lover!
This gluten-free pistachio cake is based on my famous flourless almond cake recipe (which you definitely have to try!). I made just one small change: swapped the almonds for pistachios — and the result? A light and airy pistachio cake, completely flourless and full of flavor.
Why You’ll Love This Flourless Pistachio Cake
If you love pistachios, this flourless pistachio cake is going to blow your mind. It’s one of those recipes that feels fancy, but is surprisingly simple to make. I’ve tested this pistachio flourless cake over and over, and the result is always the same: soft, moist, light, and full of flavor. No flour, no fuss, just nutty deliciousness in every bite.
Here’s why you’ll fall in love with it:
Naturally gluten-free — made without flour or baking powder
Incredibly moist, soft, and light
No fancy ingredients — just pantry staples and pistachios
Works for birthdays, holidays, or a casual dessert
So easy, even beginner bakers will get it right
A perfect way to use up pistachio flour or whole pistachios
Customizable with other nuts, flavors, or toppings
How to Make Gluten-Free Pistachio Cake
Watch the full video recipe to learn how to make this recipe for Pistachio Flourless Cake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
What is Flourless Pistachio Cake Made Of?
Eggs (separated): The egg yolks create richness, while the whipped egg whites give the cake structure and airiness — no baking powder needed.
Sugar: A mix of sugar in both yolks and whites helps sweeten and stabilize.
Vegetable Oil: Adds moisture without heaviness. Use neutral-flavored oil like sunflower or canola (see note below).
Lemon Zest: Brightens the flavor and pairs beautifully with pistachios.
Ground Pistachios: Also called pistachio flour, this is the star. You can grind peeled, unsalted pistachios at home or buy ready-made pistachio meal.
Love Pistachios? Try These Next!
If you’ve got extra pistachios, don’t let them go to waste! Here are more pistachio dessert recipes from my blog:
Want to tweak this easy pistachio cake recipe? Here are a few tested ideas:
Use different nuts: Try almond flour, ground hazelnuts, or walnuts for a new twist on this flourless cake.
Add chocolate chips or a drizzle of dark chocolate on top.
Make it dairy-free: The cake is already dairy-free, so it’s perfect as is!
Top with fruit: Fresh berries and whipped cream are an amazing finish.
Low sugar option: Reduce the sugar slightly or use a 1:1 natural sweetener like erythritol.
Pro Tips to Make the Best Gluten Free Pistachio Cake
I’ve made flourless cakes more times than I can count — and this is one of my favorite variations. Here’s how to make it foolproof every single time:
Whip those egg whites right: Beat until stiff peaks form, but don’t overdo it. Overbeaten whites become dry and hard to fold.
Fold gently: Use a spatula or a whisk and a light hand when combining the egg whites into the yolk mixture. This helps keep the cake fluffy and airy. Don’t overmix!
Use finely ground pistachios: Whether you make your own or buy pistachio flour, make sure it’s fine—not chunky or oily.
Oil matters: Stick to neutral-flavored oil (sunflower, canola, light olive oil). But if you love unique flavors, try extra vergin olive oil, pistachio oil or walnut oil for a twist!
Watch your oven: Every oven is different. Start checking around the 28-minute mark to avoid overbaking.
Let’s Talk Pans: How to Bake This Cake in Different Sizes
I get this question all the time — “Can I bake this flourless pistachio cake in a different pan?” And the answer is yes, absolutely! I’ve tested it in a few different shapes and sizes, and here’s how to make it work.
Whether you only have a square pan or want to scale it up for a bigger crowd, here’s how to adjust:
9-inch (23cm) springform pan: This pan is a bit larger, so you’ll need to increase the ingredients by about 25%. Bake for 35–38 minutes, and keep an eye on the top during the last few minutes.
9-inch (23cm) square pan: Since it holds more volume, you’ll also want to scale the recipe up by 25% here. The baking time will be slightly longer — around 33–36 minutes.
8-inch (20cm) square pan: Good news — this pan is almost the same as the 8-inch round, so no adjustments are needed. Stick to the original recipe and bake for 30 minutes as directed.
Moist, soft, and fluffy flourless pistachio cake made with ground pistachios. This easy, gluten-free pistachio cake is perfect for any pistachio lover!
Prepare your pan: Preheat the oven to 340°F (170°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper and lightly grease the bottom and sides.
Make pistachio flour (if using whole nuts): If you’re starting with whole, peeled pistachios, place them in a food processor or high-speed blender and pulse until finely ground. Be careful not to over-blend, or you’ll end up with pistachio butter. Set aside. You can also use store-bought ground pistachios.
Whip the yolks: In a large mixing bowl, beat the egg yolks with ½ cup (100g) sugar using an electric mixer on high speed until the mixture is thick, pale, and fluffy (about 3-4 minutes). Add the oil, vanilla extract, and lemon zest, and beat again until well combined.
Add pistachios: Fold the ground pistachios into the yolk mixture using a spatula. Mix gently until fully incorporated. Set aside.
Whip the whites: In a separate clean bowl, add the egg whites and a pinch of salt. Beat on medium speed until soft and foamy. Gradually add the remaining 2 tablespoons of sugar, and continue beating until stiff peaks form.
Fold it all together: Gently fold the whipped egg whites into the pistachio-yolk mixture, one-third at a time. Use a spatula or a whisk and a light hand to maintain as much air as possible. Stop folding as soon as the mixture is uniform—don’t overmix!
Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle with chopped or sliced pistachios for added crunch and color.
Bake for 30 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then carefully run a knife around the edges and remove from the pan. Let it cool completely on a wire rack before serving.
Video
Notes
Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze it for up to 2 months — wrap it tightly in plastic wrap and place in a freezer-safe bag or container.
Pistachio flour: You can make your own by blending peeled, unsalted pistachios into a fine meal. If using store-bought ground pistachios, make sure they’re fresh and not overly oily or dry. Almond flour is not the same flavor, but it works well as a substitute if needed.
Other nut options: Try substituting ground almonds, hazelnuts, or even walnuts if you want to experiment with flavors. Each nut gives the cake a different texture and aroma.
Oil matters: Neutral-flavored oil like sunflower, canola, or light olive oil works best to keep the pistachio flavor front and center. But if you enjoy unique flavor twists, you can also experiment with mild coconut oil, extra virgin olive oil or even nut oils like pistachio or walnut oil for a deeper, richer taste. Just keep in mind these will slightly alter the final flavor.
Want to see how it’s done? Don’t forget to watch the step-by-step video recipe. It’s always easier to follow the folding technique and texture cues when you can see them in action.
Got questions? Be sure to check the FAQ section on the blog post for answers to common troubleshooting issues, substitution tips, and serving ideas.
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
Keyword pistachio
Frequntly Asked Questions
How do I make this gluten-free pistachio cake dairy-free?
This gluten-free pistachio cake is already naturally dairy-free — no butter or milk is used. Just make sure any toppings or sides (like whipped cream) are also dairy-free if needed.
Can I make this pistachio cake ahead of time?
Absolutely! This cake keeps well, so it’s perfect for making a day or two in advance. The flavors even improve slightly after resting.
What can I use instead of pistachios?
You can easily substitute pistachios with ground almonds, hazelnuts, or walnuts. The flavor will change slightly, but the texture will still be soft and fluffy. If you’re looking for a tried-and-true alternative, check out my Flourless Almond Cake recipe — it’s just as easy and delicious!
Why aren’t my egg whites whipping properly?
If your egg whites aren’t forming stiff peaks, it’s usually because of residual grease or moisture in the bowl. Always use a clean, dry, grease-free bowl (preferably metal or glass), and make sure no yolk gets into the whites. Room temperature eggs also whip better!
Can I frost this flourless pistachio cake?
Absolutely! While this cake is delicious on its own, it pairs beautifully with my Pistachio Cream Cheese Frosting. The tangy cream cheese balances the nuttiness perfectly and adds an extra layer of richness.
I love pistachio and this flourless cake is delicious!!! Everyone who tried it loved the taste and texture. Thank you for sharing the recipe. Mine baked for an hour at 340F though. Can I bake it at 350F?
This recipe is AMAZING! So delicious! Thank you, David!
I love sweets and I’ve tried maaaany, but I have only recently started to cook. This recipe was super easy & fast and the result exceeded my expectations + it gave me confidence to continue to experiment in the kitchen. Looking forward to try your pistachio cheesecake next!
Keep up the excellent work. You’re bringing joy to the world.
Hi Sandra,
Thank you so much for your comment! Glad to hear that you liked my recipe.
Is this my flourless pistachio cake in the photo? It looks like my pistachio tiramisu. Am I wrong?
Vegan Substitutions:
Egg yolks: Replace with aquafaba (the liquid from a can of chickpeas) or a store-bought egg replacer. Use 3 tablespoons of aquafaba per egg yolk. Since you’re using 4 egg yolks, you’ll need 12 tablespoons of aquafaba in total.
Egg whites: Replace with aquafaba as well. Beat the aquafaba until stiff peaks form, just like you would with egg whites. Use 3 tablespoons of aquafaba per egg white, so you’ll need 12 tablespoons in total for the 4 egg whites. Disclaimer: I haven’t personally tested this vegan version of the recipe. I found the substitution options online, so I’m not sure how they might affect the texture and taste. If you try it, feel free to share your experience!
I may have missed this but how many grams of whole pistachios does it take to get the ground amount needed for this recipe? I have whole but not ground nuts and would grind myself but with the cost of pistachios I don’t want to grind more than needed. Thanks!
I made this cake yesterday. It is delicious!!! My non gluten dairy-free family members loved it too. Thank you for sharing it.
I used hazelnuts & lime( didn’t have any lemons ) it got rave reviews..
Hi,
If I only have a 7″ springform pan, what adjustments do I need to make?
Thank you for your time.
You’ll need to reduce the ingredient quantities slightly; multiply all ingredients by 0.76.
I love pistachio and this flourless cake is delicious!!! Everyone who tried it loved the taste and texture. Thank you for sharing the recipe. Mine baked for an hour at 340F though. Can I bake it at 350F?
Can I use a 9 inch pan instead of an 8 inch.
Yes, but you need to adjust the quantities. Multiply all ingredients by 1.3; otherwise, your cake will be pretty flat.
Hello,
If I double the recipe to 8 eggs, what about the other ingredients? I noticed that the quantities remain the same.
Hi Rasha,
Please try now, it should work.
Thank you for this delicious recipe! I replaced the sugar with erythritol, and the result was amazing 🥰
This recipe is AMAZING! So delicious! Thank you, David!
I love sweets and I’ve tried maaaany, but I have only recently started to cook. This recipe was super easy & fast and the result exceeded my expectations + it gave me confidence to continue to experiment in the kitchen. Looking forward to try your pistachio cheesecake next!
Keep up the excellent work. You’re bringing joy to the world.
Hi Sandra,
Thank you so much for your comment! Glad to hear that you liked my recipe.
Is this my flourless pistachio cake in the photo? It looks like my pistachio tiramisu. Am I wrong?
You are not. It’s the tiramisu, maybe not as fluffy as yours but I’d surely pay money to eat the one that came out of my rookie hands. Thanks again!
This looks so delicious. Just wondering if I can make muffins with this recipe. If so, how long would I bake them for.
It might work, but I’ve never tried it so I can’t tell how long to bake.
I will try to make your pistachio flourless cake!!
Great! Let me know how it turns out.
How can we make vegan version of this?
Vegan Substitutions:
Egg yolks: Replace with aquafaba (the liquid from a can of chickpeas) or a store-bought egg replacer. Use 3 tablespoons of aquafaba per egg yolk. Since you’re using 4 egg yolks, you’ll need 12 tablespoons of aquafaba in total.
Egg whites: Replace with aquafaba as well. Beat the aquafaba until stiff peaks form, just like you would with egg whites. Use 3 tablespoons of aquafaba per egg white, so you’ll need 12 tablespoons in total for the 4 egg whites.
Disclaimer: I haven’t personally tested this vegan version of the recipe. I found the substitution options online, so I’m not sure how they might affect the texture and taste. If you try it, feel free to share your experience!
Can you pls tell egg substitute?
Can you send advise if oven temperature is fan forced or non? Im in Australia
It works either way, if you are using fan mode you’ll probably need to make it less time (few minutes less).
Would it be okay to use butter in place of oil?
Yes
Monk fruit or xylitol
I baked this pistachio cake. It’s was just superb and shared with friends who loved it. Now on my request list. Thanks again. Cheers!
I may have missed this but how many grams of whole pistachios does it take to get the ground amount needed for this recipe? I have whole but not ground nuts and would grind myself but with the cost of pistachios I don’t want to grind more than needed. Thanks!
Approximately the same amount little bit more. I would say about 160-170 grams.
I was skeptical about this recipe, but it actually works. You couldn’t guess that this cake is flourless. Thank you so much for the recipe.
Did you use 3/4 cup of pistachio flour as that’s what 150 g equals. Doesn’t seem like enough to me
Yes, the correct amount is 150 grams.
Second time making this cake. Add to my recipe notebook, very delicious 😋
Glad you liked it 🙂
Huge success, thank you chef!
Glad to hear that you liked it
I can’t wait to try this! 🙏🏼😍
Let me know if you try it.
Hey what can be substitute for sugar I’m diabetic .