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Healthier Gluten-Free Pistachio Cake

This Healthier Gluten-Free Pistachio Cake is exactly the kind of dessert I love making: better-for-you ingredients without sacrificing the experience of eating a real piece of cake.
The finely ground pistachios give it incredible flavor and richness, Greek yogurt keeps the crumb moist, and the combination of gluten-free flour and cornstarch helps give it that soft, fluffy cake texture.
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients

  • 1 cup shelled unsalted (or lightly salted roasted pistachios)
  • 1 cup gluten-free 1:1 baking flour
  • 2 tbsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp chai spice
  • 1/4 tsp sea salt
  • 2 large eggs room temperature
  • 1/2 cup pure maple syrup
  • 2 tbsp coconut sugar
  • 1/2 cup plain Greek yogurt preferably 2% or 5%
  • 1/4 cup unsalted butter melted and cooled
  • 1/4 cup milk of choice
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract optional but recommended
  • Optional toppings:
  • Pistachio cream or pistachio drizzle
  • Finely chopped pistachios
  • Honey
  • Greek yogurt frosting
  • Cream cheese frosting
  • Whipped cream
  • Melted white chocolate
  • Simple maple glaze

Instructions

  • Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
  • Add the pistachios to a food processor and pulse until very finely ground into an almost flour-like meal. Don't over-process or the pistachios will begin turning into pistachio butter.
  • In a medium bowl, whisk together the ground pistachios, gluten-free flour, cornstarch, baking powder, baking soda, spice and sea salt.
  • In a separate large bowl, whisk together the eggs, maple syrup, coconut sugar, Greek yogurt, melted butter, milk, vanilla extract and almond extract until smooth.
  • Add the dry ingredients to the wet ingredients and fold together until just combined. Don't overmix.
  • Pour the batter into the prepared cake pan and spread into an even layer.
  • Bake for 40-45 minutes (mine baked 45). Start checking around 38-40 minutes. The cake is done when the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  • Cool in the pan for about 15 minutes before carefully transferring the cake to a cooling rack.
  • Cool completely before adding pistachio drizzle or your desired topping. Cut into 8 slices and serve.

Notes

Approximate Macros
Per 1 of 8 slices, cake only — optional toppings NOT included:
Calories: ~290
Protein: ~8g
Carbohydrates: ~36g
Fat: ~14g
Fiber: ~3g
Sugar: ~18g
Nutrition is approximate and will vary depending on the brands of gluten-free flour, Greek yogurt and milk used.