Gluten Free Pistachio Cake
This gluten free pistachio cake is moist and delicious and made with real pistachios. It also makes perfect gluten free pistachio muffins if that's more your thing!
Equipment
- A large bowl or stand mixer
- Spatula
Ingredients
- 1 cup canola oil
- 1 cup sugar
- 2 eggs, large
- 1 ¾ cup Bob's Red Mill 1:1 All Purpose Gluten Free Flour or an all purpose gluten free flour that contains xanthan gum
- 1 cup shelled pistachios
- 2 t. baking powder
- ½ t. baking soda
- ¼ t. kosher salt
- ½ cup whole milk
- ½ teaspoon almond extract (optional)
For the glaze:
- ¾ cup powdered sugar
- 1 ½ tbsp water
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 5 baking dish and set aside.
- Place the pistachios in a food processor and process until very fine but before it begins to clump together.
- In a large bowl or in the bowl of a stand mixer stir together the oil and sugar. Add the eggs and stir/mix until combined.
- Add the gluten-free flour, ground pistachios, baking powder, baking soda, and kosher salt to the bowl. Stir/mix well until a very thick batter forms.
- Gradually stir in the whole milk and almond extract until well incorporated.
- Use a spatula to scrape the batter into the greased baking dish. Bake for 65 to 70 minutes until golden brown and the top doesn't sink when gently pressed.
- Let the cake cool in the pan. Once warm turn the cake out onto a cooling rack. In a small bowl whisk together the powdered sugar and water.
- Once the cake is cool drizzle the glaze onto the cake and top with chopped pistachios. Enjoy!
Nutrition
Calories: 471kcalCarbohydrates: 48gProtein: 6gFat: 30gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 34mgSodium: 216mgPotassium: 155mgFiber: 3gSugar: 31gVitamin A: 118IUVitamin C: 1mgCalcium: 93mgIron: 2mg
Tried this recipe?Let us know how it was!