A naturally gluten-free cake rich with pistachio flavor, crowned by a glossy dark chocolate ganache. Tender and moist from ground nuts and butter, it makes an elegant centerpiece for any celebration or a luxurious everyday treat.

Why You’ll Love This Recipe

Naturally gluten-free yet incredibly tender and moist.
Exceptionally nutty pistachio flavor from both flour and extract.
Stunning bright green interior contrasted by a smooth, dark ganache.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake

2 cups (220 g) pistachio flour
¾ cup (80 g) almond flour
2 tablespoons (16 g) cornstarch
¾ teaspoon fine sea salt
1¼ cups (250 g) granulated sugar
1 teaspoon finely grated orange zest
6 large eggs, at room temperature
10 tablespoons (140 g) unsalted butter, cubed
2 tablespoons (28 g) extra-virgin olive oil
¾ teaspoon pistachio extract

For the Ganache Topping

5 oz (140 g) 60–70% dark chocolate, finely chopped
1 oz (28 g) 30–35% milk chocolate, finely chopped
1 cup (238 g) heavy cream

Directions

Preheat & Prepare Pan
Preheat the oven to 350 °F (175 °C). Butter and line a 9-inch round pan with parchment paper; butter the parchment.
Combine Dry Ingredients
Sift together pistachio flour, almond flour, cornstarch, and salt. Set aside.
Flavor the Sugar
Rub orange zest into the sugar until the mixture is fragrant and evenly tinted.
Whip Eggs & Sugar
In a stand mixer fitted with the whisk attachment, whip the eggs on medium speed until frothy. Add the orange-zested sugar, increase speed to high, and whip 7–10 minutes until pale and ribbon-like.
Incorporate Fats & Extract
With the mixer on low, drizzle in the softened butter and olive oil a spoonful at a time. Stir in the pistachio extract.
Fold in Flours
Gently fold in the dry ingredients until just combined, taking care not to deflate the batter.
Bake
Pour the batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Prepare Acetate Collar
Wrap the cooled cake’s sides with a 3-inch acetate strip, securing with tape. Place the cake back in its pan.
Make Ganache
Heat the cream until just simmering. Pour over the chopped chocolates and let sit for a minute, then stir until smooth.
Assemble
While still warm, pour the ganache over the top of the cake, allowing it to drip over the sides. Chill until the ganache sets.
Garnish & Serve
Decorate the edge with slivered pistachios. For clean slices, use a hot, lightly oiled knife and wipe it between cuts.

Servings and Timing

Yield: One 9-inch cake (about 12 servings)
Prep Time: 1 hour
Bake Time: 45 minutes
Chill/Set Time: 3–4 hours
Total Time: Approximately 5–6 hours

Variations

Naked Cake: Omit the ganache. Brush the top with orange simple syrup (equal parts orange juice and sugar reduced to a syrup) and dust with powdered sugar.
White Chocolate Ganache: Use 6 oz white chocolate with ½ cup cream for a firmer, pale ganache.
Matcha Twist: Add 1 teaspoon of culinary-grade matcha powder to the batter for a subtle green tea note and deeper green hue.
Pan Sizes: For a 6-inch pan, halve the recipe; for a 10-inch pan, increase by 1.75×–2× and adjust bake time accordingly.

Storage/Reheating

Store the cake in the refrigerator, wrapped with plastic or parchment pressed against any cut surfaces, for up to 5 days. Allow slices to come to room temperature before serving for best texture. To soften the ganache, warm individual slices in a 300 °F (150 °C) oven for 5 minutes.

FAQs

What can I substitute for pistachio extract?

Almond extract is the closest substitute, though pure pistachio extract delivers the most authentic nutty flavor.

Can I make this cake vegan?

Yes. Replace each egg with 3 tablespoons of aquafaba whipped to stiff peaks, use vegan butter, and substitute heavy cream with full-fat coconut milk.

Is this cake truly gluten-free?

Absolutely. It uses only nut flours and cornstarch—no wheat or other gluten-containing ingredients.

How do I make homemade pistachio flour?

Process shelled, unsalted pistachios in a food processor until finely ground, then sift to remove any larger bits.

Can I freeze the baked cake?

Yes. Wrap the whole cake or individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.

Why use an acetate collar?

An acetate strip provides a smooth, clean edge and prevents the warm ganache from seeping under parchment or wax paper.

My ganache is too thin—what should I do?

Place the mixed ganache in the refrigerator for 10–15 minutes to thicken slightly before pouring, or reduce the cream by 1–2 tablespoons.

What type of pan works best?

A 9-inch aluminum pan with a removable bottom ensures even heat distribution; avoid very thin or non-insulated springform pans.

How can I achieve clean slices?

Dip a sharp knife in hot water, dry it, and lightly oil the blade before each cut. Wipe the knife clean between slices.

Can I omit almond flour?

You can use 2 cups of pistachio flour alone, but expect a denser, more crumbly texture.

Conclusion

This Flourless Pistachio Ganache Cake showcases the lush, nutty flavor of pistachios in a tender, gluten-free base, elegantly finished with a silky chocolate topping. Whether for holidays, special occasions, or an indulgent everyday dessert, its vibrant color and refined taste are sure to impress. Enjoy every slice of this sophisticated, show-stopping cake!

Flourless Pistachio Ganache Cake