Gluten-Free Pistachio Almond Cake

This moist and tender gluten-free cake, bursting with the nutty flavors of pistachios and almonds. Its delicate crumb and rich aroma make it a perfect treat for any occasion.

Prep: 30 min Cook: 55 min Total: 110 min Serves: 8

At a glance: This hard baking recipe yields 8 servings in about 1h 50m (30 min prep, 55 min cook). It uses 11 ingredients — including gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder — and walks through 5 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Pistachio Almond Cake: When preparing this baking recipe, ground pistachios and almonds are often packed in plants that process wheat, so buy nut flours or nuts labeled gluten-free, and clean the grinder or food processor first if grinding them at home. The flour blend and baking powder need the same label.

Gluten-Free Notes for Gluten-Free Pistachio Almond Cake: This recipe is naturally free from gluten-containing grains, relying on a carefully selected blend of gluten-free flours and starches for structure and texture.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free baking powder, salt, finely ground pistachios, and finely ground almonds. Ensure there are no clumps and the ingredients are evenly distributed, which should take about 1-2 minutes.
2 In a separate medium bowl, whisk together the warm milk, room temperature eggs, melted butter or oil, granulated sugar, and vanilla extract until well combined and slightly frothy. This mixture should be smooth and fragrant, taking approximately 2-3 minutes.
3 Gradually pour the wet ingredients into the dry ingredients, mixing with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are acceptable. The batter will be thicker than a traditional cake batter, resembling a very thick pancake batter, and should be sticky.
4 Prepare an 8-inch round cake pan by greasing and lining it with parchment paper. Gently spoon the thick batter into the prepared pan, spreading it evenly with a spatula. You can also use lightly oiled hands to press the batter into the pan for a more even surface. Let the batter rest in the pan for about 10 minutes while the oven heats.
5 Bake the cake in the preheated 350°F (175°C) oven for 45-55 minutes, tenting with foil if the top browns early, or until a wooden skewer inserted into the center comes out clean and the top is a beautiful golden brown. The aroma should be rich and nutty. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely before slicing and serving.

Tips & Notes

Grind the pistachios and almonds in short pulses with a spoonful of the sugar so they turn fine without becoming nut butter.
Use unsalted, shelled pistachios. Salted ones make the cake taste off-balance.
Choose almonds and pistachios labeled gluten-free, since nuts are often packed on shared lines.

Common questions

What cross-contamination risk is specific to Gluten-Free Pistachio Almond Cake?

Check gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder before they go into Gluten-Free Pistachio Almond Cake. Ground pistachios and almonds are often packed in plants that process wheat, so buy nut flours or nuts labeled gluten-free, and clean the grinder or food processor first if grinding them at home. The flour blend and baking powder need the same label.

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