Gluten-Free Pistachio Almond Cake

Ingredients

• 2 cups gluten-free all-purpose flour blend (ensure it contains rice flour, tapioca starch, and potato starch) 2 cups gluten-free all-purpose flour blend (ensure it contains rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm milk (dairy or non-dairy) 1 cup warm milk (dairy or non-dairy)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted unsalted butter or neutral oil 3 tbsp melted unsalted butter or neutral oil
• 0.5 cup finely ground pistachios 0.5 cup finely ground pistachios
• 0.5 cup finely ground almonds 0.5 cup finely ground almonds
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 1 tsp vanilla extract 1 tsp vanilla extract

Instructions

1. 1

   In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), certified 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. 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. 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. 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 before baking.

5. 5

   Preheat your oven to 350°F (175°C). Bake the cake for approximately 55-65 minutes, 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.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.