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Chocolate Pistachio Cake

prep time: 30 min | bake time: 45 min | total time: 3 hrs

This Chocolate Pistachio Cake is a single-layer cake that is moist, tender, and full of nutty flavor. Made with ground pistachios and simple pantry ingredients, this eggless and dairy-free cake comes together easily. It’s finished with a decadent chocolate ganache, making it a perfect balance of rich and light flavors. 
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Chocolate Pistachio Cake

Impress everyone with this beautiful Chocolate Pistachio Cake. This may not be the most common dessert, but its nutty flavor and tender texture make it truly unforgettable.

 

The crumb of this Pistachio Cake is moist and easy to prepare, it’s been made without eggs and can easily be made dairy free. The use of ground pistachios gives the cake a unique texture and an earthy flavor that pairs beautifully with the rich chocolate ganache topping.

 

Speaking about the topping; the cake is perfectly finished with a decadent chocolate ganache, made with simple ingredients such as chocolate and cream. The ganache adds a rich contrast to the cake, complementing the pistachio base perfectly. Many bakers who tried this recipe wrote to me that this recipe comes together quickly, and it is surprisingly light and very delicious.

Chocolate pistachio cake

Pistachio Cake Ingredients:

  • Milk: Essential for adding moisture to the cake, helping it achieve a soft and tender crumb. If you’re making this pistachio cake vegan, any unsweetened plant-based milk, such as almond, soy, or oat, works perfectly.
  • Whipping Cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free cheesecake or any full-fat whipping cream of choice.
  • White Vinegar: When combined with the milk, mimics the acidity of buttermilk. This acidity reacts with the baking soda, giving the cake its light and fluffy texture. Vinegar is also a great addition to vegan and eggless cakes as it aids in leavening without the need for eggs.
  • Cane Sugar: Cane sugar sweetens the cake and balances the nuttiness of the pistachios. It also helps create a tender crumb by retaining moisture in the batter.
  • Vanilla Extract: Enhances the overall flavor of the cake, providing a warm and aromatic undertone. It pairs beautifully with the natural flavor of the pistachios and brings out their subtle sweetness.
  • Vegetable Oil: Vegetable oil keeps the cake moist without making it heavy. It’s a great neutral fat that ensures the cake stays soft for days. For those looking for a healthier alternative, you can substitute with light olive oil or even melted coconut oil, though coconut oil may slightly change the flavor profile.
  • All-Purpose Flour: For the structure and base of this cake I went with all-purpose flour as its sturdiness creates a sturdy yet tender base that allows the pistachio and other flavors to shine. If you’re aiming for a gluten-free version, substitute with a 1:1 gluten-free flour blend.
  • Cornstarch: Softens the texture of the cake, making it more tender and giving it a delicate crumb. This ingredient is especially useful in eggless baking, helping the cake achieve a lighter, airier texture.
  • Whole Pistachios (or Pistachio Flour): The star ingredient of this cake and a major flavor provider. If using whole pistachios, they should be finely ground to a flour-like consistency. Pistachio flour adds depth to the cake’s flavor and a unique texture that sets it apart from other nut-based cakes. Use ground almonds or almond flour as a direct replacement for pistachios. Almonds have a mild, slightly sweet flavor and a similar texture. Hazelnuts provide a rich, nutty flavor that can enhance the cake’s taste. Ground hazelnuts or hazelnut flour are good options.
  • Baking Powder: This is essential for creating a light, fluffy cake, especially in an eggless recipe where other leavening agents are not present.
  • Baking Soda: When combined with vinegar, baking soda helps the cake rise further by creating a chemical reaction that produces carbon dioxide bubbles.
  • Salt: Salt balances the sweetness and enhances the nutty flavors of the pistachios. It also helps bring out the depth of all the other ingredients, ensuring the cake doesn’t taste flat or overly sweet.
Chocolate pistachio cake

Chocolate Ganache Ingredients:

  • Dark Chocolate: Dark chocolate adds a rich, decadent flavor to the ganache, creating a luxurious topping for the pistachio cake. If making this recipe vegan, be sure to choose a dairy-free dark chocolate. High-quality chocolate with at least 60% cocoa content ensures a deep, robust flavor.
  • Whipping Cream: Cream adds richness and a smooth texture to the ganache. For a vegan option, dairy-free whipping cream made from coconut or almond is a great alternative. The cream helps make the ganache silky and easy to spread over the cake.
  • Glucose Syrup (or Maple Syrup): Glucose syrup, or maple syrup for a more natural option, gives the ganache its smooth, glossy finish. It also helps stabilize the chocolate, ensuring the ganache sets properly while staying soft and spreadable.
moist Chocolate pistachio cake eggless and vegan

How to Make Homemade Pistachio Flour?

To make pistachio flour, use a food processor or high-speed blender to grind the pistachios. Pulse in short bursts until the nuts are ground into a fine powder. You can add a tablespoon of sugar to prevent clumping and keep the texture smooth. Be careful not to over-process, as the pistachios will release their oils and turn into a paste (pistachio butter). To avoid this, pulse in intervals, work in small batches, and check the texture frequently. If any larger chunks remain, return them to the processor and pulse again until finely ground.

Store your pistachio flour in an airtight container in the refrigerator or freezer to keep it fresh. It will last for several weeks in the fridge and longer in the freezer. Now, your homemade pistachio flour is ready to use in all your baking recipes!

moist Chocolate pistachio cake eggless and vegan
moist Chocolate pistachio cake eggless and vegan

How to Make Pistachio Cake?

Prepare the Cake Batter:

Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch springform cake pan with parchment paper to prevent sticking. If you’re using whole pistachios, blend them with 2 tbsp of sugar in a food processor until they resemble fine pistachio flour. In a large bowl, combine the milk and vinegar and let it sit for 5 minutes to curdle. Once the mixture has thickened, add the cane sugar, vanilla extract, and vegetable oil, whisking until the sugar dissolves completely.

moist Chocolate pistachio cake eggless and vegan
moist Chocolate pistachio cake eggless and vegan

Combine the Dry Ingredients:

Sift in the all-purpose flour, cornstarch, pistachio flour, baking powder, baking soda, and salt. Stir the dry ingredients into the wet mixture until everything is well combined. The batter should be smooth and free of lumps. Pour the batter into your prepared pan, spreading it evenly.

moist Chocolate pistachio cake eggless and vegan
moist Chocolate pistachio cake eggless and vegan

Bake the Cake:

Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely before adding the ganache.

moist Chocolate pistachio cake eggless and vegan
moist Chocolate pistachio cake eggless and vegan

Make the Chocolate Ganache:

In a microwave-safe bowl, combine the dark chocolate, whipping cream, and glucose syrup (or maple syrup). Heat the mixture in 30-second intervals, stirring after each, until the chocolate is fully melted and the ganache is smooth. Alternatively, you can melt the ingredients using a double boiler. Stir the ganache vigorously to achieve a glossy, lump-free consistency.

moist Chocolate pistachio cake eggless and vegan
moist Chocolate pistachio cake eggless and vegan

Frost the Chocolate Pistachio Cake:

Let the ganache set at room temperature for 3-4 hours until it reaches a spreadable texture. Once the ganache is ready, spread it evenly over the cooled pistachio cake using an offset spatula. Ensure the ganache is smooth and covers the entire cake for a beautiful finish.

moist Chocolate pistachio cake eggless and vegan
moist Chocolate pistachio cake eggless and vegan

How to Store Chocolate Pistachio Cake?

Store your cake at room temperature for up to 3 days (covered is better) or refrigerate for up to 7 days in an airtight container. If refrigerated, let the cake come to room temperature before serving to ensure the best texture.

 

Ways to Customize Your Chocolate Pistachio Cake:

  • Add Green Food Coloring: For a traditional green pistachio cake, add a few drops of green food coloring to the batter.
  • Frosting Options: Instead of ganache, try topping the cake with a cream cheese frosting for a tangy contrast or use a light whipped cream frosting for a more delicate finish.
moist Chocolate pistachio cake eggless and vegan

What Frosting Goes Well With Pistachio Cake

While the rich chocolate ganache adds a decadent touch, other frostings like vanilla buttercream or whipped cream frosting also pair beautifully with the nutty flavor of the pistachio cake. You can opt for a simple pistachio or whipped cream for a lighter option.

moist Chocolate pistachio cake eggless and vegan

Pistachio Cake FAQ

Yes! Simply divide the batter into cupcake liners and bake for 18-22 minutes.

Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.

Absolutely! This recipe is already vegan-friendly as long as you use dairy-free milk, oil, and vegan chocolate for the ganache.

Yes, simply double the recipe and bake in two 8-inch cake pans. Frost between the layers with ganache or your frosting of choice.

The cake will stay fresh for 3 days at room temperature or up to 7 days in the refrigerator.

Chocolate Pistachio Cake

Tips for Making Chocolate Pistachio Cake:

  • Don’t Skip the Pistachio Flour: Whether store-bought or homemade, ground pistachios are essential for giving the cake its unique flavor and texture.
  • Use Room Temperature Ingredients: This ensures the batter mixes evenly and results in a light, tender cake.
  • Weigh Your Ingredients: For the best results, use a kitchen scale to measure everything accurately, especially flour and sugar.
  • Cool the Cake Completely: Let the cake cool fully before frosting to avoid melting the ganache and creating a messy assembly.
  • Prepare Ganache First: The ganache is best when it’s had time to set for at least 3 hours. If you make this first it will have time to set while the cake bakes and cools. This will ensure you have a smooth and spreadable ganache.
moist Chocolate pistachio cake eggless and vegan

Watch This Video For Chocolate Pistachio Cake:

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Saloni Mehta Pastry Chef and Food Blogger

Meet Saloni

I’m a former pastry chef with a love for breads, cakes and everything in between! My recipes are easy to follow, egg free and are designed to be shared with others!

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moist Chocolate pistachio cake eggless and vegan
4.91 from 11 votes

Chocolate Pistachio Cake

This Pistachio Cake is a single-layer cake that is moist, tender, and full of nutty flavor. Made with ground pistachios and simple pantry ingredients, this eggless and dairy-free cake comes together easily. It’s finished with a decadent chocolate ganache, making it a perfect balance of rich and light flavors. 
Author: Saloni Mehta
Rate
Yield: 10 servings
Prep: 30 minutes
Cook: 45 minutes
Rest Time: 3 hours
Total: 4 hours

Equipment

Ingredients

Chocolate Ganache Ingredients

  • 110 g Dark Chocolate* see notes for options
  • 120 ml Whipping Cream* see notes for options
  • ½ tbsp Glucose Syrup or maple syrup, corn syrup, golden syrup

Pistachio Cake Ingredients

  • 240 ml Milk* see notes for options
  • 2 tsp White Vinegar* or lemon juice
  • 150 g Cane Sugar* or castor sugar
  • 2 tsp Vanilla Extract
  • 75 ml Vegetable Oil or any neutral oil
  • 190 All-Purpose Flour
  • 10 g Cornstarch
  • 190 g Whole Pistachios without shells or store-bought pistachio flour in same quantity
  • 2 tbsp Cane sugar* or castor sugar, if using whole pistachios
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt

Instructions

Chocolate Ganache Instructions

  • In a bowl combine all the ingredients: chocolate, cream and glucose syrup. Place it in the microwave for 30 seconds and stir until smooth, give it another 30 seconds or longer if needed. Alternatively, you can place the bowl over a double boiler to melt all the ingredients.
  • Stir vigorously to create a smooth and glossy texture without any lumps of chocolate. -Cover with a plastic wrap touching the surface of the ganache and let it set to a spreadable texture at a cool room temperature for 3-4 hours. I usually keep it in the pantry or you can keep it in the fridge in the summer months.

Pistachio Cake Instructions

  • Preheat the oven to 350℉ or 175℃.
  • Grease and line an 8-inch (20cm) springform cake with baking paper.
  • Start by making pistachio flour first. Combine whole pistachio kernels with 2 tablespoons of sugar in a food processor until you get an almond flour-like consistency. Skip this step if using store-bought pistachio flour.
  • In a bowl combine milk and vinegar. Let it sit for 5 min until it is slightly curdled then add sugar, vanilla extract, and oil. Mix with a hand whisk until sugar is dissolved.
  • Add all-purpose flour, cornstarch, pistachio flour, baking powder, baking soda and salt. Mix the dry ingredients with the liquid ingredients. Pour the batter into the cake tin.
  • Bake for 40-45 minutes until firm to touch. Remove the cake from the oven and let the cake cool. Place the cake on a serving dish or a cake stand.
  • Add the prepared chocolate ganache to the cooled pistachio cake and spread it evenly with an offset spatula. Decorate with pistachio flour. You can store the cake in an airtight container for up to 7 days in the fridge or 3 days at room temperature.

Notes

  • Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
  • Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
  • Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
  • Butter: Dairy-free salted butter sticks or any salted butter of your choice
  • Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice versa.
  • Whipping Cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free or any full-fat whipping cream of choice)
  • Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use coconut sugar or organic cane sugar
  • Dark Chocolate: Use dark or semi-sweet baking chocolate chips / 60% or higher couverture chocolate / good quality 60% or higher chocolate bar. To make vegan, use dark chocolate or any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.

Did you try this recipe? Leave a review!

35 Responses

  1. 5 stars
    Delicious! Made it for my husband’s birthday & it was a smashing success! I used the recommended vegan substitutions & a 9 inch round cake pan (it’s the only size I have). Adjusted the bake time to 35 minutes for this size change & it was perfect. Light, moist & absolutely scrumptious! Will definitely be saving this recipe to make again & again!

    Reply

  2. i will be trying to make this cake as it looks very delicious. I have question, is it possible to use semi-sweet chocolate instead of dark?

    Reply

      1. it really looks delicious!! does the pistachio have to be unsalted ones? also, does it require to be washed and/or roasted before blending?

        Reply

        1. Hi Himani
          Please use unsalted-raw pistachios! If you wash them to remove the flaky brown skin then make sure they are completely dry before processing into powder.

          Reply

          1. i do see you mention butter in the notes, but there is no butter mentioned in the ingredients, is it a replacement to something?

          2. Hi Sanya,
            This recipe doesn’t actually include butter, I just noted it in case anyone prefers to use a buttercream frosting instead of the chocolate ganache.

  3. 4 stars
    hi I wanted to use this recipe for a layered cake raspberry and pistachio
    I tried half the recipe for 6 inch cake pan. the cake turned out to be good but bit crumbly and dry from top. si does the texture meant to be like that.

    please do tell me what tweaks can I make.

    Reply

    1. Hi Mahi

      Great question! This recipe is more of a tea cake, so it’s not ideal for layered cakes, it tends to be a bit crumbly and delicate. Perfect for breakfast / snacking / picnics / outdoor parties or brunch.

      Reply

  5. 5 stars
    Hi Saloni,
    I baked this for my birthday and my children who are a great fan of pistachios loved the cake to the crumbs! Easy to follow instructions and recipe! Thank you for sharing the awesome cake!

    Reply

  6. I followed this recipe and the volume of batter does not even come close to filling the bottom of three 8″ inch pans. Unfortunately this recipe did not meet my expectations

    Reply

    1. Hello Dave,

      It seems there was a misunderstanding with the recipe instructions. The directions specify using one 8-inch springform pan—not three. To make three cakes, you would need to prepare the recipe three separate times. I actually made this cake just yesterday for a client, and it turned out exactly as it did when we tested it for the blog.

      Reply

    1. Hi Binish,

      so glad you’re excited! If you’re using a 6-inch pan, I’d recommend cutting the recipe in half so it doesn’t overflow or you can bake 2 x 6-inch cakes. Happy baking!

      Reply

  8. 5 stars
    Hi Saloni,

    I tried it and came out superb delicious 😋 everyone loved it 🥰❤️😋😋
    Thank you so much for sharing yummy recipes 👍❤️👏
    Keep sharing ❤️

    Reply

    1. Hi Seema

      Yayyy, I’m so happy to hear that you tried it and everyone loved it! That truly means a lot! Thank you for your sweet words and support.
      I’ll definitely keep sharing more yummy recipes, stay tuned!

      Reply

  9. Hello! Can i use 9 inch springform pan instead of 8 & should i change the baking time?
    Thank you 🥰

    Reply

    1. Hi Aline,

      Yes it will be fine to use 9-inch baking pan.Reduce the baking time by 5 minutes and keep an eye on cake in the last few minutes and test the center of the cake by inserting a toothpick to check if it is done.You can add more time if needed!

      Reply

    1. Hi Neha,
      I would suggest not to alter the recipe for best results.
      However you can substitute whole wheat flour for all-purpose flour but the cake will be denser and possibly a bit drier, since whole wheat flour absorbs more liquid.

      If you’re okay with the denser, heartier texture, go ahead and make a full substitution. Otherwise, a 50/50 mix of whole wheat and all-purpose flour is a great compromise — it keeps some lightness while adding the nutty flavor and fiber of whole wheat.

      Reply

      2. 5 stars
        Tried using the 50/50 option. Also substituted sugar with jaggery powder.
        It was too good.
        Thank you ☺️

        Reply
4.91 from 11 votes

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