This mini pistachio cake is so perfect for spring. It is light, fluffy and delicious! The flavor is amazing to pair with raspberry jam! It is quick and easy to make!

Gluten Free Pistachio Cake

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs
• ¼ cup neutral oil
• ¼ cup melted butter
• ½ cup plain Greek yogurt
• ¾ cup + 1 1/2 tablespoons granulated cane sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• ½ cup pistachio flour
• 1 cup gluten free 1:1 all-purpose flour (using King Arthur here)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Steps

1. Preheat the oven to 325°F. Three 4-inch round cake pans. (This receipt can be used for 12 cupcakes.)
2. In a large mixing bowl, whisk together the wet ingredients until smooth.
3. Whisk in dry ingredients until combined.
4. Add the dry ingredients to the wet mixture until almost incorporated.
5. Scoop the batter into the prepared pans.
6. Bake for 18-23 minutes or until a toothpick comes out clean.
7. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Vanilla Swiss Meringue Buttercream

Add 1-2 teaspoon of vanilla extract into your flavor buttercream recipe. I use Swiss meringue buttercream here. You could definitely adjust based on your personal preference. 🙂

Raspberry jam

You could totally make your own raspberry jam at home because you have the control of how much sugar you add in. I use Bonne Maman this time for time saving purpose.

Assemble

1. Place first cake layer on a cake turntable.
2. Pipe the buttercream on the edge of the cake to create a dam. Pipe the raspberry jam in the middle and dust with pistachio flour.
3. Place next layer on top. Repeat until all layers have been added.
4. Crumb coat the cake with vanilla Swiss Meringue buttercream. Chill in the fridge for 15-20 minutes.
5. Coat the final layer of buttercream to the cake.
6. Decorate the top with fresh raspberry and pistachio flour. Enjoy!

Storage: Once prepared, this cake will need to be kept in the fridge up to 5 days.

Note: Pistachio Flour – I purchased the tiny container on Amazon, which is very helpful because it was my first time to bake with pistachio. Then I tried to use the food processor to blend the pistachio (without shell) on my own to use to decorate the inside and outside of the cake.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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