Description
Delicious and moist gluten-free pistachio cake topped with a sweet glaze.
Ingredients
Scale
- 1 cup canola oil
- 1 cup sugar
- 2 large eggs
- 1 3/4 cup Bob’s Red Mill 1:1 All Purpose Gluten Free Flour (or an all purpose gluten free flour that contains xanthan gum)
- 1 cup shelled pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup whole milk
- 1/2 teaspoon almond extract (optional)
- 3/4 cup powdered sugar
- 1 1/2 tablespoons water
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 5 baking dish and set aside.
- Place the pistachios in a food processor and process until very fine but before it begins to clump together.
- In a large bowl or in the bowl of a stand mixer stir together the oil and sugar. Add the eggs and stir/mix until combined.
- Add the gluten-free flour, ground pistachios, baking powder, baking soda, and kosher salt to the bowl. Stir/mix well until a very thick batter forms.
- Gradually stir in the whole milk and almond extract until well incorporated.
- Use a spatula to scrape the batter into the greased baking dish. Bake for 65 to 70 minutes until golden brown and the top doesn’t sink when gently pressed.
- Let the cake cool in the pan. Once warm turn the cake out onto a cooling rack.
- In a small bowl whisk together the powdered sugar and water.
- Once the cake is cool drizzle the glaze onto the cake and top with chopped pistachios. Enjoy!
Notes
- This recipe is gluten-free and can be modified to include other nuts.
- Store any leftover cake in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg