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This Pistachio Cake recipe is soft, moist, and infused with nutty flavor. Finished with a sweet, streusel topping and vanilla glaze, it’s an easy snack cake perfect for breakfast, brunch, or dessert!
Grain-free and gluten-free, this pistachio snacking cake is also dairy-free-friendly to suit a variety of dietary needs.
Easy Pistachio Snack Cake Recipe
If you’ve never heard the term snack cake or snacking cake, it refers to a type of cake made in an 8×8 or 9×13-inch baking dish without any layers or elaborate decorations. All you need are a mixing bowl and a spatula—no stand mixer or electric mixer required!
Unlike recipes like my gluten-free birthday cake and gluten-free chocolate layer cake recipe, which are served for celebrations, this pistachio snack cake is meant to be enjoyed as an everyday treat. Think of it kind of like a coffee cake or gluten-free pound cake.
I’ve tested different flavor variations throughout the years, and this pistachio flavor is by far my favorite. Unlike most pistachio cake recipes, it’s free from instant pistachio pudding mix or drops of green food coloring. Nutty and sweet without being overpowering, it’s the perfect midday pick-me-up, and my girls love to find it in their lunchboxes. With just a few failproof steps, it’s ready to eat in about an hour and always turns out delicious!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
Pistachio Cake and Streusel Topping
- Eggs: These add richness and give the cake structure.
- Sweetener: I use either maple syrup or coconut sugar in the cake batter itself. Then, I use extra coconut sugar for the topping. Brown sugar will also work, if preferred.
- Unsweetened Applesauce: This adds extra sweetness and keeps the cake moist while eliminating the need for more fats like butter.
- Oil: I use either avocado oil or melted coconut oil to add richness and moisture to the batter.
- Vanilla Extract: I almost always have homemade vanilla extract on hand, but store-bought is totally fine to use, too.
- Flour: I use a combination of oat flour and coconut flour for a gluten-free cake that’s soft and moist. Then, I use extra oat flour for the streusel topping.
- Leaveners: I use both baking powder and baking soda to create an ultra-soft, fluffy texture.
- Salt: This enhances the rest of the ingredients in both the cake batter and topping.
- Pistachios: I buy shelled pistachios to save time and always look for either raw or unsalted versions to prevent my snack cakes from tasting too salty.
- Butter: This adds rich flavor and moisture to the topping. For a dairy-free option, use plant-based butter instead.
Vanilla Glaze
- Powdered Sugar: Also known as confectioner’s sugar, this melts into a smooth, drizzly consistency.
- Vanilla Bean Paste: I prefer to use vanilla bean paste over extract, because it has a stronger flavor and thicker consistency.
- Water: Use as little or as much as needed to achieve your desired consistency. Regular dairy or plant-based milk will also work.
How to Make the Best Pistachio Cake Recipe
Before you begin, preheat your oven to 350ºF. Then, grease a square baking dish and line it with parchment paper, letting it hang over the edges to create a parchment paper sling.
- Combine the Cake Ingredients: Whisk all the wet ingredients in a large mixing bowl. Then, add the dry ingredients, including the chopped nuts, and stir just until the batter is fully incorporated.
- Transfer: Pour the cake batter into the prepared pan, and smooth it out evenly.
- Make the Streusel: Mix all the streusel ingredients in a small bowl until they’re crumbly. Then, sprinkle them evenly over the cake batter.
- Bake: Transfer the pistachio cake to the preheated oven, and bake until the cake is puffed, golden, and springs back when gently pressed in the center. Transfer the cake to a wire rack to cool completely.
- Glaze: While the cake cools, whisk all the ingredients in a small bowl. Drizzle the mixture over the cooled cake, slice, and enjoy!
Kitchen Tools I Use
Tips for Success
- Avoid Overmixing: Be careful to combine the ingredients just until smooth. Continuing to mix will result in a dense, dry batter.
- Keep a Close Eye on the Oven: Every oven is different. So, watch your pistachio cake closely, and remove it from the oven as soon as it’s set and a toothpick inserted into the center comes out clean.
- Cool Completely: Make sure to allow plenty of time for your cake to cool before adding the glaze. Otherwise, it will melt and slide right off!
FAQs
The most common reasons for this recipe to turn out dry are overmixing and baking at too high a temperature or for too long.
You can store leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for up to one week.
You can freeze leftovers without the vanilla glaze for up to 2-3 months. Let them cool completely. Then, wrap individual slices with plastic wrap and transfer them to an airtight container to freeze. Thaw in the fridge or at room temperature, and add the glaze just before serving.
Sure! If you want to get a little fancy, you can omit the streusel and vanilla glaze. Then, add cream cheese frosting, coconut whipped cream, or even Greek yogurt for a boost of protein, and extra chopped pistachios or orange zest.
More Cake Recipes
- Chocolate Gluten Free Pound Cake
- Paleo Flourless Chocolate Cake
- Gluten-Free Carrot Cake
- Caramel Apple Upside Down Honey Cake
Watch The Video:
Pistachio Cake with Streusel Topping and Vanilla Glaze
Ingredients
For the Cake:
- 4 large eggs
- 1 cup maple sugar or coconut sugar
- 1 cup unsweetened applesauce
- ¼ cup avocado oil or melted coconut oil
- 1 teaspoon vanilla extract
- ¾ cup oat flour
- ½ cup coconut flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of fine sea salt
- ½ cup pistachios finely chopped
For the Pistachio Streusel:
- ⅓ cup + 2 tablespoons oat flour
- ½ cup pistachios finely chopped
- ⅓ cup coconut sugar
- 3 tablespoons butter melted
- Pinch of salt
For the Vanilla Glaze:
- ¼ cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 tablespoon water
Instructions
Preheat the Oven:
- Preheat your oven to 350ºF. Prepare an 8×8” square baking dish by greasing it and lining it with a parchment paper sling for easy removal.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the eggs, maple sugar, applesauce, oil, and vanilla until smooth and well combined.4 large eggs, 1 cup maple sugar or coconut sugar, 1 cup unsweetened applesauce, ¼ cup avocado oil or melted coconut oil, 1 teaspoon vanilla extract
Add the Dry Ingredients:
- Add oat flour, coconut flour, baking powder, baking soda, salt, and chopped pistachios to the bowl. Stir until the batter is fully incorporated.¾ cup oat flour, ½ cup coconut flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, Pinch of fine sea salt, ½ cup pistachios
Transfer to Pan:
- Pour the batter into the prepared baking dish and smooth the top with an offset spatula.
Make the Streusel:
- In a small bowl, mix all streusel ingredients until crumbly. Sprinkle evenly over the top of the batter.⅓ cup + 2 tablespoons oat flour, ½ cup pistachios, ⅓ cup coconut sugar, 3 tablespoons butter, Pinch of salt
Bake:
- Bake on the middle rack for 30–35 minutes, or until the cake is puffed, golden, and springs back when lightly pressed in the center.
Cool:
- Transfer the cake to a wire rack to cool completely in the pan.
Glaze and Serve:
- While the cake cools, whisk together glaze ingredients in a small bowl. Drizzle the glaze over the cooled cake. Slice and serve.¼ cup powdered sugar, 1 teaspoon vanilla bean paste, 1 tablespoon water
