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Gluten-Free Chocolate and Pistachio Pound Cake Recipe

Gluten-Free Chocolate and Pistachio Pound Cake Recipe

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Gluten-Free Chocolate and Pistachio Pound Cake

This cake is delicious eaten alone or toasted for a few minutes in the oven. I loved recipe testing with brown rice and tapioca flour; gluten-free flours are so much fun to play with.

It rose perfectly in the oven and stayed moist all weekend long. I guarantee you’ll love this simple chocolate loaf. It’s my version of a chocolate cake just without all the fancy decorating and the bunt pan. There’s something to be said about a pound cake.


  • Cooking spray
  • 2 cups brown rice flour
  • 1 cup tapioca flour
  • 2 1/2 teaspoons xanthan gum
  • 3/4 cups cocoa powder
  • 2 tablespoons chia seeds
  • 1/4 cup pistachios, ground very finely
  • 2 cups sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil
  • 1 cup almond milk
  • 2 large eggs, preferably organic
  • 1 teaspoon almond extract

Pistachio Chocolate Chip Pound Cake

Moist and rich, with a lovely green interior, this cake is studded with bittersweet chocolate and chunks of pistachio.


  • 12 tablespoons (170g) unsalted butter, softened
  • 3 ounces (85g) cream cheese, softened
  • 1/4 cup (78g) pistachio paste
  • 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups (298g) sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 to 4 drops green food coloring, optional
  • 5 large eggs, at room temperature
  • 1 cup (170g) bittersweet chocolate chips
  • 1/2 cup (57g) shelled pistachio nuts, roughly chopped
  • 3/4 cup (170g) chopped bittersweet chocolate
  • 1/3 cup (78g) heavy cream
  • chopped pistachios, for garnish, optional


Preheat the oven to 350°F. Grease a 10-cup Bundt pan.

To make the cake: In a medium-sized mixing bowl, beat together the butter, cream cheese, and pistachio paste until soft and fluffy.

Add the flour, sugar, baking powder, and salt. Mix to combine the batter will be stiff.

Add the flavorings, food coloring, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the bowl after each addition. When done, the batter will be very fluffy. Mix in the chips and nuts.

Spoon the batter into the prepared pan.

Bake the cake for 50 to 60 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. The cake will be golden brown with a dark brown edge, and a fine crumb inside.

To make the glaze: Melt together the chocolate and cream over low heat stir until smooth and cool to lukewarm. Pour over the top of the cake, and sprinkle with chopped pistachios before the glaze hardens.

Tips from our Bakers

Want to make your own pistachio paste? The following recipe makes 1 generous cup of paste use what you need in the recipe and refrigerate or freeze the rest.

1 1/3 cups (160g) shelled roasted pistachios, salted or not
6 tablespoons (74g) granulated sugar
4 to 6 tablespoons (57g to 85g) water

Blanch the nuts in boiling water for 15 to 20 seconds, then drain and rinse with cold water. Rub the nuts between layers of a clean dish towel the friction will loosen the nuts’ skin, making them easier to peel. Peel the skin from the nuts.

Pulse the pistachios and sugar in a food processor until no large bits of pistachios are visible (the finer the grind, the smoother the finished paste will be).

Add 4 tablespoons (57g) water and pulse to combine. Add more water if necessary to make a smooth paste.

Store paste airtight in the refrigerator.

Note: Blanching and peeling the nuts results in a bright-green paste that looks great in your baked goods. Skipping this step yields a muddy brown paste that’s not as attractive that said, feel free to skip those extra steps if the paste’s color won’t bother you.

Recipe Summary

  • 1 (15.25 ounce) package yellow cake mix
  • 1 cup vegetable oil
  • 1 cup club soda
  • 3 eggs
  • 1 (3 ounce) package instant pistachio pudding mix
  • 1 ½ cups milk
  • 1 (3 ounce) package instant pistachio pudding mix
  • 1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.

Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

All Recipes In Alphabetical Order

My recipes, alphabetical order

Bittersweet Mocha Coffee Cake

Blueberry-Lime Coffee Cake

Bread, Sandwich, Multi-Grain

Bread, Sourdough (boule--round loaf)
--Sourdough Starter

Chantilly Meringuée (or Elegant Ice Cream)

Cheese Crackers and Straws

Cheese Straws (made with gluten-free Puff Pastry)

Chocolate Chip Meringue Cookies (dairy-free)

Chocolate Chip Cookies and Chocolate Chunk Cookies, 2 Recipes

Chocolate Chocolate Chip Biscotti

Chocolate Clementine (orange) Cake

Chocolate Pecan (Tar Heel) Pie

Chocolate Sheet Cake (w/Chocolate Pecan Frosting)

Cinnamon Rolls, with or w/o Cream Cheese Frosting

Cinnamon Swirl Sour Cream Coffee Cake

Coffee Chocolate Almond Crunch Bars (egg-free)

Crazy Cake (dairy-free and egg free)--w/instructions for cupcakes, too

Crullers (donuts) (with a selection of glazes)

Cupcakes (chocolate), use the Fast, Easy, and Elegant Fudge Cake recipe and bake for 30 mins. or the Crazy Cake recipe for a vegan alternative

Dinner Rolls (yeasted)--like Parker House Rolls

Doughnuts (cake-style), 2 Recipes (Plain + Pumpkin)

Fast, Easy, and Elegant Fudge Cake

Flour Mix (Jeanne's Gluten-Free All-Purpose Flour Mix)

Fruitcake--aka, Country Christmas Cake (the best fruicake you will ever eat!)

Garlic Truffle Oil Popcorn

Gingerbread Cake with Persimmon

Italian Chocolate Kiss Cookies (Baci di Cioccolato)--chocolate-almond cookies w/chocolate filling

Pistachio Pound Cake

While many pound cake recipes begin by creaming together butter and sugar, this pound cake follows a different method to make a pound cake that is more interesting with different textures and delicate flavors. To begin, pistachios are toasted in the oven and then finely ground in a food processor to yield a rich pistachio flavor as well as a delightfully crumbly texture. The pistachio&rsquos themselves become very soft within the pound cake and taste buttery against the backdrop of bright lemon zest and sweet almond extract. Once the pistachios are prepared, all of the dry ingredients are thrown together in a bowl before all of the wet ingredients are mixed in&mdashmaking this a simple one-bowl recipe. After the pound cake comes out of the oven and cools, a vanilla glaze covers the surface of the cake and additional raw pistachios are chopped and sprinkled over top so they stick to the surface of the cake as the glaze dries. Additional lemon zest is also sprinkled on the surface, and the final result is a scrumptious loaf cake with plenty of texture coated in just the right amount of vanilla glaze. Make the cake in advance without glazing it, and you can wrap it in plastic wrap to store in the fridge for several days. The ultimate Southern sweet to have on hand or the ideal gift to give to a friend or neighbor, our Pistachio Pound Cake will leave you with plenty of requests for the recipe.

Gluten free pistachio pound cake

I am taking this moment to better appreciate the pound cake. I feel like pound cakes have gotten a bad rap in both the past and present. They can be pretty basic, pretty blah in the flavor department and some are as heavy and dense as a brick. Ever tried a dried-out slice of pound cake? Would not recommend. (Even ice cream on top won’t help save it, as I know from experience.)

But this gluten free pistachio pound cake is the pound cake outlier. It’s dense, yes, but incredibly moist and full of flavor. There are three iterations of pistachios in the cake — a ground-up paste beaten in with the butter, chopped nuts folded into the batter and a few more scattered across the top. The thick, smooth icing on top is, well, just the icing on a cake that can otherwise stand out all on its own.

So let’s set aside our pound cake prejudices and dig into a slice of this goodness.

What also makes this pound cake unique is the fact that it’s gluten free, thanks to Bob’s Red Mill’s 1-to-1 Gluten Free Baking Flour. Hands down, this is the best gluten free flour I’ve ever used. It performs beautifully, almost exactly like regular flour, and in the case of this pound cake it gives the crumb a little bit of extra delicateness. No one who has tried this cake could tell it was gluten free — they just wanted another slice.

Of course, that includes me, who is dangerously close to finishing off the loaf on her own right about now. It’s just sitting there in the fridge begging to be eaten. Can you blame me? I mean, to finish it would just help clean out the fridge a bit, amiright. I need that space… for more pound cake.

Actually, SIDE NOTE: The fridge does need to get cleaned out before Friday because we are getting new countertops and a sink in our kitchen! If you follow me on Snapchat (stephmwise), you may recall me talking about our kitchen renovation, oh, like six months ago. Yep. Ahem. Well, I’m happy to say the reno is back in full swing as of this weekend. The only downside is that we won’t have plumbing all weekend, which may halt any cooking/baking. Or I may have to wash dishes in the bathtub. Oy. In any case, I’ll try my best to document the installation on Friday on Snapchat (the contractors are going to LOVE ME), so follow along if you like!

So now I have an excuse to eat all the pound cake. Though to be honest, I wouldn’t have needed an excuse in the first place — just a sincere love of the underrated pound cake, pistachio-style. And I definitely have that.

Pistachio Pound Cake Recipe

Le quatre-quarts (“four fourths”) can be described as the French pound cake. It has earned its name because the batter is made with the same weight of eggs, butter, sugar, and flour, thus amounting to a fourth of the cake each: you weigh the eggs first, and measure the rest of the ingredients accordingly. There’s baking powder, too, which throws the proportions off by a feather, but thou shalt resist the temptation to nit-pick.

It is a fluffy-crumbed, buttery cake that takes kindly to the company of a cup of tea: late afternoon is the traditional time to serve it, but it won’t be out of place for breakfast — my mornings were consistently fueled by quatre-quart breton for a few of my teenage years — or dessert, to accessorize a chilled strawberry soup or perhaps a chocolate cream.

The basic quatre-quarts is an easygoing fellow that can be adapted and tweaked to your heart’s content. A bit of lemon juice in the batter and a brush of lemon glaze on top is a classic, and quite pleasing, variation, but I decided to make a pistachio version this time, having recently enjoyed a similar bakery-bought cake. I took the equal proportion idea a step further, adding the same weight of pistachios as that of the other ingredients, and this is why I named it a cinq-cinquièmes.

As you will notice on the picture above, I didn’t bake the cake in any old pan, but rather took the opportunity to finally use my Baker’s Edge pan, which its inventor sent to me a little while ago. It is a sturdy nonstick pan with a maze-like pattern, designed to optimize the crust-to-center ratio. I love the idea — I am all for optimized ratios — and I was very pleased with this first use. The shape makes for a more even heat distribution than conventional pans, so the batter bakes faster, which is great if you have an urgent need for fresh-from-the-oven cake — just remember to shorten the baking time of your recipe. The inside walls make it tricky to unmold the finished cake all in one piece (it was conceived with bars and brownies in mind) but it is a fun, quirky object that looks attractive enough to be used as a serving vessel. Perhaps not when your great-great-aunt comes to tea, but your friends who live in that lightbulb factory loft will no doubt love it.

The company behind the Baker’s Edge pan is a three-person operation, founded by one Matthew Griffin. I have exchanged a few emails with him, and he is the sort of passionate, relentless entrepreneur I am happy to support — a David in an industry of Goliaths. The company has some exciting developments in the works (including having the pan sold at modern art museum gift shops, industrial design and all), and I hope that these will allow the team to quit their proverbial dayjobs. (You can read more about Matt’s story here, and buy one of his pans here.)

Gluten-free pistachio and chocolate torte

"Gluten intolerance seems to becoming more and more common. In my eyes though, that is no reason not to enjoy home baked goodies. This torte is spectacular, and really hits the sweet spot. Due to the large amount of nuts, it does keep particularly well and is probably even better the day after it is made." John Whaite


6 large eggs, separated
150g pistachio kernels, unsalted and deshelled
120g ground almonds
30g cocoa powder
1tsp gluten-free baking powder
150g Billington's Unrefined Golden Caster Sugar
50g Billington's Unrefined Light Muscovado Sugar

For the topping

100g milk chocolate
100g white chocolate

1. Preheat the oven to 170C/150C fan/gas mark 3. Place the egg yolks and one white into a large mixing bowl, and the remaining white into another.

2. Place the pistachios, ground almonds, cocoa powder, baking powder and Billington's Golden Caster and Light Muscovado sugar into a food processor or Mini Chopper. Blitz into a fine powder and beat this powder into the egg yolks to make a very thick batter

3. In a separate Pyrex Mixing Bowl, whisk the egg white until stiff peaks form. Gently scoop these on top of the other mixture and fold together carefully - you will need a bit of elbow grease, but try not to deflate the egg whites.

4. When well incorporated, pour this into the prepared baking tin, and into the preheated oven. Bake for 40-50 minutes or until the torte gently springs back when lightly touched.

5. Allow to cool for 5 minutes, before turning out from the tin and resting on a wire rack until completely cool.

6. To finish, melt the chocolates separately - the best way is in Pyrex Heatproof Bowls over pans of barely simmering water. Drizzle the chocolate randomly over the torte to create a messy, chocolatey pattern.

Note: double for two 8 or 9-inch round pans or 24 cupcakes

  • 1 ½ cups (202.5 grams) gfJules® All Purpose Gluten Free Flour
  • 1 cup less 1 Tbs. granulated cane sugar (Monkfruit works as a sub)
  • 2 tsp. baking powder
  • 1/3 tsp. baking soda
  • 1/2 tsp. salt (optional)
  • 2 eggs or substitute (for white cake, use 4 egg whites instead)**
  • 1/3 cup mild flavored vegetable oil of choice (safflower, non-GMO canola, avocado oil, extra virgin olive oil, coconut oil melted, etc.)
  • 1 Tbs. white vinegar (lemon juice works as a sub but imparts lemon flavor)
  • 1 tsp. pure vanilla extract (I like Rodelle®)
  • ½ cup milk of choice (dairy or non-dairy skim or fat-free not recommended)


  • 2 cups all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup pistachios (roasted and finely ground)
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons honey
  • 1 cup unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup pistachios, chopped (garnish)
  • 3 tablespoons cocoa
  • 2 tablespoons unsalted butter, melted
  • 1 cup Imperial Sugar Confectioners Powdered Sugar
  • 2-3 tablespoons hot water

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.