Pistachio Cake

Whether you’re looking for a festive St. Patrick’s Day dessert or just something a little different than your standard cake recipe, this pistachio cake delivers! No cake mix here, and that’s what makes it so delicious.

Since I used to run my own baking business, I have a soft spot for cake recipes, whether it’s this pistachio cake, ultra moist carrot cake , or my reader favourite chocolate cake (which was given a shout out on The Kitchn as one of their favourites too!). It’s a fun trip down memory lane to veganise those classic recipes I used to make day in and day out. Whether you’re looking for a St. Paddy’s Day treat or you just love pistachio cake (I get it! I love it too!), this vegan version is going to be a HIT!

What Makes This Pistachio Cake Recipe a Standout

I adore this vegan pistachio cake—it’s everything I wanted it to be and more. Here’s what sets it apart from other recipes.

• Naturally green . Rather than relying on food coloring, this cake gets its beautiful green hue from matcha powder or natural green food colouring . It’s the perfect dessert for St. Patrick’s Day!
• No cake mix . A lot of the time, pistachio cakes are made with boxed mix. Baking from scratch ensures much more authentic flavour. It’s so worth it!
• Moist and tender crumb . This pistachio cake is incredibly moist thanks to the addition of vegan buttermilk , which is made by mixing plant milk with apple cider vinegar or lemon juice. (This also gives the cake fantastic lift even without eggs or a vegan egg substitute !)

Notes on Ingredients

If you bake often, you’ll likely have many of these ingredients on hand. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Cake Layers :

• Cake flour – This type of flour has lower protein and it’s milled more finely, which helps create a tender, delicate crumb. You can also substitute it for gluten free flour, see the recipe notes for more information.
• Baking powder
• Salt
• Matcha powder or natural green food color – Matcha has an earthy flavour that works well in this pistachio cake.
• Toasted pistachios – Chop these finely so they don’t all sink to the bottom of the cake.
• Vegan butter – I love using my homemade vegan butter .
• Creamy unsalted pistachio butter – If you can’t find this locally, you can purchase it online or make your own by using the process described here: How to Make Almond Butter .
• Plant-based milk – Any you like, as long as it’s unsweetened and unflavoured.
• Apple cider vinegar or lemon juice
• Sugar
• Natural almond extract – If you don’t use natural almond extract, you may want to add a touch less because it will be stronger.
• Vanilla extract

Vegan Pistachio Frosting :

• Vegan cream cheese – I love using my vegan cream cheese recipe.
• Vegan butter
• Vanilla extract or vanilla paste – Vanilla paste will add little flecks to the frosting!
• Natural almond extract
• Sea salt – Just a bit to balance the sweetness.
• Pistachio butter
• Matcha powder or natural green food color
• Powdered sugar – You can use homemade powdered sugar or store-bought.
• Cornstarch – This acts as a thickener to help stabilize the frosting.

How to Make Pistachio Cake

Here you’ll find a visual step-by-step tutorial to show how to make this recipe. The full written instructions are in the recipe card at the bottom of the page.

Whisk dry ingredients.

• Prepare . Preheat your oven to 350°F. Line three round cake pans with parchment paper and grease the sides.
• Mix the dry ingredients . Whisk the cake flour, baking powder, salt, matcha powder or food colouring, and pistachios in a bowl.
• Combine the butters . While the vegan butter is warm, stir in the pistachio butter. Let the mixture cool to room temperature.

Make the vegan buttermilk.

• Make the vegan buttermilk . Whisk the plant milk and vinegar or lemon juice in a large bowl and let it sit until the mixture thickens.
• Finish the cake batter . Whisk the sugar, pistachio butter mixture, vanilla, and almond extract into the vegan buttermilk, then slowly incorporate the dry ingredients.

Bake the cakes.

• Bake . Divide the batter into the pans and bake for 28 to 30 minutes. Cool in the pans for 10 minutes, then transfer to wire racks to finish cooling.
• Start the frosting . Beat the vegan butter and cream cheese in a stand mixer with the paddle attachment. Once combined, beat in the vanilla, almond extract, pistachio butter, matcha powder or food colouring and a pinch of sea salt.

Beat in the sugar.

• Add the sugar . Beat in the cornstarch and 1 cup of powdered sugar. Once incorporated, continue adding the powdered sugar a cup at a time until the frosting reaches your desired texture. Chill for 4 hours.
• Assemble . Frost the top of the first cake layer, then add the second layer and frost that too. Add the third layer and frost the top and sides. Decorate as desired and chill for 30 minutes before slicing and serving.

Tips for Success

• Make it in stages . You can easily bake the layers and make the frosting one day, then put the cake together and frost it the next. (Or freeze the cake layers and have them on hand when you need them!)
• Toast the pistachios . Toasting pistachios brings out their natural oils and enhances their flavour, giving this cake real pistachio flavour—unlike the boxed mixes!
• Measure accurately . Baking is a science, so be sure to measure out your ingredients precisely for the best results. Lightly spoon the flour into the measuring cup rather than scooping and if you have a kitchen scale, use it! I list the gram measurements in the recipe card below.
• Let it cool completely . Be patient and let the cake cool completely before frosting, otherwise, your frosting will melt and make a mess!

Decorating Ideas

As you can see here, I used crushed pistachios, but here are some other ideas to try:

• Edible flowers . I think these would be gorgeous with the pale green colour of this cake and it would be fantastic for Easter or springtime parties!
• Matcha . Lightly dust the top of the cake with matcha powder for some extra green hue and earthy flavour to contrast with the sweetness.
• Piped designs . Use a piping bag to create decorative swirls or patterns with the frosting.
• Fresh berries . Scatter fresh raspberries, blueberries, or strawberries on top for a pop of colour.
• White chocolate curls . Press these into the sides of the cake.
• Sprinkles . Make some green homemade sprinkles !

How to Store

• Refrigerator : Because this pistachio cake has cream cheese frosting, it should be stored in the fridge. Cover it with plastic wrap or place it in an airtight container and refrigerate for up to 4 days.
• Freezer : You can freeze this cake without frosting for up to 2 months. Be sure to wrap each layer separately and store them in an airtight container or freezer bag. When ready to assemble, thaw them at room temperature before adding the frosting.

More Vegan Cake Recipes

• Vegan Red Velvet Cake
• Vanilla Sheet Cake
• Pumpkin Dump Cake
• Vegan Coconut Cake
• Banana Bread Mug Cake

Ingredients

Cake Layers

• 2 ½ cups cake flour , 300 g
• 3 teaspoons baking powder , 12 g
• ¼ teaspoon salt , 1.5 g
• 1 ½ teaspoon matcha powder or natural green food color , 3 g
• 1 cup finely chopped toasted pistachios , 120 g
• ⅔ cup melted vegan butter , 150 g
• ⅓ cup creamy unsalted pistachio butter , 80 g
• 1 ⅓ cups plant-based milk , 315 milliliters
• 2 tablespoons apple cider vinegar or lemon juice , 30 milliliters
• 1 ¼ cups sugar , 250 g
• 2 tablespoons natural almond extract , 30 ml*
• 2 teaspoons vanilla extract , 10 ml

Vegan Pistachio Frosting

• 8 ounces vegan cream cheese , softened to room temperature – 227 g
• ½ cup 4 ounces vegan butter, softened to room temperature , 113 g
• 1 teaspoon vanilla extract or vanilla paste , 5 ml
• 1 teaspoon natural almond extract , 5 ml*
• Pinch of sea salt
• 2 tablespoons pistachio butter , 30 g
• ½ teaspoon matcha powder or natural green food color , 1 g
• 3 cups powdered sugar , sifted – 360 g
• ¼ cup cornstarch , sifted – 32 g

Instructions

Prepare the Cake Batter

• Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and lightly grease the sides. Set aside.
• In a medium-sized mixing bowl, whisk together the cake flour, baking powder, salt, matcha powder or food coloring* and chopped pistachios. Set aside.
• Melt vegan butter and mix with pistachio butter while it’s still warm. Let the mixture cool to room temperature.
• In a large mixing bowl, combine the plant-based milk and apple cider vinegar. Whisk and let sit for 2-3 minutes until the mixture curdles.
• Add the sugar, pistachio butter mixture, vanilla extract, and almond extract to the curdled milk mixture. Whisk until fully combined.
• Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
• *if using liquid food colouring mix it with plant milk after step 4

Bake the Cake

• Evenly distribute the batter between the three prepared cake pans.
• Bake in the preheated oven for approximately 28-30 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
• Carefully transfer the cakes to a wire rack to cool completely before frosting.

Make the Pistachio Frosting

• In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened vegan butter and cream cheese together for about 2 minutes until smooth and fully incorporated.
• Add in the vanilla extract, almond extract, pistachio butter, matcha powder or food colouring and a pinch of sea salt. Mix until well combined.
• Gradually add 1 cup of sifted powdered sugar and all of the sifted cornstarch. Beat on low speed until incorporated, then increase speed and mix for about 1 minute.
• Continue adding the powdered sugar, one cup at a time, mixing after each addition until the frosting reaches the desired consistency.
• Cover the frosting and refrigerate for at least 4 hours or overnight before using.

Assemble

• Once the cake layers have completely cooled, place one layer on a serving plate or cake stand.
• Spread an even layer of frosting over the top of the first cake layer.
• Place the second cake layer on top and repeat the process.
• Add the third cake layer and frost the top and sides of the entire cake evenly.
• Garnish with additional chopped pistachios if desired.
• Chill for about 30 minutes before slicing for the best texture.

Notes

• Gluten Free Substitution: All of my cakes unless they explicitly say so can be substituted for gluten free flour 1:1! I would recommend Bob’s Red Mill 1:1 Baking Flour in the blue bag (the one that has xanthan gum in it) or King Arthur flour 1:1 gluten free mix – specifically the one that has xanthan gum. It’s crucial for holding the cakes together. You want to sub 1:1 weight for the weight on YOUR gluten free flour bag, not the weight in my recipe. Gluten free flour weighs more per cup and the bag will tell them how much 2 ½ cups is weight wise (it’ll be a bit more than 300g). That way the cake still comes out fluffy and not dense.
• I used natural almond extract ; other brands can have a stronger taste, so it’s better to add a small amount and adjust to your taste
• Refrigerator : Because this pistachio cake has cream cheese frosting, it should be stored in the fridge. Cover it with plastic wrap or place it in an airtight container and refrigerate for up to 4 days.
• Freezer : You can freeze this cake without frosting for up to 2 months. Be sure to wrap each layer separately and store them in an airtight container or freezer bag. When ready to assemble, thaw them at room temperature before adding the frosting.

Pistachio Cake

Ingredients

Cake Layers

• 2 ½ cups cake flour 300 g
• 3 teaspoons baking powder 12 g
• ¼ teaspoon salt 1.5 g
• 1 ½ teaspoon matcha powder or natural green food color 3 g
• 1 cup finely chopped toasted pistachios 120 g
• ⅔ cup melted vegan butter 150 g
• ⅓ cup creamy unsalted pistachio butter 80 g
• 1 ⅓ cups plant-based milk 315 milliliters
• 2 tablespoons apple cider vinegar or lemon juice 30 milliliters
• 1 ¼ cups sugar 250 g
• 2 tablespoons natural almond extract 30 ml*
• 2 teaspoons vanilla extract 10 ml

Vegan Pistachio Frosting

• 8 ounces vegan cream cheese softened to room temperature - 227 g
• ½ cup 4 ounces vegan butter, softened to room temperature 113 g
• 1 teaspoon vanilla extract or vanilla paste 5 ml
• 1 teaspoon natural almond extract 5 ml*
• Pinch of sea salt
• 2 tablespoons pistachio butter 30 g
• ½ teaspoon matcha powder or natural green food color 1 g
• 3 cups powdered sugar sifted - 360 g
• ¼ cup cornstarch sifted - 32 g

Instructions

Prepare the Cake Batter

• Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and lightly grease the sides. Set aside.
• In a medium-sized mixing bowl, whisk together the cake flour, baking powder, salt, matcha powder or food coloring* and chopped pistachios. Set aside.
• Melt vegan butter and mix with pistachio butter while it’s still warm. Let the mixture cool to room temperature.
• In a large mixing bowl, combine the plant-based milk and apple cider vinegar. Whisk and let sit for 2-3 minutes until the mixture curdles.
• Add the sugar, pistachio butter mixture, vanilla extract, and almond extract to the curdled milk mixture. Whisk until fully combined.
• Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
• *if using liquid food colouring mix it with plant milk after step 4

Bake the Cake

• Evenly distribute the batter between the three prepared cake pans.
• Bake in the preheated oven for approximately 28-30 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
• Carefully transfer the cakes to a wire rack to cool completely before frosting.

Make the Pistachio Frosting

• In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened vegan butter and cream cheese together for about 2 minutes until smooth and fully incorporated.
• Add in the vanilla extract, almond extract, pistachio butter, matcha powder or food colouring and a pinch of sea salt. Mix until well combined.
• Gradually add 1 cup of sifted powdered sugar and all of the sifted cornstarch. Beat on low speed until incorporated, then increase speed and mix for about 1 minute.
• Continue adding the powdered sugar, one cup at a time, mixing after each addition until the frosting reaches the desired consistency.
• Cover the frosting and refrigerate for at least 4 hours or overnight before using.

Assemble

• Once the cake layers have completely cooled, place one layer on a serving plate or cake stand.
• Spread an even layer of frosting over the top of the first cake layer.
• Place the second cake layer on top and repeat the process.
• Add the third cake layer and frost the top and sides of the entire cake evenly.
• Garnish with additional chopped pistachios if desired.
• Chill for about 30 minutes before slicing for the best texture.

Notes

• Gluten Free Substitution: All of my cakes unless they explicitly say so can be substituted for gluten free flour 1:1! I would recommend Bob’s Red Mill 1:1 Baking Flour in the blue bag (the one that has xanthan gum in it) or King Arthur flour 1:1 gluten free mix - specifically the one that has xanthan gum. It’s crucial for holding the cakes together. You want to sub 1:1 weight for the weight on YOUR gluten free flour bag, not the weight in my recipe. Gluten free flour weighs more per cup and the bag will tell them how much 2 ½ cups is weight wise (it’ll be a bit more than 300g). That way the cake still comes out fluffy and not dense.
• I used natural almond extract ; other brands can have a stronger taste, so it’s better to add a small amount and adjust to your taste
• Refrigerator : Because this pistachio cake has cream cheese frosting, it should be stored in the fridge. Cover it with plastic wrap or place it in an airtight container and refrigerate for up to 4 days.
• Freezer : You can freeze this cake without frosting for up to 2 months. Be sure to wrap each layer separately and store them in an airtight container or freezer bag. When ready to assemble, thaw them at room temperature before adding the frosting.

Nutrition

Pistachio Cake https://jessicainthekitchen.com/pistachio-cake/ March 12, 2025

This vegan almond flour pizza crust is ready in 30 minutes and bakes up perfectly crispy and golden! It’s yeast -free with only 8 ingredients. Use it as a base for all your favorite gluten-free and vegan pizza recipes!

I’m a little obsessed with homemade pizza . I love making the dough from scratch and I’ll never pass up the chance to make it deep-dish in my cast iron skillet ! This almond flour pizza crust has been my absolute favourite lately. It’s thin and crispy, the perfect base for a New York-style pizza, with only a fraction of the carbs. I’ve made this easy vegan pizza crust so many times, it’s become a tradition on pizza night. It’s so easy to make and it always turns out great smothered with sauce and loaded up with toppings.

(I love this thin and crispy pizza crust made with almond flour. For another easy pizza base, check out my vegan pizza dough recipe!)

Why This Vegan Pizza Crust Is a Must-Make

Here are all the reasons you’re going to love this vegan, gluten-free pizza crust!

• It ticks all the boxes. This almond flour pizza crust is vegan, gluten-free, yeast-free AND low-carb. I wanted a vegan pizza crust that would cover all the bases, and this recipe delivers. It’s still delicious and crispy, the perfect way to satisfy a pizza craving.
• Only 8 ingredients. I also wanted to keep things simple without any weird add-ins or ingredients. You need just a handful of pantry ingredients to make this pizza and a bag of your favorite almond flour.
• Perfect crust texture. This almond flour pizza has the crispy edges that I love in a pizza crust and holds the toppings beautifully. No flopping around here.
• Quick. From start to finish this crust takes under 30 minutes.

Notes on Ingredients

After countless requests for a gluten-free pizza crust, here it is! These are some quick notes on what you’ll need to make it. Scroll to the recipe card for a printable ingredients list with the full recipe details.

• Almond Flour – Almond flour is not actually milled flour, but rather almonds ground up into a fine powder. I’ve been using Bob’s Red Mill’s Super Fine Almond Flour in EVERYTHING, including this almond flour pizza crust.
• All-Purpose Flour – I wanted this crust to have the crisp, chewy texture of a traditional pizza crust, so I balanced the almond flour with gluten-free all-purpose baking flour . You could also use a gluten-free 1:1 baking flour .
• Egg Replacer – I use Bob’s Red Mill Egg Replacer, but you can also make this crust with a flax egg . I include how to mix both in the recipe card!
• Seasonings – A little sea salt, dried oregano, and garlic powder boost the flavors.
• Nutritional Yeast – Nutritional yeast also helps enhance the flavor in the crust.
• Oil – Olive oil, avocado oil, or another mild-flavored oil.

How to Make an Almond Flour Pizza Crust

This crust is SO easy to make and I’m always blown away by how amazing it bakes up afterward. Follow these short steps:

Mix the dry ingredients.

• Combine the dry ingredients. First, mix your flour with the other dry ingredients. I wanted to zhush up my crust so I added a few Italian seasonings, nutritional yeast, and garlic powder.
• Add the wet ingredients. Next, add in the flax egg, water, and oil. Stir to combine and roll into a disk.
• Bake! Bake it off, add your ingredients, then bake again! That’s it, and your beautiful pizza is done!

Turn This Almond Crust Into a Pizza!

With your almond flour pizza crust ready to go, you can make any kind of pizza you’d like. To make a simple vegan cheese pizza like the one pictured, here’s what to do:

Roll out the crust and prick.

• Par-bake the almond flour crust. Prick the top of the pizza crust and bake at 450ºF for 7-8 minutes.
• Add toppings. Spread the crust with tomato sauce and sprinkle over shredded cheese and chopped kale.
• Bake. Return the finished pizza to the oven and bake for 8-10 minutes. If you’d like, switch the broiler on in the last couple of minutes to get the cheese nice and bubbly.

More Topping Ideas

If you’re looking for some topping inspiration, these are some of my favorite vegan pizza ideas:

• Vegan Spicy BBQ Chickpea Pizza
• Vegan Breakfast Pizza
• Grilled Peach, Basil, and Vegan “Goat” Cheese Pizza
• Kale Pesto Pizza
• Sweet Potato and Kale Pizza

How to Store Leftovers

• Refrigerator : Store the baked almond flour pizza airtight in the fridge. Storage times will depend on the toppings you use, but most pizzas last in the fridge for 2-3 days.
• Freezer: I highly recommend freezing the dough ball before baking. Thaw it in the fridge overnight when you need it, and bake it before making and adding the toppings!
• To reheat: Warm your pizza slices in the microwave or the oven.

More Vegan Pizza Recipes

• Vegan Naan Pizza
• Birria Pizza
• Cauliflower Pizza Bites

Ingredients

Pizza Crust

• 1 cup Bob’s Red Mill Super Fine Almond Flour , 112 g
• ¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , 34 g
• 1 Bob’s Red Mill Egg Replacer , or 1 flax egg*, see notes
• ½ teaspoon sea salt , 3 g
• ½ teaspoon dried oregano , 0.5 g
• ½ teaspoon garlic powder , 1.5 g
• 1 tablespoon nutritional yeast , 5 g
• Additional 2 tablespoons water , there are two in the Egg Replacer, 30 g
• 2 tablespoons oil , 27 g

Pizza Toppings (Optional and Up to You)

• ⅓ cup tomato sauce , 80 g
• 1 cup vegan cheese shreds , or homemade vegan mozzarella, 200 g

Instructions

• Preheat oven to 450ºF/230ºC.
• In a bowl, mix the Bob’s Red Mill Almond Flour, Bob’s Red Mill all purpose flour, flax meal (or egg replacer), sea salt, dried oregano, garlic powder and nutritional yeast. Add in the water and oil and stir to combine until a dough is formed. Knead for about two minutes then turn out into a bowl into a baking sheet lined with a silicone mat or a greased parchment paper.
• Press out the ball into a round crust shape about 10 inches diameter, even all around. Prick with a fork so it doesn’t rise during the first bake. Bake the crust for 7-8 minutes in the oven. Remove and let cool slightly.
• Top the pizza with your favourite toppings. I like a simple crispy kale pizza with the above pizza toppings. Add the tomato sauce, then the cheese, then the chopped kale. They can overlap the edges of the crust if you’d like, or you can leave it bare for a solid crust edge.
• Place in the oven and bake for 8-10 minutes, watching after 8 minutes to see that the crust doesn’t burn or only browns slightly. You can broil for a minute so the cheese is bubbly.
• Remove, slice into 8 slices, let cool slightly, and enjoy!

Notes

• The Bob’s Red Mill Egg Replacer works perfectly to bind this crust. Make it with 1 tablespoon Egg replacer powder and 2 tablespoons water according to the directions on the package.
• If you don’t have an egg replacer , swap this for a flax egg instead. A flax egg is 1 tablespoon flax meal, 3 tablespoons water, mixed and set up in the fridge for 15 minutes. When you’re using a flax egg, lower the additional 2 tablespoons of water to 1 tablespoon to balance it out. I have tested both and the egg replacer comes out on top each time.
• The calories are for the pizza crust alone since we may likely use different vegan cheeses and toppings.
• I also used Bob’s Red Mill for my nutritional yeast .