Eggless Pistachio Cake

Grishma 0 Comments
Total Time: 45 mins Difficulty: Intermediate
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Incredibly soft, nutty, and egg-free—enjoy as is or finish with a simple ganache and extra pistachio dust.
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This eggless pistachio cake is a tender, fragrant teatime classic that bridges Indian home baking with Middle Eastern pistachio love. Egg-free bakes are hugely popular across India, and this nutty loaf/cake brings that tradition into your kitchen with simple pantry ingredients and a gorgeous green crumb. Pistachio cakes trace their roots to Persian and Levantine sweets—today they’re beloved worldwide for their buttery flavor and natural color. Whether you’re celebrating, hosting chai time, or craving something cozy, this cake delivers joy in every slice. Click here to access the original Instagram recipe and reel for visuals and quick steps.

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Eggless Pistachio Cake

Author: Grishma Cooking Method: Cuisine: , Courses: Recipe Keys: Egg Free V Vegetarian
Difficulty: Intermediate Prep Time 15 mins Rest Time 30 mins Total Time 45 mins
Cooking Temp: 350  F Calories: 275
Best Season: Suitable throughout the year

Description

Eggless Pistachio Cake is a moist, aromatic dessert made with DIY pistachio flour, milk, and a light vanilla base. It bakes up tender with a fine crumb and a delicate pistachio flavor. Perfect for celebrations, tea time, or make-ahead entertaining.

Ingredients

Instructions

Preheat & Prep:

  1. Heat oven to 350°F (175°C). Grease and line an 8–9-inch round tin.

Make Pistachio Flour (if needed):

  1. Blend 190 g pistachios with 2 tbsp sugar to a fine, almond-flour-like texture.

Wet Mix:

  1. In a bowl, combine milk + vinegar; rest 5 min to curdle slightly. Whisk in 150 g sugar, vanilla, oil until sugar dissolves.

Dry Mix:

  1. In another bowl, whisk flour, cornstarch, pistachio flour, baking powder, baking soda, salt.

Combine:

  1. Fold dry into wet just until combined. Pour into pan.

Bake:

  1. 40–45 min until set and a toothpick comes out clean. Cool in pan, then unmold.

Finish (optional):

  1. Spread ganache and sprinkle pistachio crumbs.

Nutrition Facts

Amount Per Serving
Calories 275kcal
% Daily Value *
Total Fat 13.7g22%
Saturated Fat 2g10%
Sodium 120mg5%
Total Carbohydrate 33g11%
Dietary Fiber 2g8%
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggless cake, pistachio cake, Indian baking, nutty dessert, egg-free dessert, tea cake, pistachio loaf
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Frequently Asked Questions

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Can I make this vegan?

Yes. Use unsweetened almond/soy milk and add 1–2 tsp lemon juice or vinegar to curdle. The rest is already egg-free.

Can I use store-bought pistachio flour?

Absolutely—use 190 g and skip the sugar-grind step.

 

What pan size works best?

An 8–9-inch round or a 9×5-inch loaf. Adjust bake time (loaf may need 50–55 min).

 

How do I get a greener crumb?

Use vibrant, fresh pistachios (not stale), don’t over-brown the cake, and avoid adding liquids that dull the color.

 

Can I flavor with cardamom or rose?

Yes! Add ¼–½ tsp ground cardamom or ½–1 tsp rose water to the wet mix for a classic Indian/Middle-Eastern note.

 

How do I keep it moist?

Don’t overbake; remove when a toothpick has a few moist crumbs. Cool, then store airtight. A light sugar syrup brush is optional for extra moisture.

 

Storage & Make-Ahead?

Keeps 2–3 days airtight at room temp, up to 5 days refrigerated, and 2 months frozen (slice first, wrap well).

 

Gluten-free option?

Use a 1:1 gluten-free flour blend with xanthan gum; texture will be slightly different but still lovely.

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