Eggless Pistachio Cake

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.

Prep Time 15 mins

Rest Time 30 mins

Total Time 45 mins

Cooking Method: Baking

Cuisine: Indian, Middle Eastern Inspired

Courses: Dessert

Difficulty: Intermediate

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

240 ml milk
2 tsp white vinegar
150 g granulated sugar
2 tsp vanilla extract
75 ml oil (vegetable/canola)
190 g all-purpose flour
10 g cornstarch
190 g whole pistachios (or 190 g store-bought pistachio flour)
2 tbsp sugar (only if grinding whole pistachios)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

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):

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

Wet Mix:

3
In a bowl, combine milk + vinegar; rest 5 min to curdle slightly. Whisk in 150 g sugar, vanilla, oil until sugar dissolves.

Dry Mix:

4
In another bowl, whisk flour, cornstarch, pistachio flour, baking powder, baking soda, salt.

Combine:

5
Fold dry into wet just until combined. Pour into pan.

Bake:

6
40–45 min until set and a toothpick comes out clean. Cool in pan, then unmold.

Finish (optional):

7
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