Pistachio Almond Cake with Raspberry Glaze (gluten & dairy free)

Pistachio Almond Cake with Raspberry Glaze (gluten & dairy free)

by Sabrina

This cake is SO AMAZING! The cake has a lovely light fluffy texture and amazing nutty flavor. And the gorgeous, pink raspberry glaze adds a nice fruity touch to the whole thing. The best part about this cake is that though it looks stunning, it is SO easy to make! You just mix everything in a high speed blender, pour it into a pan, bake it, and glaze it! So simple! And no hard-to-find ingredients! Perfect, easy cake that looks and tastes like you put loads of effort into making it.

This post contains an affiliate link to one of my very favorite ingredients. This way it is easy for you to find the ingredient I used at the best price I’ve found. If you click on the link and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!

Link to my favorite gluten-free flour blend is here.

The 8 inch cake pans I use are linked here.

Link to my favorite high-speed blender is linked here.

My metric cooking scale is linked here.

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5 from 2 votes

Pistachio Almond Cake with Raspberry Glaze (gluten & dairy free)

Course Dessert
Author Sabrina

Ingredients

  • 106 grams (⅔ cup) lightly salted pistachios
  • 2 large eggs
  • 48 grams (¼ cup) liquid oil
  • ½ cup (about 112 grams) milk of choice
  • 1 tsp almond extract
  • 1 ½ tsps vanilla extract
  • 165 grams (¾ cup) sugar
  • 1 ½ tsps baking powder
  • 79 grams (⅓ cup + ¼ cup spooned and leveled) Bob’s Red Mill gluten free 1:1 baking flour

Raspberry Glaze:

  • 124 grams (1 cup) powdered sugar
  • 98 grams (⅔ cup) raspberries I used frozen
  • 1 tsp lemon juice

Instructions

  • Grease an 8 inch round cake pan with oil and line the bottom of the pan with parchment paper. Preheat the oven to 350 degrees fahrenheit (177 celsius).
  • In a high speed blender or food processor, combine the pistachios, oil, extracts, eggs, and milk and blend until there are no chunks of pistachio.  Add the sugar, baking powder, and GF flour and lightly mix with a spatula (to avoid the dry ingredients sticking to the sides of the blender) then blend until everything is well combined.  Pour the batter into the prepared cake pan, scraping out every last bit out of the blender with a spatula.  Bake for about 30 minutes or until a toothpick comes out clean.  Let it cool completely at room temperature.
  • Loosen the edges of the cooled cake with a knife.  Place a plate on top of the cake pan.  Tightly holding the plate and pan, flip them over so that the cake turns out onto the plate.  Lift the cake pan off of the cake and peel the parchment round off of the top. 

For the Glaze:

  • Add the powdered sugar to a bowl.  In a small saucepan heat the raspberries and lemon juice over medium-low heat until the raspberries break down and a thick consistency forms.  Pour the raspberry sauce into a sieve directly over the bowl of powdered sugar.  Using a spoon, push as much of the raspberry through the sieve as you can.  Whisk the powdered sugar and raspberry liquid together until a smooth glaze forms. If it's too runny, let it dry out partially and then whisk, or add more powdered sugar. If the glaze is too thick and paste-y, add a little lemon juice at a time until desired consistency.

Assembly:

  • Pour all the glaze onto the cooled cake. With a spatula or spoon, carefully spread the glaze all over the surface of the cake, gently pushing it to the edges and letting thick drips form on the sides. At this point you can sprinkle the top with crushed pistachios and/or raspberries or decorate however you wish. Slice, serve, and enjoy!

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