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Gluten-Free Pistachio Bundt Cake

Inspired by Spring and all its beauty, this Gluten Free Pistachio Bundt Cake is doing all the right things from the match glaze drizzled on top to the moistness of the gluten-free cake. This bundt cake recipe takes pistachios and showcases them beautifully. 

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Gluten-Free Bundt Cake

Indulge in the essence of spring with my Pistachio Bundt Cake—a moist and delicious treat that’s as visually stunning as it is satisfying. This cake is inspired by my love for all things green and the vibrant hues of springtime. This bundt cake features the exquisite color and flavor of pistachios, making it a perfect centrepiece for any gathering.

Crafted during sunnier days, this recipe reflects my cravings for refreshing, green foods. With their delightful shade, the pistachios offer a unique flavour and provide a beautiful, natural garnish. I’ve tested and perfected this recipe through multiple iterations, learning from each to ensure that it is absolutely foolproof. From tweaking the ingredients to be more health conscious to optimizing the baking time, I’ve made all the mistakes, so you don’t have to—ensuring you get the perfect cake every time.

This cake is also mindful of your health, tailored to be blood sugar friendly with an alternative icing option that’s just as stable but caters to those monitoring their sugar intake. Whether you’re baking for a special occasion or just because this Pistachio Bundt Cake is an excellent choice. You don’t really need to wait for a special occasion, but if you’re monitoring your blood sugar levels like me then Mother’s Day might be the perfect excuse to indulge just a little bit! So, grab your ingredients, and let’s start baking.

Ingredients for Pistachio Bundt Cake

  • Gluten-Free Flour Blend: Serves as the cake’s base, ensuring it’s accessible to those with gluten sensitivities without compromising on texture.
  • Almond and Pistachio Flours: Add a nutty depth and moistness to the cake, enhancing the overall flavour. I used this Pistachio flour.
  • Tapioca Flour: Adds lightness and helps in the binding of the cake.
  • Matcha Powder: Provides a vibrant green hue and a subtle tea flavor that compliments the pistachios.
  • Baking Powder & Baking Soda: Essential for the cake’s rise, making it light and fluffy.
  • Ginger: Adds a warm, spicy note that balances the cake’s sweetness.
  • Ginger and Xanthan Gum: Ginger adds a warm, spicy note, while xanthan gum helps improve the texture and stability of the cake.
  • Fine Sea Salt: Enhances the overall flavors of this bundt cake.

Wet Ingredients

  • Eggs, Room Temperature: Bind the ingredients together, adding structure. Make this recipe with flax eggs will help achieve a vegan cake.
  • Ripe Bananas: Provide natural sweetness and moisture.
  • Greek Yogurt: Adds moisture and tang, with coconut yogurt providing a dairy-free option.
  • Maple Syrup: Offers sweetness with a subtle maple flavor.
  • Olive Oil or Hemp Oil: Ensures the cake remains moist and adds a subtle depth of flavor.
  • Lime or Lemon Juice and Pure Vanilla: Both ingredients brighten the cake’s flavor, with vanilla adding aromatic depth.


Healthy Frosting Ingredients

  • Cream Cheese and Thick Greek Yogurt: These create a rich, creamy base for the frosting.
  • Matcha: Adds color and a unique flavor to the frosting.
  • Thick Greek Yogurt:
  • Organic Maple Syrup: Sweetens the frosting naturally.
  • Pinch of Salt: Balances the sweetness.


Icing Sugar Glaze

  • Organic Powdered Sugar & Cream Cheese: Form the base of the creamy glaze, with cream cheese adding a slight tang. Use dairy free cream cheese if necessary the result will be the same.
  • Matcha: Essential for the topping of this cake; matcha naturally adds colour to the glaze while adding a subtle earthy tea flavor.
  • Milk or Cream: Used to adjust the glaze’s consistency. Soy milk offers a vegan option while still keeping a thicker consistency.
  • Pinch of Salt: Sharpens the flavors.


Garnish

  • Crushed Pistachios & Edible Rose Petals: Add a crunchy texture and an elegant finishing touch to the cake.

How To Make Pistachio Bundt Cake

Prepare the Oven and Pan:

  • Preheat your oven to 350°F. Generously grease your bundt pan to ensure a smooth release of the cake after baking.


Mixing the Dry Ingredients:

  • In a medium-sized bowl, whisk together the gluten-free flour blend, almond flour, pistachio flour, tapioca flour, matcha powder, baking powder, baking soda, ginger, xanthan gum, and fine sea salt until well combined.


Combining the Wet Ingredients:

  • In the bowl of a stand mixer, beat the mashed bananas and eggs together until smooth.
  • Gradually add the maple syrup, olive or hemp oil, vanilla, yogurt, and lime or lemon juice to the banana and egg mixture, mixing until homogeneous.


Combining Wet and Dry Ingredients:

  • Slowly add the dry ingredients to the wet mixture while the mixer is on a low setting, ensuring that they blend into a smooth, unified batter. Use a spatula to scrape the sides and bottom of the bowl to ensure no dry ingredients are left behind.


Baking the Cake:

  • Use an ice cream scoop to evenly distribute the batter into the prepared bundt pan. Gently tap the pan on the counter to release any air bubbles and to even out the batter.
  • Bake in the preheated oven for 45-47 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs.
  • Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.


Preparing the Healthy Frosting:

  • For the healthy frosting, add cream cheese to the bowl of the standing mixer fitted with a paddle attachment. Beat until smooth.
  • Gradually add Greek yogurt, maple syrup, matcha, and a pinch of salt to the cream cheese, beating until the mixture is smooth and creamy.
  • Use a small spatula to spread the frosting over the cooled cake. Sprinkle with crushed pistachios and optionally, edible rose petals.


Preparing the Icing Sugar Glaze:

  • For the icing sugar glaze, clean the bowl of the standing mixer and add another portion of cream cheese. Beat until smooth.
  • Add powdered sugar, matcha, milk or cream, and a pinch of salt, mixing after each addition until the glaze is smooth.
  • Drizzle the glaze over the frosted cake and finish by sprinkling additional crushed pistachios and edible rose petals if desired.

How To Store Pistachio Bundt Cake

This pistachio bundt cake is best enjoyed fresh but can be stored in an airtight container at room temperature for a day or refrigerated for extended freshness. The healthy frosting should really be eaten on the first day. By day 2 it will not look as nice. The icing will still taste good however, if you’re making the cake a day in advance, ice/decorate the frosting just before serving.

Can You Make Pistachio Bundt Cake Ahead of Time?

Absolutely! This cake can be baked a day in advance, making it a perfect choice for gatherings or a special Mother’s Day treat. I would suggest that you don’t add the glaze or icing until you are ready to serve the cake; this will ensure its presentation is top-notch and the texture is best. 

Tips To Make The Perfect Bundt Cake

Having made this recipe a few times now, I never really understood why it was so important to have all your ingredients at room temperature until I made this cake three times! The first time I made it, it was a dream come true. The finished product was so stunning that I even surprised myself. On that day I made sure all my ingredients (like a good girl) were at room temperature. I don’t question the baking gods, I just do as I am told (sometimes). The second time making this NONE of my ingredients were at room temperature and it was a massive fail. The cake refused to come out of the bundt pan. It was a deliciously hot mess. I managed to salvage most of it and made it into the most delightful parfait but I cannot tell you if that was indeed the culprit for my indulgent fail. However the next time I made absolutely sure that all my ingredients were room temperature and it turned out beautifully.

So my top tips for making this bundt cake recipe are: 

  • Ingredients at Room Temperature: Ensure all your ingredients are at room temperature before you start mixing. This helps the batter mix more uniformly, leading to a smoother, more consistent cake.
  • Quality of Bundt Pan Matters: Invest in a good-quality non-stick bundt pan. A well-made pan ensures even baking and a clean release, so your cake comes out beautifully every time. I swear by this pan here.
  • Alternative Sweeteners: For those monitoring their blood sugar levels or looking for a healthier option, consider making my healthy icng instead of the glaze.
  • Learn From Experience: Don’t be afraid to make mistakes. Each baking session is a learning opportunity. If your cake doesn’t turn out as expected, look for what might have gone wrong and adjust for next time!

Liked This Recipe? Try Another Delicious Cake Recipe:

Double Decker Chocolate Cake

Chocolate Chai Sheet Cake

Kiwi Lime Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Gluten Free Pistachio Bundt Cake

Inspired by Spring and all its beauty, this Gluten Free Pistachio Bundt Cake is doing all the right things from the matcha glaze drizzled on top to the moistness of the gluten-free cake. This bundt cake recipe takes pistachios and showcases them beautifully. 
5 from 3 votes
Print Pin Rate
Servings: 8
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Equipment

  • bundt pan, oven, stand or electric mixer

Ingredients

Dry Ingredients

  • 1⅓ cup gluten-free flour blend
  • ¾ cup almond flour
  • ½ cup pistachio flour
  • ⅓ cup tapioca flour
  • 1 tsp matcha powder
  • 2½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ginger
  • ½ tsp xanthan gum
  • ½ tsp fine sea salt

Wet Ingredients

  • 2 eggs room temperature
  • 2 ripe bananas mashed
  • 1 cup Greek yogurt room temperature
  • ¼ cup maple syrup room temperature
  • ½ cup olive oil hemp oil
  • 2 tbsp lime or lemon juice
  • 1 tbsp pure vanilla

Healthy Frosting Ingredients

  • ½ cup cream cheese softened
  • ½ tsp matcha
  • ¼ cup thick Greek yogurt room temperature
  • ¼ cup organic maple syrup room temperature
  • pinch of salt

Icing Sugar Glaze Ingredients

  • 1½ cups powdered sugar
  • ½ cup cream cheese softened
  • ½ tsp matcha
  • 2-3 tbsp milk or cream
  • pinch of salt

Optional Garnish Ingredients

  • 2 tbsp pistachios chopped
  • 1-2 tbsp edible rose petals
US Customary - Metric

Instructions

  • Preheat oven to 350d. Generously grease bundt pan.
  • In a medium sized bowl whisk dry ingredients together.
  • In the bowl of a stand mixer beat together mashed bananas and eggs.
  • Add maple syrup, olive oil vanilla, yogurt and lime juice. Mix together until homogenous.
  • Add dry to wet and mix until no dry remains. Scrape the bowl to ensure no dry ingredients are left behind.
  • Use an ice-cream scoop to evenly distribute batter into bundt pan. Tap the pan on the counter to release air bubbles and to even batter out.
  • Bake for 45-47 minutes or until a toothpick comes out clean with a few crumbs.
  • Cool in the pan for 10 minutes before turning out onto a wire rack to cool.
  • To make the healthy frosting add cream cheese to bowl of standing mixer. Beat with the paddle attachment until smooth. Add remaining ingredients and beat again until smooth and creamy. Use a small spatula to spread frosting. Sprinkle with pistachios and rose petals.
  • To make the icing add cream cheese to a bowl of a standing mixer. Add 1/2 cup of powdered sugar at a time. Add in matcha, milk or cream and salt and beat again until smooth. Drizzle over cake and sprinkle pistachios and rose petals if using.

Notes

*The healthy frosting should really be eaten on the first day. By day 2 it will not look as nice. The icing will still taste good but if you are making the cake a day in advance, ice/decorate the frosting just before serving.

Nutrition

Serving: 1serving | Calories: 586kcal | Carbohydrates: 68g | Protein: 12g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1122mg | Potassium: 276mg | Fiber: 4g | Sugar: 42g | Vitamin A: 527IU | Vitamin C: 3mg | Calcium: 209mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

29 Responses

  1. Does this cake have a very strong matcha flavour? My husband is not the biggest fan, but everything else about this cake seems delicious! If the matcha flavour does come through , do you have a suggestion for a substitute?
    Thanks!

    Reply

    1. Hey Brooklyn, you can’t taste the matcha at all! My hubby doesn’t like it either and he loves this cake! The matcha really just enhances the green colour! Enjoy 🙂

      Reply

    1. Hey Paula, Glad you love the crumb. I worked hard to get that texture perfect!!
      You could always increase the pistachio flour and decrease the almond flour to enhance the desired pistachio taste.
      You could also decrease the banana and use sugar but I used banana to keep it refined sugar free.

      Reply

    1. Hey Lolita, I have not tried this so I cannot attest to how it will turn out but apple sauce it typically a great sugar replacer. If you try it out let me know how it goes!

      Reply

  4. 5 stars
    Hi! Such a great recipe. Thank you so much for sharing your knowledge with everyone. I want to make it vegan. To replace eggs, how much flax gel you recommend to use? Love to try it out

    Reply

  5. Hi! I’ll try to make it and I need to know if we can replace the pistachio flour with pistachio nut butter. Here in Greece we have just awesome pistachio nut butters!
    Thanks

    Reply

    1. Hey Alexandra, Lucky you on having such amazing pistachio butters!!!! However, for this recipe I wouldn’t use it. If you can’t find pistachio flour, make your own! Pulse shelled pistachios in a food processor until it has a sand like texture. Lmk how it goes!!!

      Reply

    1. Hey Nava, I have not tested this recipe without banana but you could try another sweetener – you may need to adjust some ingredients to ensure the batter is the correct consistency. Maybe apple sauce

      Reply

  11. Can I substitute all purpose flour for the GF flour? If so, do I need to make any adjustments to the rest of the recipe? Thank you ☺️

    Reply

    1. Hi Aurora, you can always substitute the gluten free for regular flour. I always test my recipes both ways for the most part and I use a very good gluten free flour that truly acts like regular flour so no adjustments necessary.

      Reply

  13. Wondering what your thoughts would be on cutting this recipe in half and making it in a bread pan instead. A large cake like this is too big for the two of us. Do you think it would turn out? I know when baking, sometimes when you cut recipes in half it can be an epic fail. It looks so delicious.

    Reply

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