Home » Gluten-Free Pistachio Bundt Cake
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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.
Wet Ingredients
Healthy Frosting Ingredients
Icing Sugar Glaze
Garnish
Prepare the Oven and Pan:
Mixing the Dry Ingredients:
Combining the Wet Ingredients:
Combining Wet and Dry Ingredients:
Baking the Cake:
Preparing the Healthy Frosting:
Preparing the Icing Sugar Glaze:
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.
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.
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.
Food Photographer and Recipe Developer based in Toronto, Canada.
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4 Responses
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!
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 🙂
Texture/ crumb is perfect
It just tastes like banana bread I really want a pistachio cake that tastes like pistachio
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.