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–+ servings

Eggless Pistachio Cake

This eggless pistachio cake delivers bakery-quality results with unmatched flavor. It is a beautiful centerpiece sure to impress at any gathering.
Eggless Pistachio Cake
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 slices
Calories 557 kcal
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Equipment

  • food processor
  • 8-inch round cake pans
  • electric mixer

Ingredients
  

For the Cake

  • 2 cups All Purpose Flour
  • 1/2 cup Shelled Unsalted Pistachios
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Whole Milk, Room Temperature
  • 1/2 cup Plain Yogurt, Room Temperature
  • 1 1/4 cups Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 1/4 cup Unsalted Butter, Melted
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 2 drops Green Food Coloring, Optional

For the Frosting

  • 8 oz Mascarpone Cheese, Cold
  • 3/4 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Heavy Cream, Cold

For the Topping

  • 1/3 cup Shelled Pistachios, Chopped

Instructions
 

  • Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • Add the pistachios and 2 tablespoons of the flour to a food processor and pulse until finely ground, like coarse sand. Transfer to a medium bowl and whisk in the remaining flour, baking powder, baking soda and salt.
  • In a large bowl, whisk the milk, yogurt and sugar until the sugar mostly dissolves. Whisk in the oil, melted butter, vanilla, almond extract and food coloring, if using, until smooth.
  • Add the dry ingredients to the wet mixture and fold gently with a spatula just until combined, with no dry pockets left. Divide the batter evenly between the pans and smooth the tops.
  • Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
  • For the frosting, beat the mascarpone, powdered sugar and vanilla on low for 30 seconds until smooth. Pour in the cold heavy cream and beat on medium high for 2-3 minutes, just until stiff peaks form.
  • Place one cake layer on a serving plate, spread with a thick layer of frosting and top with the second layer. Frost the top and sides, then sprinkle the chopped pistachios over the top and gently press some onto the sides.
    Chill for 30 minutes before slicing, and store any leftovers in the fridge.

Nutrition

Serving: 1servingCalories: 557kcalCarbohydrates: 49gProtein: 7gFat: 37g
Course Dessert
Cuisine American
Keyword eggless, layer cake, mascarpone frosting, pistachio cake
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