Easy Eggless Pistachio Cake

ByOriana Romero Published:
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This Easy Eggless Pistachio Cake is moist, fluffy, and full of pistachios’ rich, nutty flavor! It’s easy to make with simple ingredients you probably already have in your kitchen. It’s an eggless recipe, perfect for anyone with an egg allergy, dietary restrictions, or those who have run out of eggs. Whether you’re celebrating a special occasion or want to treat yourself, this cake will surely bring a smile and warmth to your heart.

slice of Egg-Free Easy Pistachio Cake showing its perfect fluffy inside texture over a piece of parchment paper.

Oriana’s Thoughts On The Recipe

Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

There’s something magical about the flavor of pistachios that I can’t get enough of, which is why this Eggless Pistachio Cake has become one of my absolute favorites. It’s a recipe that I turn to time and time again, whether I’m celebrating a special occasion. The best part? It’s incredibly easy to make, and it never fails to impress.

Although my daughter is allergic to nuts, we’ve seen progress over the past few years. Her sensitivity to certain nuts has decreased, and she has successfully passed food challenges with pecans, cashews, and pistachios. Based on her progress, our allergists have recommended regular ingestion of these nuts to help her body maintain and potentially increase its tolerance over time. So. I am very happy to keep this super delicious pistachio cake in our regular dessert rotation.

What I Love About This Recipe

  • Egg-Free & Easy: This recipe is a blessing for those who are looking for an eggless dessert that doesn’t compromise on flavor or texture. It’s simple, straightforward, and comes together beautifully without the need for eggs.
  • Made with Everyday Ingredients: There’s nothing too fancy or hard-to-find in this recipe, which is one of the reasons I love it so much. You probably already have most of the ingredients in your pantry, making it a convenient and accessible option.
  • Pistachio Perfection: As someone who adores pistachios, I believe this cake is a dream come true. The flavor is rich, nutty, and absolutely divine.
  • Dreamy Texture: The texture of this cake is what makes it stand out. It’s incredibly soft and light, with a delicate crumb that’s almost cloud-like.
  • Perfect for Any Occasion: Whether it’s a birthday, anniversary, or just a regular Tuesday, this cake fits the bill. It’s elegant enough for special occasions but simple enough to make any day feel a little more special.
Egg-Free Easy Pistachio Cake frosted with pistachio buttercream over a piece of parchment paper.

Ingredients You’ll Need, Substitutions & Notes

Ingredients needed to make egg-free easy Pistachio Cake with name tags.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Unsalted Pistachios: The star of the show, providing that unique pistachio flavor. They’re best when finely ground into a flour-like consistency.
  • All-Purpose Flour: Forms the base of the cake, giving it structure.
  • Granulated Sugar: Adds sweetness and helps to tenderize the cake.
  • Baking Powder & Baking Soda: These leavening agents work together to give the cake its light, airy texture. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 

  • Salt: Enhances the flavors and balances the sweetness.
  • Milk: Provides moisture and helps to dissolve the dry ingredients. Note: Any dairy-free milk can be substituted if needed.
  • Vinegar: Reacts with the baking soda to help the cake rise and stay light. Note: You can use apple cider vinegar or regular white vinegar.
  • Plain Yogurt or Sour Cream: Adds richness and moisture, contributing to the cake’s soft texture. Note: You can substitute it for sour cream. Use plant-based for a dairy-free version.
  • Neutral Oil: Keeps the cake moist without overpowering the pistachio flavor.
  • Vanilla: Adds a subtle sweetness and depth of flavor.
  • Almond Bakery Emulsion: Enhances the nutty flavor, making the pistachio taste even more pronounced. Note: Use LorAnn Almond Bakery Emulsion, which is nut-free.
  • For the frosting: You’ll need butter, confectioners’ sugar, milk or heavy cream, vanilla extract, almond bakery emulsion, and more ground pistachios.

Food Allergy Swaps

This recipe is naturally egg, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.

  • Nut-Free: Substitute pistachios with pumpkin seeds.
  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Yogurt or Sour Cream: Use your favorite brand of plain, unsweetened non-dairy yogurt or sour cream.
    • Butter: Substitute butter (for the frosting) with dairy-free butter substitutes, such as Miyoko’s Creamery Organic Vegan Butter 
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.


Potential Challenges & Pro Tips:

  1. Requires a Food Processor: To achieve the right texture, you’ll need to grind the pistachios, which requires a food processor or high-powered blender. Pro-Tip: No Food Processor? No Problem! If you don’t have a food processor, a blender can work similarly to a food processor. Pulse the pistachios in short bursts to avoid over-grinding. You may need to stop and shake the blender or use a spatula to push the nuts down between pulses. For a more manual approach, a mortar and pestle can grind pistachios to a coarse or fine texture, depending on how much you grind. This method allows for precise control over the consistency.
  2. Expensive Nuts: Pistachios are one of the pricier nuts, making the cake more expensive to make. Pro-Tip: Buy in Bulk! Purchase pistachios in bulk from wholesale or online retailers, which can be more cost-effective. You will need about 1 1/2 cups (200 g) total for the batter, frosting, and decoration on top. 

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Grind The Pistachios

Pulse the pistachios in a food processor until finely ground.

pistachios in a small food processor.
crushed pistachios in a small food processor.

Step 2 – Make the Pistachio Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the milk, vinegar, yogurt (or sour cream), oil, vanilla, and almond emulsion (if using); stir until combined. Then, pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the fine pistachio crumbs. Pour batter into the prepared pan.

dry ingredients needed to make Egg-Free Easy Pistachio Cake in a bowl.
wet ingredients to make eggless Easy Pistachio Cake batter in a bowl.
eggless Cake batter in a bowl.
eggless Easy Pistachio Cake batter in a bowl with a spatula.
unbaked Egg-Free Easy Pistachio Cake in a cake pan.

Step 2 – Bake

Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on wire racks for 10 minutes, then remove from the pans using the parchment paper overhand. Allow the cake to cool completely, right-side up, on a wire rack before frosting.

baked Egg-Free Easy Pistachio Cake in a cake pan.

Step 3 – Prepare the Pistachio Frosting

Using an electric hand mixer or a stand mixer at medium speed, beat the butter in a large bowl until smooth and creamy, for 3 to 4 minutes. Reduce the mixer speed to low, add confectioners’ sugar, and keep mixing until incorporated. Then, add the milk, vanilla extract, almond extract, and salt. Once incorporated, beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Add the finely crushed pistachios and beat until well incorporated, about 1 more minute.

Pro-Tip: Before using it on your cake, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.

Pistachio buttercream in a stand mixer bowl with a spatula.

Step 4 – Frost The Cake

Frost the cooled cake with the pistachio frosting and top with more chopped pistachios, if desired. Slice and serve.

Egg-Free Easy Pistachio Cake with Pistachio buttercream over a white surface with more pistachios, plate and a glass of milk on the sides.

Recipe Tips

  • Grind the Pistachios Well: For the best texture, grind the pistachios until they’re as fine as possible, almost like a flour.
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Room Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them to combine more easily and evenly.
  • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
  • Don’t Overmix: To keep the cake light and airy, mix the batter just until the ingredients are combined.
  • Don’t open the oven door until the cake(s) have set. Leave the oven closed until the minimum time is stated in the recipe.
  • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
a Easy Pistachio Cake made without eggs showing its perfect fluffy inside texture over a piece of parchment paper.

Variations & Additions

  • Citrus Zest: Add a tablespoon of lemon or orange zest to the batter for a bright, zesty twist.
  • Rosewater: A splash of rosewater can add a subtle floral note that pairs beautifully with pistachios.
  • Cupcakes: Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. This recipe yields about 12 cupcakes.
  • 13×9 Cake: Double the recipe and bake in a 13×9-inch baking pan at the same temperature for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.

Storing and Freezing Instructions

Unfrosted cake can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To freeze the unfrosted cake, let the cake cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Then, decorate to your liking. Finally, bring the frosted cake to room temperature before slicing and serving. 

To freeze the frosted cake, wrap it well with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to two months. You can freeze the whole cake or individual slices. Thaw: defrost at room temperature before serving. 

Consider that the cakes will lose part of their fluffiness if refrigerated or frozen.

slice of Easy Pistachio Cake showing its perfect fluffy inside texture over a piece of parchment paper.

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Recipe Card

slice of Egg-Free Easy Pistachio Cake showing its perfect fluffy inside texture over a piece of parchment paper.

Easy Eggless Pistachio Cake

Oriana Romero
This Easy Eggless Pistachio Cake is moist, fluffy, and full of pistachios' rich, nutty flavor! It's easy to make with simple ingredients you probably already have in your kitchen. It’s an eggless recipe, perfect for anyone with egg allergy, dietary restrictions, or those who ran out of eggs. Whether you’re celebrating a special occasion or want to treat yourself, this cake will surely bring a smile and warmth to your heart.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 servings

Equipment

Ingredients
 

Pistachio Cake:

  • ¾ cup (100 g) unsalted pistachios (out of shells)
  • 2 cups (280 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 ½ teaspoons (10 g) baking powder
  • ¼ teaspoon (1.5 g) baking soda
  • ½ teaspoon (2 g) salt
  • 1 cup (240 ml) milk
  • 1 tablespoon (15 ml) teaspoons apple cider vinegar
  • ¼ cup (60 g) plain yogurt or sour cream
  • ½ cup (120 ml) neutral-tasting oil
  • 2 teaspoons (10 g) vanilla extract
  • 1 teaspoon (5 ml) almond bakery emulsion

Pistachio Frosting:

  • ½ cup (65 g) unsalted pistachios (out of shells)
  • 3/4 cup (173 g) unsalted butter, slightly cold
  • 2 1/2 cups (300 g) confectioners’ sugar, sifted
  • 2 tablespoons (30 ml) milk or heavy cream
  • 1 teaspoon (5 g) pure vanilla extract
  • 1/2 teaspoon (2.5 ml) almond bakery emulsion
  • ½ teaspoon (2 g) salt

Important

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Instructions
 

Make the Pistachio Cake:

  • Preheat the oven to 350º F (180º C). Line a square 8 x 8-inch (or 9 x 9-inch) cake pan with parchment paper on all sides. Lightly grease with baking spray with flour.
  • Pulse the pistachios in a food processor until finely ground.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the milk, vinegar, yogurt (or sour cream), oil, vanilla, and almond emulsion (or extract); stir until combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the fine pistachio crumbs.
  • Pour batter into the prepared pan.
  • Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on wire racks for 10 minutes, then remove from the pans using the parchment paper overhand. Allow the cake to cool completely, right-side up, on a wire rack before frosting.

Prepare the Pistachio Frosting:

  • Pulse the pistachios in a food processor until finely ground.
  • Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
  • Reduce the mixer speed to low, add the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla extract, almond extract, and salt. Once incorporated, beat on low speed for 1 minute, then increase the speed to medium-high and beat for 3 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
  • Add the finely crushed pistachios and beat until well incorporated, about 1 more minute.
  • Before using it on your cake, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.

Frost The Cake:

  • Frost cooled cake with the pistachio frosting and top with more chopped pistachios, if desired. Slice and serve.
Oriana’s Notes
 
Pistachios: I recommend using raw, unsalted pistachios. You will need about 1 1/2 cups (200 g)  for the batter, frosting, and decoration on top. 
 
Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
 
Store: Unfrosted cake can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
 
Freeze: To freeze the unfrosted cake, let the cake cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Then, decorate to your liking. Finally, bring the frosted cake to room temperature before slicing and serving. To freeze the frosted cake, wrap it well with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to two months. You can freeze the whole cake or individual slices. Thaw: defrost at room temperature before serving.
Consider that the cakes will lose part of their fluffiness if refrigerated or frozen.
 
Food Allergy Swaps:
  • Nut-Free: Substitute pistachios with pumpkin seeds.
  • Dairy-Free: Use soy, oat, or another plant-based milk, and replace yogurt with a dairy-free alternative. For the frosting, use vegan butter and plant-based milk or heavy cream. Many brands are available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
 
Recipe Tips:
  • Grind the Pistachios Well. For the best texture, grind the pistachios until they’re as fine as possible, almost like flour.
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Room Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them to combine more easily and evenly.
  • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
  • Don’t Overmix: To keep the cake light and airy, mix the batter just until the ingredients are combined.
  • Don’t open the oven door until the cake(s) have set. Leave the oven closed until the minimum time is stated in the recipe.
  • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
 
 Variations & Additions:
  • Citrus Zest: Add a tablespoon of lemon or orange zest to the batter for a bright, zesty twist.
  • Rosewater: A splash of rosewater can add a subtle floral note that pairs beautifully with pistachios.
  • Cupcakes: Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. This recipe yields about 12 cupcakes.
  • 13×9 Cake: Double the recipe and bake in a 13×9-inch baking pan at the same temperature for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
 

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Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 715kcalCarbohydrates: 86gProtein: 9gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 49mgSodium: 564mgPotassium: 313mgFiber: 3gSugar: 60gVitamin A: 626IUVitamin C: 1mgCalcium: 175mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 715
Keyword cake Cake Box egg-free Eggless Pistachio recipe

I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

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5 from 3 votes (1 rating without comment)

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5 Comments

    1. Hi Maggie! Ooooh yes—Amaretto sounds like a delicious twist! 😍 I love that you’re making it your own. Let me know how it turns out with your tweaks next time! So happy you enjoyed it 💕

      Reply

  2. 5 stars
    All receipes are with detailed instructions and when followed exactly definitely goes a hit…thanks for sharing

    Reply

    1. Hi Jaya! Thank you so much for your kind words! 😊 I’m so happy to hear that the detailed instructions are helpful and that the recipes have been a hit for you! That truly means a lot. Thanks for being here, and happy cooking and baking! 💕🍽️✨

      Reply

  3. Hi, I simply love ur receipe. Being an Indian homebaker I bake cakes which are eggfree as many people are vegetarians for religious reasons.
    I want to try this receipe but is there a substitute for almond emulsion, it’s not available in my area.
    Thanks again for sharing ur receipes

    Reply