Thank you so much for stopping by! I’m over the moon to share this Pistachio Yogurt Cake (No Flour)—a wonderfully moist, nutty treat that’s both gluten-free and bursting with flavor. If you love pistachios and Greek yogurt, this is your new obsession! Want more cozy, wholesome cake magic in your inbox? Subscribe below ✉️
Overview of Recipe Content
This pistachio yogurt cake is a fantastic dessert or afternoon snack that fits beautifully into brunch-time feasts or casual tea hours. Here’s why you’ll adore it:
- Gluten-free, rich, and naturally sweetened.
- Delightfully dense and moist, with a nutty pistachio flavor accentuated by creamy Greek yogurt.
- Bright, slightly tangy finish—especially if you add lemon zest.
Ingredient List
- 1 cup (120 g) ground pistachios (unsalted, shelled)
- 3 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- ½ cup (120 g) plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- Optional: ½ tsp lemon zest
🛠️ Tools Needed
- Food processor or blender (to grind pistachios)
- Mixing bowls
- 9-inch springform pan (or 8-inch round)
- Parchment paper
- Whisk, spatula, cooling rack
🔁 Substitutions & Additions
- Swap yogurt for dairy-free coconut yogurt for a vegan twist.
- Use almond flour mix if you want a varied nutty profile.
- Try spicing it up with ½ tsp cinnamon or cardamom.
How to Make Pistachio Yogurt Cake (No Flour)
- Prep & preheat
Preheat oven to 350 °F (175 °C). Line and grease your springform pan. - Grind pistachios
In a food processor, pulse until finely ground but not oily. - Beat wet ingredients
Whisk together eggs, maple syrup (or honey), Greek yogurt, vanilla, salt, and lemon zest until smooth. - Combine & bake
Gently fold ground pistachios and baking powder into the mixture. Pour into pan, smooth the top, and bake ~30 minutes—or until a toothpick comes out clean and top is golden. - Cool & release
Let the cake cool in the pan for 10 minutes before removing the ring. Transfer to a rack to cool completely.
I promise you’ll love the scent wafting through your kitchen—it’s like a warm hug in cake form!
What to Serve with Pistachio Yogurt Cake
Pair it with:
- Fresh berry compote or citrus curd
- A dollop of Greek yogurt or mascarpone
- A drizzle of honey and a sprinkle of chopped pistachios
- Hot herbal tea (like chamomile or mint) or a rich espresso
Set it pretty—serve on a cake stand, sprinkle with zest, or garnish with mint leaves and a side of fruit for bridal showers or cozy Sunday brunch.
Tips for Making It Perfect
- Don’t over-grind your pistachios—they should stay crumbly to maintain cake texture.
- Room-temperature eggs and yogurt help everything blend uniformly.
- Add lemon zest while gently pressing sugar into eggs to release oils and flavor.
- Almond flour boost: swap ¼ cup pistachios for almond flour for extra tenderness.
Storage Instructions
- At room temp (covered): up to 2 days.
- In fridge: up to 5 days (brings out tanginess!).
- Freeze: wrap slices in parchment + foil, store 2–3 months. Defrost at room temp.
General Information
This flourless pistachio yogurt cake has roots in Mediterranean almond-flour bakes—but using pistachios gives it a vibrant green hue and deep, nutty flavor. Perfect year-round, it shines alongside citrus fruits in spring and cozy comfort in autumn.
Frequently Asked Questions
Can I use store-bought pistachio flour?
Yes! Just make sure it’s pure pistachio flour with no additives—measure the same amount.
Is it vegan or dairy-free?
For a dairy-free version, use coconut yogurt and replace eggs with flax eggs (1 Tbsp flax + 3 Tbsp water each). Results may be crumblier.
Can I double the recipe?
Yes. Bake in a 9×13 pan and check for doneness around 40 minutes.
How do I know it’s done?
When a toothpick inserted center comes out mostly clean with a few moist crumbs.
Can I add frosting?
Sure! A lemon cream cheese frosting or a simple yogurt glaze (yogurt + honey) works beautifully.
Conclusion
Your Pistachio Yogurt Cake (No Flour) is now ready to shine—moist, nutty, and simply irresistible. If you love this, try my sprightly Fig and Orange Cake, the cozy Flourless Coconut Greek Yogurt Cake, or the zesty Irresistible Flourless Sweet Potato Ginger Cake—all deliciously gluten-free treats. Don’t forget to tag me on Pinterest or IG with @PoulefRecipes and let me know how it turned out!
Interactive Elements
I’d love to hear from you! Leave a comment below, rate the cake, and share your photos on Pinterest 📌: https://www.pinterest.com/poulefrecipe/
Nutritional Information
| Per serving (1/8 cake) | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| Approximate | 220 kcal | 6 g | 15 g | 16 g |
Sparkling Pistachio Yogurt Cake (No Flour!)
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A moist, naturally sweetened pistachio yogurt cake made without flour. This gluten-free beauty is rich, tangy, and perfect for brunch or dessert—with optional lemon zest for a citrusy twist!
Ingredients
1 cup (120g) ground pistachios (unsalted, shelled)
3 large eggs
⅓ cup (80ml) maple syrup or honey
½ cup (120g) plain Greek yogurt
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
Optional: ½ tsp lemon zest
Instructions
Preheat oven to 350 °F (175 °C). Grease and line a springform or round cake pan.
Grind pistachios until fine (but not oily).
In a large bowl, whisk eggs, maple syrup/honey, yogurt, vanilla, salt, and lemon zest (if using).
Fold in the ground pistachios and baking powder until just combined.
Pour into the pan and bake for about 30 minutes or until the center is set and top is lightly golden.
Cool in the pan 10 minutes, then remove and let cool completely on a rack.
Top with crushed pistachios, lemon glaze, or whipped yogurt if desired.
Notes
Don’t over-process the pistachios or they’ll turn to nut butter.
Use room-temperature ingredients for best results.
Optional lemon zest adds brightness—especially lovely for springtime.
Pairs beautifully with Greek yogurt or berry compote.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
