Finely ground pistachios do double duty here, adding both structure and that unmistakable toasty, nutty flavor throughout the crumb. The batter comes together with a quick buttermilk-style trick ā plant-based milk soured with apple cider vinegar ā which gives the cake a soft, tender bite and a nice rise. Almond and vanilla extract round out the flavor with warm, bakery-style depth, while the frosting whips up thick, glossy, and easy to spread in swoops across the layers. A final scatter of chopped pistachios on top adds crunch and color, making this a showstopper for a celebration table. It's a genuinely satisfying layer cake to reach for on a gluten free menu, no dessert compromise involved.
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Learn more ā12 servings
Preheat the oven to 350Ā°F (175Ā°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Add 1 cup of the pistachios to a food processor and pulse until finely ground, about 20ā25 short pulses, stopping before the mixture turns to paste. Transfer to a large mixing bowl.
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