Dairy Free Pistachio Cake

I have always loved the taste of real pistachios in baked goods. There is something so rich and nutty about them that makes any dessert feel special.

Most bakery cakes use artificial pudding mixes or lots of heavy butter. My homemade dairy free pistachio cake uses real ground nuts instead, so you get genuine flavor in every single bite.

It is completely dairy free, which means anyone avoiding milk or lactose can enjoy a proper slice of cake without worry. You do not have to feel left out when dessert is served.

The cake layers turn out soft and tender, and the frosting on top has a wonderful creamy texture with a touch of pistachio butter mixed right in.

It looks impressive on a serving plate, but the steps to make it are actually very simple. Let me show you how to bake it at home.

Why This Recipe Is a Keeper

Real Nutty Flavor – Freshly ground pistachios give the sponge an authentic, rich taste that beats any boxed mix.

Incredible Texture – The combination of dairy free butter and neutral oil keeps every slice amazingly soft and moist.

Double Pistachio Frosting – Smooth pistachio butter creates a luscious, creamy frosting that delivers incredible flavor in every bite.

Dairy Free Perfection – Almond milk and dairy free butter make this safe for lactose sensitive guests without sacrificing quality.

Here’s What You’ll Need

For the Cake

• 1 cup Unsweetened Almond Milk, Room Temperature
• 1 tbsp Lemon Juice
• 1 cup Shelled Unsalted Pistachios
• 1 1/2 cups Granulated Sugar, Divided
• 2 1/4 cups All Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 3/4 cup Dairy Free Butter, Softened
• 1/4 cup Neutral Oil
• 4 Large Eggs, Room Temperature
• 2 tsp Vanilla Extract
• 1/2 tsp Almond Extract

For the Frosting

• 1 cup Dairy Free Butter, Softened
• 1/3 cup Pistachio Butter
• 4 cups Powdered Sugar, Sifted
• 2 tbsp Unsweetened Almond Milk
• 1 tsp Vanilla Extract
• 1/8 tsp Salt
• 1/2 cup Chopped Pistachios

How to Make It

Step 1

Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper, then stir the almond milk and lemon juice together and set aside.

Step 2

In a food processor, pulse the pistachios with 1/4 cup of the sugar until finely ground, stopping before it turns into a paste. Transfer to a bowl and whisk in the flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, beat the butter and remaining 1 1/4 cups sugar on medium-high speed for 3 minutes until fluffy, then beat in the oil. Add the eggs one at a time, then beat in the vanilla and almond extract.

Step 4

With the mixer on low, add the pistachio flour mixture in three additions, alternating with the almond milk mixture, beginning and ending with the dry ingredients. Mix just until combined.

Step 5

Divide the batter between the pans and bake for 28 to 33 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 6

For the frosting, beat the butter and pistachio butter until smooth. Gradually add the powdered sugar, then add the almond milk, vanilla, and salt and beat on medium-high for 3 minutes until fluffy.

Step 7

Place one cake layer on a serving plate, spread with frosting, and top with the second layer. Frost the top and sides, sprinkle the chopped pistachios over the top and around the base, and chill for 20 minutes before slicing.

Recipe Tips

Pulse the Nuts in Short Bursts

When grinding the pistachios with the sugar, use quick pulses instead of running the food processor continuously.

Pistachios release their natural oils very fast. If you run the machine non-stop, you will accidentally make warm pistachio paste instead of fine flour.

I recommend stopping as soon as the nuts look like fine sand with no large chunks left behind.

Use Block Dairy Free Butter

For both the cake layers and the frosting, you will get the best results if you use block-style dairy free butter rather than the kind sold in a tub.

Tub varieties contain more water and less fat, which can make your cake overly damp and cause the frosting to separate.

Look for firm baking sticks that hold their shape well when left at room temperature.

Warm the Cold Ingredients First

From my experience, you should make sure your almond milk and eggs sit on the counter for at least 30 minutes before baking.

If cold eggs or cold milk touch the creamed plant butter, the butter will instantly harden and split the batter into tiny curdles.

Keeping everything at room temperature guarantees a silky batter that bakes into an even, tender crumb.

What to Make Next

• Dairy Free Cannoli Ice Cream
• Dairy Free Lemon Layer Cake
• Dairy Free Pistachio Chocolate Crunch Cups
• Dairy Free Pistachio Ice Cream
• Dairy Free White Chocolate Raspberry Cake

Popular Questions

Why is my cake pale instead of bright green?

Real pistachios naturally bake into a soft, pale crumb with a golden-brown crust rather than a bright green shade.

If you prefer that vivid bakery style color, you can mix one or two tiny drops of green food coloring into the wet batter.