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This Gluten Free Pistachio Loaf Cake is such a treat, with crushed pistachios in a light and fluffy gluten free sponge, topped with white chocolate. The perfect gluten free loaf cake for afternoon tea, lunchboxes, or baking as a treat for a loved one!

A gluten free pistachio loaf cake with a slice taken off, topped with white chocolate and pistachio nuts.

Notes On This Gluten Free Pistachio Loaf Cake

  • So Easy: This gluten free white chocolate and pistachio cake is ridiculously easy to make – simply mix everything together and chuck it in the oven to bake, before drizzling with melted white chocolate.
  • Top Tip: I like to blend my pistachios to a super fine crumb, but leave a few little lumps to add some extra texture to your cake.
  • Variations: Try adding some white chocolate chips into the loaf cake mixture before baking, or a little lemon zest for a citrus twist. You could also drizzle some pistachio spread (pistachio cream) over the white chocolate topping too.

Table of Contents

A slice of pistachio cake with white chocolate topping on a small plate.

Ingredients and Substitutions

There’s a printable recipe card below for this gluten free pistachio cake with the full quantities. But here are the main ingredients and ideas for any swaps.

  • Sugar: I use caster sugar, in the US look for baker’s sugar. You could swap for a light brown sugar, which would make a more treacly-flavoured cake.
  • Butter: If you need this to be dairy free, use a vegan margarine like Stork.
  • Self-Raising Gluten Free Flour: Or use plain (or all purpose) gluten free flour and add 1.5 tsp gluten free baking powder and 0.25 tsp xanthan gum to make your own.
  • Pistachios: I use pistachio kernels which are already shelled – if using whole pistachios, make sure you shell them first!
  • Eggs
  • Milk: Replace with a dairy free milk of choice, if needed.
  • White Chocolate: Either chopped white chocolate or chocolate chips will work. Use a vegan white chocolate if needed – just ensure whatever you use is gluten free.
Ingredients for a gluten free pistachio cake with text labels.

How to Make a Pistachio Cake

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this pistachio and white chocolate cake is to make.

Process shot of pistachio cake recipe showing the pistachio nuts in a food processor.
Step 1: Blitz the pistachio nuts in a food processor (or very finely chop them).
Process shot of pistachio cake recipe showing the eggs added to the butter and sugar.
Step 2: Cream the butter and sugar together in a mixing bowl then add the eggs.
Process shot of pistachio cake recipe showing the dry ingredients added to the cake batter.
Step 3: Add the dry ingredients to the wet ingredients.
Process shot of pistachio cake recipe showing the cake batter in a mixing bowl.
Step 4: Mix everything together to form a thick, runny cake batter.
Process shot of pistachio cake recipe showing the batter in a lined loaf tin.
Step 5: Pour the cake batter into a lined loaf tin and bake until golden and risen.
Process shot of pistachio cake recipe showing white chocolate being poured onto the cake.
Step 6: Once the cake is baked and cooled, pour over the melted white chocolate.

Storing and Freezing Instructions

TO STORE: This cake can be stored in an airtight container at room temperature and will last up to a week. Don’t refrigerate it, as this makes it go stale quicker!

TO FREEZE: I like to freeze this cake in slices so I can defrost only what I want to eat at-a-time! You can also make the sponge ahead of time freeze to decorate later.

A gluten free pistachio loaf cake with a slice taken off, topped with white chocolate and pistachio nuts.
5 from 2 votes

Gluten Free Pistachio Cake Recipe

By: Sarah Howells
This Gluten Free Pistachio Loaf Cake is such a treat, with crushed pistachios in a light and fluffy gluten free sponge, topped with white chocolate.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 12 slices
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Equipment

Ingredients 

  • 175 g caster sugar
  • 175 g unsalted butter, (softened)
  • 125 g self-raising gluten free flour, (I use FREEE, or see notes if using plain gluten free flour)
  • 75 g pistachio kernels, (+ extra for decorating)
  • 3 large eggs
  • 1 tbsp milk
  • 100 g white chocolate
Metric – US Customary

Instructions 

  • Preheat the oven to 180C / Fan 160C / Gas Mark 4. Line a 2lb loaf tin with a loaf tin liner and set to one side.
  • Blitz the pistachio kernels in a food processor to a fine crumb. A few lumpier bits is ok as it adds texture to the cake!
  • Add the sugar and butter to a large mixing bowl and beat with an electric mixer until creamed together.
  • Add the eggs and briefly mix again.
  • Add the flour, pistachio nuts and milk and mix together until everything is combined, then pour into the lined loaf tin.
  • Bake for 50-60 minutes until the cake is risen nicely and a skewer inserted in the middle comes out clean. Remove from the oven and cool in the tin.
  • Once cooled, remove from the tin and place on a board. Melt the white chocolate in 10-second intervals in the microwave (or over a pan of hot water) and then drizzle over the top of the cake. Scatter with extra crushed pistachios and leave to set before slicing and serving.

Notes

Using Plain Gluten Free Flour? If you don’t have any gluten free self-raising flour, make your own by using 125g (1 cup) plain gluten free flour + 1.5 tsp baking powder + 0.25 tsp xanthan gum. Mix well before adding to your cake mixture.

Nutrition

Serving: 1 slice | Calories: 288kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Fiber: 2g | Sugar: 20g
Like this recipe? Rate and comment below!

More Easy Gluten Free Loaf Cake Recipes

If you like this gluten free pistachio cake recipe then make sure you check out these other gluten free loaf cake recipes too…

A gluten free pistachio loaf cake on a board with a tea set behind.

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

Read More About Me
5 from 2 votes

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Recipe Rating




2 Comments

  2. 5 stars
    Absolutely delicious! Light, moist and not too sweet (I only used 50g on white chocolate, which was just right for me). Well done Sarah another scrumptious recipe 🤩

    Reply