This layered gluten free no-bake chocolate pistachio cake recipe is like a fancy ganache tart that requires no baking!
An almond and pistachio shell filled with a dreamy pistachio cream layer, topped with a thick vegan chocolate ganache and finished with a sprinkle of pistachio nuts.
It’s hard to believe that a dessert this creamy and delicious can be gluten free and vegan - but this chocolate ganache and pistachio cake is exactly that! For more no-bake desserts, try my no-bake vegan mango cheesecake, easy no-bake christmas date cookies, or these rich but healthy gluten-free bars with hazelnut and chocolate.
Dreams of a pistachio cream cake
One day I was strolling through my neighbourhood Costco when I had an epiphany in the form of Sicilian pistachio cream.
This Italian product was sitting there innocuously on the shelf, shyly winking at me as I walked past. I always make it a point to look at new products, and this one caught my eye.
With a very short ingredient list, no unidentifiable thickeners, and an Italian provenance, it looked like a dream product - a pistachio spread that seemed even better than Nutella.
Naturally, I immediately felt inspired to bake a gluten free pistachio cake. From there, the thought of adding chocolate was not far off - and thus, this no-bake chocolate pistachio cake was born!
Is it a Pistachio Cake? Is it a Pistachio Tart? It’s a Pistachio Chocolate Cake Tart!
Now, I’m going to be honest with you guys: I struggled long and hard on how to name this chocolate pistachio dessert.
First off, if you make it in a 6-inch cake form, you end up with a very tall layered chocolate pistachio cake that’s great for 6 people. Each slice is very rich, so you really only want a smaller slice.
But if you make it in a 9-inch cake form or pan tart, it’s more spread out and less tall - and therefore, it’s more like a chocolate and pistachio tart.
You make a no-bake chocolate crust for it - so that’s another point for a pistachio tart.
But with the layering that happens between the base, the pistachio cream layer, and the vegan chocolate ganache, it ends up like an incredible, beautiful layered cake! So that’s it, it’s gotta be a chocolate pistachio cake.
But in the end, I’ve decided it doesn’t really matter how you call this gluten free, vegan-friendly pistachio and chocolate creation.
The most important thing is, you’ve gotta taste it to believe how good it is - while being good for you!
Allergen-Friendly Chocolate and Pistachio Cake Recipe
The main reason I love this flourless chocolate pistachio tart is because it is gluten-free, and can easily be made vegan.
Gluten and grain free flourless chocolate pistachio crust
The crust for this pistachio chocolate tart is made up of an equal mix of ground almonds and ground pistachios. It is sweetened with maple syrup (or another sweetener of your choice) and tinged with a touch of sea salt for contrast.
Making this into a vegan chocolate pistachio cake
In fact, the only dairy in this cake is the Sicilian pistachio spread itself - and I’ve found that you can easily replace it with vegan pistachio butter.
If you prefer to go the DIY route, you just need to soak and then grind 1 cup of shelled pistachios with 2 tablespoons of maple syrup. If you want to amp up the green color, you can add a teaspoon of matcha powder.
Ingredient Highlights for Easy Chocolate Pistachio Cake
This no-bake chocolate crust uses both almond flour and pistachios. You can use any commercial almond flour you like, or grind your own almonds. As this is a pistachio cake, we will use pistachios for the crust, the filling and the topping. You will need both ground and chopped pistachios for this. You can simply buy whole shelled pistachios and then grind them or chop them, depending on the stage of the cake. If you only have pistachios in the shell, that’s fine too - but you will need to shell them to use in this cake! I also use pistachios as toppings for my white chocolate bark and mashmellow puffs.
Pistachio spread or pistachio paste - what inspired me to make this cake is this Italian pistachio spread. It is so creamy and delicious! If you can't find it, you can use jello pistachio pudding. If you are making this a vegan chocolate pistachio cake, feel free to use vegan store-bought pistachio butter. This pistachio spread is is also the center of my rose pistachio hamantaschen and pistachio matcha latte.
Equipment
6 or 9 inch springform cake form or Tart pan
How To Make The Best No-Bake Chocolate Pistachio Tart
Prepare the chocolate pistachio cake crust:
Line the base of a cake or tart pan with a removable bottom with parchment paper.
In a large bowl, mix together almond flour, ground pistachios, cocoa powder, sweetener, and salt, until you get a soft dough.
Press the dough into the bottom of a cake tin covered with parchment paper, using a measuring cup to flatten it.
Pour pistachio ganache layer:
Pour pistachio cream into the bottom of the chocolate tart crust. Transfer to fridge to cool for at least 1 hour.
To make vegan chocolate ganache:
Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.
Transfer chocolate to heatproof bowl. Top with heated coconut milk and set aside for 5 minutes until chocolate has fully melted.
Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be be evenly tempered.
Assemble chocolate pistachio cake:
Pour ganache into chocolate tart crust, right above the pistachio cream layer. Top with crushed and ground pistachios.Transfer to fridge to cool completely, at least 4 hours.
Storage
This chocolate pistachio cake will keep in the fridge for 4 days. It can also be wrapped in plastic wrap and frozen for up to 6 months.
Tips for the Best Pistachio Chocolate Tart
Like most healthy chocolate desserts, the key here is using good quality chocolate. You can use regular dark chocolate, or use vegan or non-dairy chocolate - but then make sure it is really devoid of dairy products.
If making this vegan, make your own pistachio spread or buy a vegan pistachio butter.
Put your coconut milk can in the fridge for a few hours or even overnight prior to making this pistachio tart. This will make it easier to extract the creamy, fattier layer of the coconut milk.
Products
You need a few special ingredients to make this gluten free pistachio cake extra special:
If making this into a flat chocolate and pistachio tart, I love this tart pan with a removable bottom. I also have the mini tart forms, and the rectangular tart form.
If making this into a pistachio cake, I use this 6-inch springform pan.
If making this for Valentine’s, you can use this heart-shaped cake form.
This is the pistachio cream spread that inspired this cake. I also love this pistachio butter if I need a vegan alternative.
For the chocolate filling, I recommend a high quality dark baking chocolate like this one.
When I need to be sure my coconut milk ganache is vegan, I use these vegan chocolate chips.
Accompanying Dishes
You can serve this incredible gluten free chocolate and pistachio cake with the following dishes:
- Lebanese Baba Ganoush Recipe with Pomegranate seeds and pine nuts
- Pan Fried Duck Breast Recipe with Berry Apple Compote
- Mediterranean Bulgur Salad with Bulgur Wheat, Feta, Blood Orange, and Pomegranate Seeds
- How to Get Into The Holiday Spirit With Festive Cranberry Goat Cheese Bruschetta With Punchy Garlic And Herb Chermoula
If you are looking for more chocolate desserts, try these chocolate recipes:
- Low Carb Chocolate Raspberry Tart That Will Take Your Breath Away {Keto, Gluten-free, sugar-free}
- 4-ingredient almond butter stuffed dates with chocolate and sea salt
- {VIDEO} The making of Israeli chocolate rugelach - Montreal Mega Mission Video I
- Rich but Healthy No-Bake Gluten Free Hazelnut Chocolate Bars Recipe
- Pear chocolate granola bars and the Friday link round-up
- Gluten-free walnut and chocolate cookies, or finding "The One" {GF}
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
No-bake chocolate pistachio cake {gluten free chocolate pistachio tart, vegan option!}
Equipment
- 6 or 9 inch springform cake form
- Spatulas
Ingredients
Low carb chocolate tart crust {gluten-free}
- 1 cups almond flour 120 g
- 1 cups pistachios 120 g, finely ground
- 4 tablespoons cacao powder 60g
- pinch salt
- 3 tablespoons maple syrup
Pistachio layer
- 1 cup Pistachio spread OR store-bought vegan pistachio butter OR jello pistachio pudding
Chocolate ganache
- 1 ¼ coconut milk 300 ml, full-fat, chilled if possible
- 10 oz dark chocolate 285 g
- a pinch of sea salt
For topping:
- ¼ cup chopped pistachios 30g
Instructions
- Line the base of cake or tart pan with a removable bottom with parchment paper.
- In a large bowl, mix together almond flour, ground pistachios, cocoa powder, sweetener, and salt, until you get a soft dough.
- Press the dough into the bottom of a cake tin covered with parchment paper, using a measuring cup to flatten it.
Pistachio ganache layer:
- Pour pistachio cream into the bottom of the chocolate tart crust. Transfer to fridge to cool for at least 2 hours.
To make vegan chocolate ganache:
- Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.
- Transfer chocolate to heatproof bowl. Top with heated coconut milk and set aside for 5 minutes until chocolate has fully melted.
- Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be be evenly tempered.
Assemble chocolate pistachio cake:
- Pour ganache into chocolate tart crust, right above the pistachio cream layer. Top with crushed and ground pistachios.Transfer to fridge to cool completely, at least 4 hours.
Notes
If you prefer to go the DIY route, you just need to soak and then grind 1 cup of shelled pistachios with 2 tablespoons of maple syrup in the food processor for 5-10 minutes. If you want to amp up the green color, you can add a teaspoon of matcha powder.
Laura Krall says
When do you put it in the 325 degree oven? And for how long. I don't think that part is in the recipe.
kseniaprints says
It's a mistake, you don't! Clarifying in the recipe.
Laura says
Ok! I did bake the crust @325 for about 10 min. And it turned out great! Loved it! Thank you!
kseniaprints says
Oh good to know! It would have been fine just cooled too 🙂
Lisa Daly says
I'm confused. The picture does not match the recipe. The picture shows a lighter chocolate layer, a few inches thick, which appears creamy, and sort of mousse or pudding texture. This is not ganache. Where are the ingredients and directions for that portion of the cake??
kseniaprints says
Hi Lisa, the cake picture is exactly the one made from the recipe. The reason for the difference of color in the ganache is simply different pressure levels from cooling - because each layer is cooled separately, they come out looking a bit different. That is all the difference 🙂 If you want the levels to be as tall and pronounced as in the picture, you need to make a small cake in a 6-inch pan. If you want it to look that pronounced in a 9 or 10 inch cake, you need to double the quantities. That's really all there is to it 🙂
Traci says
You had me at no bake! What a great combination this was! Absolutely decadent and beautiful cake too without the effort of having to bake! Loved the combination of pistachio and chocolate! It had just the right amount! Thank you for a wonderful recipe!
Jennifer says
This. Cake. Rocks! That's all! It's my new favorite - so delicious. I dream about this cake. I will be making it again soon, yes it's that good! The pistachios on top are the perfect touch!
Sharon says
Pistachio and dark chocolate is a combo I never knew I wanted until I was intrigued by this recipe and decided to give it a try. And dang, this cake was SO delicious!
Karen Kelly says
I knew I had to try this once I saw it and we loved it. Mine is not as lovely as yours but tastes great!
Bella B says
My dad LOVES pistachios and I need something GF, so this was a win for our family. We all loved it and it looks so pretty, too!
Pete says
I noticed that you referenced the use of coconut oil in the crust, but I do not see any further instructions related to coconut oil.
kseniaprints says
Good catch!!! I actually used to make it with coconut oil but no longer do. I found that it was not necessary. I will remove the reference!
Natalia says
It appears that the recipe might be missing some sort of fat, possibly coconut oil for the crust? How will it all stay together if not added some fat?
kseniaprints says
Hi! Good question and great noticing, but the pistachio and almonds are so high in fat that you actually don’t need to add any additional fat. When you grind the pistachios and then add the maple syrup, everything comes together, and holds extremely well. This is probably my favorite crust!
Martha says
Hi! Can I use lightly salted pistachios? If I do, should I omit the salt?
kseniaprints says
I never tried it but I imagine if they don’t taste salty to you, they should be ok? I would add some sugar to the crust to balance them out
Eviva Marlow says
I have made this cake/tart twice now and it is completely gorgeous. The ganache melts in the mouth and is a perfect balance of rich chocolate indulgence and lightness. The presentation is striking- green against near black. I made it in a bread tin the first time and it looked like a chocolate terrine!
Definitely try this recipe if you haven’t already, it will never fail to impress. Delicious
kseniaprints says
This cake is always a hit!!!! I pull it out whenever I need a super easy showstopper. So glad you liked it.
Naffy says
Heya
Can I make this non gluten wirh normal flour and normal milk instead of coconut milk? My husband would love this
kseniaprints says
Hi Naffy, you cannot use regular flour in the crust, it has to be ground nuts - you can use ground almonds, pistachios or whatever else you like. Regular flour won't taste nice without cooking. For the filling, use heavy cream instead of coconut milk 🙂
Naffy says
Hey ,
This bit is a bit confusing- please could you clarify.
“ Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. ”
Remove the creamy part then top off with coconut water? Coconut water from where?
Sorry I’m confused.
kseniaprints says
This is referring to coconut milk. When you open a can of full-fat coconut milk, don’t shake it up! You will have the naturally separated, concentrated coconut cream at the top - this is the main part you need to spoon off to make the ganache here. Then, once you’ve taken out all the fatty part from the coconut milk, you will have the coconut water left in the can. That’s what you use to top up your cream to get to the volume needed for the recipe.
Alex says
I’d like to make this in advance , can I freeze? And how would I thaw? Thank you !
kseniaprints says
Yes you can!!! Just wrap it tightly with plastic wrap, I actually keep it in the pan to avoid it getting pushed around in the freezer. It can be frozen for up to 2 months without freezer burn. To thaw, just transfer to the fridge overnight.
Rory says
Hello. A very tasty recipe. There are some problems with the ingredients list, however. Cocoa powder says 4 tbsp or 60g. These measurements are not equivalent. The 120g of almond flour is also slightly more than half a cup so we ended up with much more powder for the crust than needed. I believe these weights are if the item has the same weight as water.
For the ganache, the recipe list says a pinch of salt but the method doesn't tell you what to do/when to add it.
kseniaprints says
Thank you for this! It's always complicated when switching between measurements. I always recommend that people use a scale and weights when baking, especially GF baking, but people want cups and TBs... Which is where it gets complicated. I'll review and see if we need to adapt.
The salt is added when mixing the coconut milk and chocolate 🙂 Will amend!
Andrea says
I'm confused about making the chocolate ganache. Are you pulling off the cream on the top of the can and disposing of it? Just using the liquidy milk?
kseniaprints says
What you're doing is getting ALL of the creamy, fatty part, and then adding just enough liquid to get it to 300 ml or 1 1/3 cups of liquid in total. Hope that's clearer!
Afton DeLucca says
Can I use low-fat coconut milk for the Granache? Is the full fat milk needed for the taste or does it need to be full fat to hold the Granache together?
kseniaprints says
Unfortunately, you need full-fat for the structural integrity of the cake.