• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

At the Immigrant's Table

  • Home
  • About me
    • Contact
    • Privacy Policy
    • Inspiration
  • Shop
    • Middle Eastern Small Plates E-book
  • Travel
  • Tutorials
  • Jewish Recipes
  • Russian Recipes
  • Main Course Recipes
  • Healthy Side Dishes
  • Dessert Recipes
  • Travel
  • Gluten-free Recipes
  • Paleo recipes
  • Vegan recipes
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbook
    • Travel
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cake Recipes

    Published: Oct 13, 2022 · This post may contain affiliate links.

    No-bake chocolate pistachio cake {gluten free, vegan option}

    • Facebook
    • Twitter
    Jump to Recipe Jump to Video Print Recipe

    This layered gluten free chocolate pistachio cake is like a fancy ganache tart that requires no baking!

    one slice and fork in front of chocolate pistachio cake

    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!

    eight pistachio chocolate slices

    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!

    eight pistachio chocolate slices

    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!

    one slice and fork in front of chocolate pistachio cake

    Allergen-Friendly Chocolate Pistachio Tart

    The main reason I love this flourless chocolate pistachio tart is because it is gluten-free, and can easily be made vegan.

    preparing the flourless cake crust

    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. 

    pouring chocolate ganache into cake

    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. 

    eight pistachio chocolate slices

    Why make this chocolate pistachio tart?

    I can’t tell you how rich and satisfying this chocolate pistachio cake recipe is! I love it because: 

    • Easy - no baking required, and the food processors does most of the work. You can also use store-bought ingredients for the pistachio layer, or make it yourself with ground pistachios
    • Healthy - this chocolate pistachio recipe has mostly wholesome ingredients - nuts, cocoa powder, coconut milk, dark chocolate. The silky vegan chocolate ganache is only two ingredients, too! The only added sweeteners are maple syrup and the pistachio cream - and if you want to go all the way healthy, I have an easy DIY adaptation for that!
    • Grain-free and gluten-free - The crust and filling are completely free of starches and flour except ground almonds and ground pistachios.
    • Tasty - chocolate and pistachios make for a beautiful flavor combination, and the color contrast can’t be beat, either!
    • Freezer-friendly - I have frozen the leftover of this cake to great results. It needs only a couple of hours in the fridge to return to regular temperature, and being cold is actually great for this creamy pistachio cake.
    • Can be made ahead - All the layers of this cake can be made separately. It requires some cooling though, so take that into account!
    • Beautiful - the green and black of the chocolate-pistachio makes for a gorgeous contrast!
    ingredients

    INGREDIENTS YOU NEED to make this easy chocolate and pistachio cake

    • almond flour - the no-bake chocolate crust we will use in this cake uses both almond flour and pistachios. You can use any commercial almond flour you like, or grind your own almonds.
    • Pistachios - 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!
    • cocoa powder - use high quality, unsweetened Dutch cocoa powder for the best taste and color. I love to use organic cocoa powder. 
    • maple syrup or liquid sweetener of your choice - if you want to ensure your crust is paleo, you can use maple syrup or agave syrup. To get a keto chocolate crust, use a sugar-free  liquid sweetener of your choice.
    • Salt - salt is crucial to desserts as it helps offset all the sweetness and provide a nice contrast. We will use barely a pinch, so don’t worry about skipping it if you must. 
    • Pistachio spread - 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.
    • coconut oil - I love coconut oil for the texture and delicate fragrance it gives to this chocolate tart crust.
    • full-fat coconut milk - for the chocolate ganache layer, we will use the fattier part of regular full-fat coconut milk. Place it in the fridge for a couple of hours to separate the layers more easily. 
    • dark chocolate - You can use vegan or dairy-free chocolate; just make sure it’s a good quality dark chocolate, as this will set the tone for the whole cake. 

    Equipment

    6 or 9 inch springform cake form or Tart pan

    Mixing bowls

    Spatulas

    overhead view of chocolate pistachio cake with knife and nuts

    How To Make The Best Chocolate Pistachio Tart

    mixing the flourless cake crust
    mixing the flourless cake crust
    preparing the flourless cake crust

    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.

    pouring pistachio cream spread into cake

    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.

    pouring coconut milk on chocolate chips
    pouring chocolate ganache

    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. 

    one slice and fork in front of chocolate pistachio cake

    Top 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.
    • You can use either a tart or a cake pan to make this dessert - just make sure it has a removable bottom or springform mechanism to make it easier to take it out!
    • To prevent your cake from sticking, layer the bottom with parchment paper. 
    eight pistachio chocolate slices

    Variations on this Chocolate and Pistachio Cake 

    This recipe is for a gluten free, grain-free chocolate and pistachio cake. It can be made into a vegan pistachio cake with a few easy adaptations. Here are other adaptations you can make:

    • Chocolate hazelnut cake - Sub the pistachios from the crust for hazelnuts. Top the cake with hazelnuts. Use nutella, a hazelnut spread or hazelnut butter in place of the pistachio layer.
    • Strawberry pistachio tart - You can add a thin layer of strawberry jam or strawberry coulis above the pistachio layer. Decorate the top of the cake with fresh strawberries.
    • Chocolate pistachio tartlets - make this cake into individual chocolate pistachio tartlets for a unique mini tart treat. 
    • St. Patrick’s Day Chocolate and Pistachio Cake - the beautiful green color of this cake is perfect for a Saint Patrick’s Day dessert! You can sprinkle the entire top of the cake with pistachios and even powdered matcha to ensure it looks totally green up top.
    overhead view of pistachio layer with nuts and nutcracker

    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.

    one slice and fork in front of chocolate pistachio cake

    When to serve this Chocolate Pistachio Tart?

    You can serve this chocolate pistachio tart anytime you want, really! I think it’s fancy enough for a birthday cake, and yet easy enough to make for a weekend treat.

    With its beautiful green color and decadent taste, this pistachio cake would be a wonderful Christmas dessert.

    I also think it makes for a beautiful Valentine’s Day dessert. You can make this into a heart-shaped chocolate pistachio cake by using a heart shaped cake pan, and spreading the pistachios in the shape of little hearts up top. 

    And finally, the beautiful green color of this cake makes it for a surprising and unusual Saint Patrick’s Day dessert! You can top the cake with pistachios and even powdered matcha to ensure it looks totally green up top.

    Frequently Asked Questions 

    Can you make this chocolate and pistachio cake ahead?

    This chocolate and pistachio cake is easily made over a few days. You can make the crust on one day, and the chocolate ganache the next. Then just leave it in the fridge to cool.

    Can you make this pistachio cake gluten free?

    It already is! The crust is entirely grain free, in fact, made with nothing but ground almonds and ground pistachios.

    Can you freeze this pistachio tart?

    Yep. You can make the crust and freeze it, wrapped in plastic wrap. The dairy-free chocolate ganache can be frozen in a sealed container. Or you can assemble the full tart and freeze it as it is, kept in the springform pan.

    Is this chocolate pistachio cake recipe vegan-friendly?

    Yes! The coconut milk chocolate ganache is already vegan, as is the chocolate pistachio crust. You just need to replace the pistachio cream layer with pistachio butter, store-boughr or homemade (see instructions in the notes section of the recipe). 

    Can you omit the salt from this pistachio tart recipe?

    Yes, you can. 

    Can you omit the sugar from this pistachio tart recipe?

    This recipe uses maple syrup in the crust, and the pistachio cream has sugar. You can use a liquid sweetener of your choice in the recipe, and make your own pistachio butter layer with no-sugar liquid sweetener.

    one slice with a bite in front of chocolate pistachio cake

    Accompanying Dishes

    You can serve this incredible gluten free chocolate and pistachio cake with the following dishes:

    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.

    • Lebanese Baba Ganoush recipe with pomegranate seeds and pine nuts with a spoon and pita triangle
      Lebanese Baba Ganoush Recipe with Pomegranate seeds and pine nuts
    • kale apple slaw and pan fried duck breasts with compote
      Pan Fried Duck Breast Recipe with Berry Apple Compote
    • bulgur salad with feta, blood oranges, pomegranate seed in big bowl
      Bulgur salad with feta, blood orange and pomegranate seeds
    • cranberry goat cheese bruschetta
      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:

    • chocolate raspberry tart with two slices cut
      Low Carb Chocolate Raspberry Tart That Will Take Your Breath Away {Keto, Gluten-free, sugar-free}
    • chocolate stuffed dates on cutting board
      4-ingredient almond butter stuffed dates with chocolate and sea salt
    • Israeli chocolate rugelach
      {VIDEO} The making of Israeli chocolate rugelach - Montreal Mega Mission Video I
    • Chocolate hazelnut bars (vegan, gluten-free, raw, Passover-friendly)
      Chocolate hazelnut bars {GF, V, paleo}
    • Pear chocolate granola bars
      Pear chocolate granola bars and the Friday link round-up
    • Gluten-free walnut and chocolate cookies, or finding "The One" {GF}
    a slice in front of larger chocolate pistachio cake

    No-bake chocolate pistachio cake {gluten free chocolate pistachio tart, vegan option!}

    Ksenia Prints
    This layered gluten free chocolate pistachio cake is like a fancy dark chocolate pistachio 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.
    4.88 from 8 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 20 mins
    Chilling time 4 hrs
    Course Dessert
    Cuisine Italian, Sicilian
    Servings 8 slices
    Calories 403 kcal

    Equipment

    • 6 or 9 inch springform cake form
    • Mixing bowls
    • 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.

    Video

    Notes

    To make this into a vegan chocolate pistachio cake, replace 1 cup of pistachio cream filling it with 1 cup of store-bought 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 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.

    Nutrition

    Calories: 403kcalCarbohydrates: 30gProtein: 9gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 1mgSodium: 8mgPotassium: 466mgFiber: 8gSugar: 15gVitamin A: 78IUVitamin C: 1mgCalcium: 83mgIron: 6mg

    Watch the Video

    Keyword almond flour, almonds, chocolate, coconut milk, dairy-free, gluten-free, pistachios, Sicily, valentines day, vegan option
    Tried this recipe?Comment + Rate Below!
    Connect on Instagram!Find us @immigrantstable

    More Beautiful International Cake Recipes

    • baked pumpkin pecan pie
      Pumpkin Pecan Pie {Gluten Free Option, Vegan Option}
    • sliced chocolate orange tart
      French Chocolate orange tart {gluten free, paleo}
    • Sinful but healthy dark chocolate tart {low carb, keto, non-dairy, vegan option}
    • gluten free pouding chomeur in a ramekin with a fork, topped with dates in jar and blueberries and ground cherries
      Gluten-free pouding chomeur with homemade date syrup

    Join me At the Immigrant's Table

    Receive updates, exclusive recipes and helpful tips by email

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Laura Krall says

      January 18, 2023 at 1:11 pm

      When do you put it in the 325 degree oven? And for how long. I don't think that part is in the recipe.

      Reply
      • kseniaprints says

        January 18, 2023 at 2:18 pm

        It's a mistake, you don't! Clarifying in the recipe.

        Reply
        • Laura says

          January 18, 2023 at 9:22 pm

          5 stars
          Ok! I did bake the crust @325 for about 10 min. And it turned out great! Loved it! Thank you!

          Reply
          • kseniaprints says

            January 19, 2023 at 9:04 am

            Oh good to know! It would have been fine just cooled too 🙂

            Reply
    2. Traci says

      January 19, 2023 at 8:43 am

      5 stars
      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!

      Reply
    3. Jennifer says

      January 19, 2023 at 2:03 pm

      5 stars
      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!

      Reply
    4. Sharon says

      January 19, 2023 at 3:22 pm

      5 stars
      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!

      Reply
    5. Karen Kelly says

      January 19, 2023 at 5:24 pm

      5 stars
      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!

      Reply
    6. Bella B says

      January 19, 2023 at 7:59 pm

      5 stars
      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!

      Reply
    7. Pete says

      February 26, 2023 at 7:18 pm

      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.

      Reply
      • kseniaprints says

        February 26, 2023 at 7:43 pm

        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!

        Reply

    Primary Sidebar

    peeling squash on cutting board

    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

    More about me →

    Follow

    INSTAGRAM 

    PINTEREST

    YOUTUBE

    FACEBOOK

    Popular

    • The best eggplant shakshuka of your life
      The best eggplant shakshuka, or how to make friends with breakfast
    • samosas with sauce
      How to make easy gluten free samosas with a sweet & spicy chickpea filling
    • How to Make the Ultimate Middle Eastern appetizer platter with our best mezze recipes {V, GF, Paleo}
    • vegetarian empanada on a plate with chimichurri dipping sauce
      Authentic Argentinian vegetarian empanadas - 3 Ways! {Vegan Empanadas Option}

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Ksenia Prints At the Immigrant's Table. All rights reserved