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

This layered gluten free chocolate pistachio cake 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!

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 Pistachio Tart

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. 

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 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

How To Make The Best 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. 

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. 

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.

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.

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 

Accompanying Dishes

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

If you are looking for more chocolate desserts, try these chocolate recipes:

Recipe

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.

4.97 from 51 votes

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Prep Time 20 minutes mins

Chilling time 4 hours hrs

Course Dessert

Cuisine Italian, Sicilian

Servings 8 slices

Calories 403 kcal

Equipment

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

Ingredients

  

1x2x3x

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

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