Comments on: No-Bake Chocolate Pistachio Cake Recipe

By: kseniaprints

kseniaprints — Tue, 14 Apr 2026 19:57:30 +0000

In reply to Tcm. Yes!

By: Tcm

Tcm — Sat, 11 Apr 2026 07:58:15 +0000

In reply to Karen Kelly.

Sounds delicious!!
Can i use 100% pistachio creme? Wh

By: kseniaprints

kseniaprints — Mon, 30 Mar 2026 19:33:45 +0000

In reply to suzan. So just keep in mind that the pudding will be a bit softer than the cream, but yes, you can give this a try. Together it should give it enough body to hold.

By: kseniaprints

kseniaprints — Mon, 30 Mar 2026 19:32:38 +0000

In reply to Amy. If you roast them, they'll have a deeper taste, so go ahead :) And I soak in just water. 10 mins will give you a bit soft, but 30 mins will make it much easier to process.

By: kseniaprints

kseniaprints — Mon, 30 Mar 2026 19:32:13 +0000

In reply to Amy. Yes, I soak in just water. 10 mins will give you a bit soft, but 30 mins will make it much easier to process.

By: Amy

Amy — Mon, 30 Mar 2026 19:25:56 +0000

How long do you soak the pistachio nuts for and do you soak them in just water ? In regards to making your own pistachio butter. Thanks 🙂

By: suzan

suzan — Mon, 30 Mar 2026 16:07:11 +0000

In reply to Dave Moyer. I have a quick question. If I am doubling the recipe can I use half pistachio cream and l/2 pudding?

By: Amy

Amy — Mon, 30 Mar 2026 14:14:39 +0000

For the DIY pistachio butter route, do you need to roast the shelled pistachios before?
And for soaking them, do you soak them in water and for how long?
Thank you!

By: kseniaprints

kseniaprints — Thu, 12 Mar 2026 18:47:52 +0000

In reply to Cyrus. 1. It's honestly just the way it sets after a while in the fridge. You're not missing anything! 2. Very lightly. THe pistachio and chocolate are so dominant, you barely taste anything else. 3. Cream or another vegan cream replacement, if you're dairy free!

By: Dave Moyer

Dave Moyer — Sun, 01 Mar 2026 05:14:31 +0000

Splendid! Easy to make, gorgeous, and tastes amazing! Definitely a keeper.

By: Cyrus

Cyrus — Thu, 12 Feb 2026 14:13:57 +0000

Hello,
Your recipe seems quite interesting and would love to make it. Had a couple of questions:
1. In the photo of the cake slice, it seems that there are 4 distinct layers: the base, pistachio cream layer, some chocolate mousse like layer and the ganache. Based on the recipe, there only seems like 3 layers. Am I missing something?
2. Since the recipe calls for coconut milk to temper the chocolate, do we taste the coconut in the final product?
3. If I do not want to use coconut milk, is there any other option?

Thank you!

By: kseniaprints

kseniaprints — Thu, 17 Jul 2025 19:02:02 +0000

In reply to Heidi Lopez. Yeah, pistachio pudding def doesn't hold as well as pistachio butter. If you can't find pistachio butter, I would recommend mixing together 1 cup of whipped cream, 1 packet of pistachio pudding, and 1 package of cream cheese. It will hold much better.

By: Heidi Lopez

Heidi Lopez — Thu, 17 Jul 2025 18:49:30 +0000

In reply to Jennifer. Made this once and it was delicious!! But it was kind of a mess. I was only able to get my hands on pistachio pudding and it was just oozing out the sides. Do you think maybe less milk than the pudding instructions calls for? Or do you have any other recommendations for the pistachio pudding use? Mom wants it for her birthday so was thinking of making it up in individual dessert cups for better retention of the insides.

By: kseniaprints

kseniaprints — Tue, 01 Apr 2025 00:16:32 +0000

In reply to Afton DeLucca. Unfortunately, you need full-fat for the structural integrity of the cake.

By: Afton DeLucca

Afton DeLucca — Fri, 28 Mar 2025 00:59:53 +0000

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?

By: kseniaprints

kseniaprints — Thu, 30 Jan 2025 20:04:16 +0000

In reply to Andrea. 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!

By: Andrea

Andrea — Tue, 21 Jan 2025 15:38:14 +0000

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?

By: kseniaprints

kseniaprints — Mon, 30 Dec 2024 16:03:09 +0000

In reply to Rory. 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!

By: Rory

Rory — Tue, 24 Dec 2024 13:28:16 +0000

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.

By: kseniaprints

kseniaprints — Wed, 10 Jul 2024 12:07:47 +0000

In reply to Lisa Daly. 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 :)