Is this recipe truly gluten-free?

Yes. Because it uses almond flour instead of wheat, it’s naturally gluten-free and falls under Gluten Free Cake and Gluten Free Pistachio Cake categories. Always check ingredient labels if you have celiac disease or severe allergy concerns.

Can I make this nut-free?

Short answer: not easily. Almond flour and pistachios are central to the texture and flavor. For a nut-free version, you’ll essentially need a different recipe.

How does almond flour affect baking time?

Almond flour browns faster and produces a denser crumb. Keep an eye on the edges and test the center; a slightly moist center is OK. This is a classic Almond Recipe trait.

You can, but the sugar affects both texture and browning. Reduce by up to 20% without major issues; beyond that, expect changes to structure and mouthfeel.

Is this a healthy dessert?

Depends on your definition of “healthy.” It’s lower in refined carbs than a standard flour cake and offers healthy fats and protein from almonds and pistachios — so it fits in the Healthy Cake and Healthy Sweets conversation. Still, it’s dessert; portion control rules apply.

Irresistible Flourless Lemon Pistachio Cake — Easy Gluten-Free Dessert

Description

A sunny, citrus-forward cake with a tender, almost custard-like crumb and a crisp pistachio finish — naturally wheat-free and delightfully simple to bake. Quick to mix, slow to disappear.

Ingredients

Scale

2 cups almond flour
1 cup granulated sugar
4 large eggs
½ cup melted butter or olive oil
Juice of 2 lemons
Zest of 2 lemons
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped pistachios (plus extra for sprinkling)

Lemon Glaze

½ cup lemon juice
⅓ cup sugar
More chopped pistachios for garnish

Instructions

Preheat the oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk the eggs with the sugar until blended. Stir in the melted butter (or oil), lemon juice, lemon zest, and vanilla until smooth.
Add the almond flour, baking powder, and salt to the wet mixture. Stir until the batter becomes even and lump-free.
Fold the chopped pistachios into the batter so they’re evenly distributed.
Transfer the batter to the prepared pan and level the surface with a spatula.
Bake for 45–55 minutes, or until the cake’s edge is golden and the center is set (a slight jiggle is okay — it firms as it cools).
While the cake is still warm, combine the lemon juice and sugar in a small saucepan and heat gently until the sugar dissolves. Spoon or drizzle this syrup over the top so it soaks in.
Scatter extra pistachios on the glazed cake. Let it cool completely before slicing so the texture sets.

Notes

For deeper nut flavor, lightly toast the pistachios in a dry skillet for a few minutes before chopping.
If you prefer dairy-free, use olive oil or melted coconut oil instead of butter.
Pro tip: Add a drop of lemon extract or a tiny pinch of turmeric to boost the cake’s bright color without changing the taste.