Gluten free matcha pistachio cake!

This cake is naturally green from matcha and pistachios, magically gluten free while still being soft, fluffy, and delicious, and incredibly easy to make. The batter is all made in one bowl with no fancy equipment, and the whipped mascarpone frosting is made with a handful of really simple ingredients!

We dust the cake with some more crushed pistachios for the perfect extra little crunch on top of the light and fluffy mascarpone whipped frosting.

I love this cake so much. It’s such a fun cake to change things up at a gathering like Easter, Mother’s Day, or any springtime party. It’s pretty, nostalgic in flavor (think pistachio pudding without all the junk!), and perfect if you need a gluten free option on the table.

I can’t wait to see your remakes of this matcha pistachio cake! Be sure to tag me on Instagram so I can see yours, and leave a rating/review below if you have a minute to let us know what you think!! Enjoy and happy baking! xo

Gluten Free Matcha Pistachio Cake

• Author: Mia Swinehart
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 9–12 servings 1x
• Category: Desserts

Print Recipe

Pin Recipe

---

Description

Gluten free matcha pistachio cake with whipped mascarpone frosting!

---

Ingredients

Scale 1x2x3x

• 3 large eggs
• 1/2 cup butter, melted
• 1/4 cup milk of choice
• 2/3 cup maple syrup
• 1/4 cup sugar
• 1 tbsp almond extract
• 1 tsp vanilla extract
• 1/2 cup lightly salted pistachios, finely ground in a blender (measure before grinding), plus more for topping cake
• 1 + 3/4 cup gluten free all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp matcha tea powder

For the frosting:

• 4 oz mascarpone
• 1/2 heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 tsp almond extract

---

Instructions

1. Preheat oven to 350°F and line square baking dish with parchment paper.
2. Whisk the eggs, maple syrup, milk, butter, sugar, almond extract, and vanilla until smooth. ⠀
3. Mix in the dry ingredients until almost no lumps remain (try not to over mix it). ⠀
4. Pour batter into baking dish and bake for 30-40 minutes, until a toothpick comes out clean (bake time varies by oven). Remove and let cool for 10 minutes, then allow to completely on a cooling rack. ⠀
5. Meanwhile, make your frosting. Use a hand mixer to mix on medium high for 3-5 minutes, until stiff peaks form. Be patient- it will be thinner first but will thicken up! Once cake is cooled, add frosting and crushed pistachios and slice/serve- store in the refrigerator until ready to serve.

---