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Pistachio Chocolate Bundt Cake Recipe

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3.9 from 4 reviews

  • Author: Sara
  • Total Time: 2 hours 10 minutes
  • Yield: 16 servings
  • Diet: Gluten Free

Description

Enjoy a homemade gluten-free Pistachio Chocolate Bundt Cake, a nostalgic and delicious dessert inspired by a classic 1980s recipe. Made from scratch with gluten-free and dairy-free ingredients, this cake features a light green pistachio-flavored batter swirled with rich chocolate, topped with a smooth chocolate ganache and chopped pistachios. Perfect for special occasions or anytime you crave a comforting, old-fashioned cake with a modern twist.

Ingredients

For the Pistachio Cake

  • 1 ⅔ Cup Gluten Free 1-to-1 Flour Blend (Bob’s Red Mill recommended)
  • ⅓ Cup Pistachio Flour (see note for homemade option)
  • 3 Tablespoons Cornstarch
  • 1 Tablespoon Baking Powder
  • ½ teaspoon Salt
  • 1 ¼ Cup Sugar
  • 4 Large Eggs
  • ½ Cup Oil (extra light olive oil or any light cooking oil)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • ¾ Cup Water
  • Green Gel Food Coloring (optional)

For the Chocolate Swirl

  • ½ Cup Unsweetened Cocoa Powder
  • 7 Tablespoons Water

For the Decoration

  • 1 Cup Allergen Free Semi-Sweet Chocolate Chips
  • ½ Cup Plant-Based Cream
  • 2 Tablespoons Corn Syrup
  • ½ Cup Pistachios, roughly chopped

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure the cake will release easily after baking.
  2. Sift Dry Ingredients: Combine the gluten free flour blend, pistachio flour, cornstarch, and baking powder in a large bowl. Sift these together multiple times until evenly mixed and aerated.
  3. Add Sugar and Salt: Add the sugar and salt to the sifted dry mixture and whisk thoroughly to combine all dry ingredients evenly.
  4. Mix Wet Ingredients: In the bowl with dry ingredients, add the eggs, oil, vanilla extract, almond extract, and water. Start mixing with a handheld mixer on low speed for 30 seconds.
  5. Add Food Coloring and Beat: If using green gel food coloring, add one drop now. Increase mixer speed to medium and beat the batter for 2 minutes until smooth and slightly fluffy.
  6. Prepare Chocolate Sauce: In a small bowl, whisk together the cocoa powder and water until a smooth chocolate sauce forms.
  7. Create Chocolate Batter: Take 1 ½ cups of the pistachio cake batter and mix it with the chocolate sauce until fully combined into a chocolate cake batter.
  8. Layer Batters in Pan: Pour half of the pistachio batter into the prepared bundt pan, followed by half of the chocolate batter. Repeat layering with the remaining pistachio and chocolate batters.
  9. Swirl the Batter: Use a butter knife to gently swirl the pistachio and chocolate batters together, creating a marbled effect. Tap the pan on the counter a few times to release air bubbles.
  10. Bake: Place the bundt pan on the center rack of the preheated oven and bake for approximately 50 minutes, or until the top springs back when lightly pressed or an internal temperature of over 200°F (93°C) is reached.
  11. Cool Cake: Remove cake from oven and allow to cool in the pan for 15 minutes. Then invert onto a cooling rack and let cool completely.
  12. Prepare Ganache: Place the allergen-free semi-sweet chocolate chips into a heatproof bowl. Heat the plant-based cream in the microwave for about 1 minute until warm but not boiling. Pour the hot cream over the chocolate chips and let sit 5 minutes to soften.
  13. Mix Ganache: Whisk the chocolate and cream until smooth. Stir in the corn syrup until well combined to create a glossy ganache.
  14. Decorate Cake: Pour the ganache over the cooled cake, spreading evenly. Immediately sprinkle the top with the chopped pistachios.
  15. Set Ganache: Allow the cake to rest for about 30 minutes at room temperature for the ganache to set. To speed up setting, refrigerate the cake.

Notes

  • Pistachio Flour: If you don’t have pre-ground pistachio flour, grind shelled pistachios in a food processor or high-speed blender until fine. Sift to remove larger pieces for best texture.
  • Chocolate Swirl Alternative: You can replace the cocoa powder and water mixture with ¾ cup chocolate syrup if you prefer a simpler method.
  • Food Coloring: Green gel food coloring is optional. Without it, the cake will have a natural golden-green tint from the pistachios.
  • Dairy Alternatives: Use plant-based cream for ganache to keep the recipe dairy-free. If you’re not dairy-free, heavy cream can be substituted.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 4 days.
  • Corn-Free Option: Replace cornstarch in the cake batter with arrowroot powder or tapioca starch. Omit corn syrup in ganache if avoiding corn.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pistachio-chocolate-bundt-cake-recipe/