Gluten Free Pistachio Chocolate Raspberry Cake

pistachio chocolate raspberry cake, featuring layers of rich chocolate cake, creamy pistachio filling, and fresh raspberries, topped with a garnish of chopped pistachios and raspberries

This is by far our family’s most favorite cake recipe, and it just so happens to be gluten free, refined sugar free and can also be made keto! People are shocked whenever they find out it does not have all-purpose flour in it. It’s also super moist, but at the same time very light and fluffy. Hands down, a must try and you will not regret baking this ;)

For the Cake

  • 1 1/4 cups pistachio flour (can sub with almond flour)
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • Salt to taste
  • 4 eggs
  • 3/4 cup maple syrup (or any other liquid sweetener)
  • 1 tsp vanilla extract
  • 1 tbsp Zeytin Extra Virgin Olive Oil
  • 16 oz raspberries (and or other berries as desired)

For the Mousse

  • 1 cup heavy whipping cream
  • Any one of the following works for this recipe
    • 3 tbsp Peppertux Unsweetened Pistachio Butter + 2 tbsp maple syrup (or any other liquid sweetener)
    • 3 tbsp Peppertux Original Pistachio Butter
    • 3 tbsp Peppertux Vegan Pistachio Cream

For the Pistachio Cake

  • Preheat oven to 325 degrees Fahrenheit.
  • Mix all the dry ingredients of the cake in a bowl: pistachio flour, cocoa powder, baking soda and salt.
  • In a separate bowl, whisk all the wet ingredients together: eggs, maple syrup and vanilla until well combined.
  • Pour the dry ingredient mixture into the wet ingredient mixture and stire until well combined.
  • Grease an 8” round pan and pour the cake batter in. We like to use two spring form pans and pour half of the batter in each pan, but this is optional. If you only have one pan, you could always cut the cake in half.
  • Bake for 35 minutes - if you insert a toothpick inside the middle of the pan, it should come out clean.
  • Let the cake cool fully.

For the Pistachio Mousse

  • Mix heavy whipping cream and Peppertux Pistachio Butter or Pistachio Cream into the bowl of a standing mixer.
  • Whisk until soft peaks form - it usually takes a few minutes.


  • Once the cake is cooled, spread the pistachio mousse on top of each layer of the cake and decorate with raspberries. Coat the cake with chopped pistachios. Enjoy!

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