Eggless Pistachio Cake Recipe: A Fusion Delight

Indulge in the exquisite taste of our Eggless Pistachio Cake, a delightful fusion of textures and flavors that will tantalize your taste buds. This recipe expertly balances the rich, nutty aroma of pistachios with a moist and tender crumb, proving that eggless baking can be just as satisfying, if not more so, than traditional methods. Forget the limitations of needing eggs – this recipe delivers a show-stopping cake that’s perfect for any occasion, from casual gatherings to elegant celebrations. The vibrant green hue alone makes it a visual masterpiece.

This recipe is surprisingly easy to follow, even for beginner bakers. We've meticulously crafted each step to ensure a consistently delicious outcome, regardless of your baking experience. Ready to embark on this culinary adventure? Let's dive into the simple, step-by-step instructions and create this unforgettable Eggless Pistachio Cake together.

Tools Needed

  • Oven
  • 7-inch cake pan
  • Parchment paper
  • Mixer
  • Microwave-safe glass
  • Toothpick/skewer
  • Piping mold

Ingredients

  • All-purpose flour: 1 cup
  • Roasted, lightly salted pistachios: 1/4 cup
  • Milk powder: 3 tablespoons
  • Baking powder: 1 teaspoon
  • Baking soda: 1/4 teaspoon
  • Milk: 1 cup
  • Sugar: 1/2 cup + 1 tablespoon
  • Flavorless oil: 1/2 cup
  • Kewara water (or rose/pistachio essence): 1/8 teaspoon
  • Green food color: a little
  • Finely chopped roasted pistachios: 2 teaspoons
  • Sugar: 1/4 cup
  • Hot water: 1/4 cup
  • Chilled heavy whipping cream: 1 cup
  • Vanilla pudding mix: 1 tablespoon
  • Powdered sugar: 1 1/3 cup
  • Dried rose petals: crushed

Step-by-Step Instructions

Step 1. Preparing the Batter and Baking

  • Preheat oven to 350°F (175°C). Line a 7-inch cake pan with parchment paper and butter spray; remove excess spray.
  • Grind flour, pistachios, milk powder, baking powder, and baking soda in a mixer until finely powdered.
  • Microwave 1 cup of milk for 2 minutes.
  • Mix sugar and oil until well blended. Add kewara water (or essence) and green food coloring.
Preheat oven to 350°F (175°C). Line a 7-inch cake pan with parchment paper and butter spray; remove excess spray.Grind flour, pistachios, milk powder, baking powder, and baking soda in a mixer until finely powdered.Microwave 1 cup of milk for 2 minutes.Mix sugar and oil until well blended. Add kewara water (or essence) and green food coloring.
Preparing the Batter and Baking
  • Add hot milk to the sugar-oil mixture, then gently add the ground flour and mix until combined. Avoid overmixing.
  • Transfer batter to the prepared pan, tap to remove air bubbles, and bake for 30-35 minutes until a toothpick inserted comes out clean.
Add hot milk to the sugar-oil mixture, then gently add the ground flour and mix until combined. Avoid overmixing.Transfer batter to the prepared pan, tap to remove air bubbles, and bake for 30-35 minutes until a toothpick inserted comes out clean.
Preparing the Batter and Baking

Step 2. Cooling and Syrupping the Cake

  • Cool the cake for 10 minutes, then unmold and remove the parchment paper. Cool completely.
  • Microwave finely chopped pistachios, sugar, and hot water for 2 minutes or until sugar melts. Add kewara water and cool completely. Refrigerate.
  • Prick the cooled cake all over with a toothpick, and gently pour the cooled syrup over the cake, ensuring it soaks evenly. Let it sit for 30 minutes.
Cool the cake for 10 minutes, then unmold and remove the parchment paper. Cool completely.Make the syrup: Microwave finely chopped pistachios, sugar, and hot water for 2 minutes or until sugar melts. Add kewara water and cool completely. Refrigerate.Prick the cooled cake all over with a toothpick, and gently pour the cooled syrup over the cake, ensuring it soaks evenly. Let it sit for 30 minutes.
Cooling and Syrupping the Cake

Step 3. Making and Applying the Frosting

  • Whisk chilled heavy cream until soft peaks form. Add vanilla pudding mix and powdered sugar (adjust to taste). Mix well.
  • Frost the cake using a piping bag or knife. Top with crushed dried rose petals and chopped pistachios.
Make the frosting: Whisk chilled heavy cream until soft peaks form. Add vanilla pudding mix and powdered sugar (adjust to taste). Mix well.Frost the cake using a piping bag or knife. Top with crushed dried rose petals and chopped pistachios.
Making and Applying the Frosting

Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe

Tips

  • Avoid overmixing the batter to prevent a tough cake.
  • Ensure the sugar syrup is completely cool before soaking the cake.

Nutrition

  • Calories: 710
  • Fat: 40g
  • Carbs: 85g
  • Protein: 8g

FAQs

1. Can I use different nuts instead of pistachios?

While pistachios provide the signature flavor, you can experiment! Almonds or walnuts could work, but the color and flavor will be different. Reduce the amount slightly, as they're denser than pistachios.

2. How can I store leftover cake?

Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze it in an airtight, freezer-safe container for up to 3 months.


This Eggless Pistachio Cake recipe proves that delicious and impressive desserts are achievable even without eggs. Enjoy the delightful combination of nutty pistachio flavor and moist texture, perfect for sharing with friends and family. We hope you enjoyed baking this fusion delight as much as we enjoyed creating this recipe for you!