These flourless pistachio cakes are proof that not all gluten-free baking has to be complicated. Even as an avid baker with a healthy knowledge of baking ratios and substitutions, I often find gluten-free recipes to be intimidating, requiring expensive specialty ingredients that yield inconsistent results. To those of you who have tackled gluten-free baking head-on with stellar results, major props. It’s no easy feat.
These mini cakes are made with freshly ground pistachios and almonds so they’re packed with rich, nutty flavor and feature a deeply moist texture that’s perfect for indulgent snacking alongside a cup of tea or, my personal favorite, an almond milk latte.
A touch of lemon zest in the batter adds brightness to otherwise hearty little cakes, and the combination of pistachio and lemon is lovely for kicking off spring, don’t you think?
The honey-lemon yogurt glaze is made with tart greek yogurt and a healthy squeeze of honey for it’s warm sweetness. A healthy drizzle adds a lovely acidic contrast to the richness of the cakes, reminiscent of spring’s favorite cream cheese frosting with carrot cake, only lighter on the indulgence factor.
Perhaps my favorite thing about this recipe, though, is the simplicity. These mini cakes are really just repurposed cupcakes, portioned perfectly into single-servings, and if you don’t count the glaze, they come together with just seven simple and super adaptable ingredients.
If you don’t have pistachios in your pantry, I’m sure you could sub in a variety of nuts in this recipe — pecans, hazelnuts or walnuts would be great. Any type of citrus zest or even a variety of extracts can be used customize the flavors to your liking, and the absence of wheat flour makes them friendly for a crowd.
adapted from i am a food blog