Gluten-Free Pistachio Mousse Cake

Indulgent and irresistibly creamy, this Gluten-Free Pistachio Mousse Cake is a show-stopping dessert that combines the nutty richness of pistachio with a light, melt-in-your-mouth mousse. Built on a moist almond flour base, this cake is entirely gluten-free, making it perfect for those with gluten sensitivities or simply craving a unique yet elegant treat. The luscious pistachio mousse, made with velvety pistachio paste and folded whipped cream, rests atop the delicately baked cake, all crowned with a glossy white chocolate glaze and a sprinkle of finely chopped pistachios for the perfect crunch. Whether it’s a celebratory centerpiece or a luxurious finale to dinner, this pistachio mousse cake is destined to impress.

Nutriscore Rating: 52/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 8

Ingredients

• 120 grams Almond flour
• 100 grams Granulated sugar
• 60 grams Unsalted butter, melted
• 3 units Large eggs
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 150 grams Pistachio paste
• 300 milliliters Heavy cream
• 8 grams Gelatin powder
• 50 milliliters Water
• 100 grams White chocolate, chopped
• 30 grams Shelled pistachios, finely chopped

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, granulated sugar, melted butter, eggs, vanilla extract, and salt. Mix until smooth and well combined.

Step 3

Pour the cake batter into the prepared pan and spread evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 4

Remove the cake from the oven and let it cool completely on a wire rack.

Step 5

While the cake is cooling, prepare the pistachio mousse. In a small bowl, sprinkle the gelatin powder over 50 ml of water and let it bloom for about 5 minutes.

Step 6

In a saucepan over low heat, heat the pistachio paste until smooth. Add the bloomed gelatin and stir until fully dissolved.

Step 7

In a separate mixing bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pistachio mixture until well combined.

Step 8

Once the cake has cooled, spread the pistachio mousse evenly over the cake base. Refrigerate for at least 2 hours to set.

Step 9

For the glaze, melt the white chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth.

Step 10

Allow the melted chocolate to cool slightly, then pour over the set mousse, spreading evenly.

Step 11

Top with finely chopped shelled pistachios as a garnish.

Step 12

Chill the cake for an additional hour to set the glaze before serving. Slice and enjoy your gluten-free pistachio mousse cake!

Nutrition Facts

Serving size	(1075.9g)

Amount per serving	% Daily Value*
Calories	4300.6

Total Fat 337.5g	0%
Saturated Fat 129.0g	0%
Polyunsaturated Fat 0g
Cholesterol 1010.0mg	0%
Sodium 1581.5mg	0%
Total Carbohydrate 239.1g	0%
Dietary Fiber 31.5g	0%
Total Sugars 177.8g
Protein 93.4g	0%

Vitamin D 120IU	0%
Calcium 746.1mg	0%
Iron 15.0mg	0%
Potassium 2364.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.5%

Protein: 8.6%

Carbs: 21.9%