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+ servings

Dark Chocolate Pistachio Cake (gluten-free)

A gluten-free dark chocolate bundt cake featuring a pistachio layer that is amazing!
Print Recipe
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes


  • 12 ounces dark chocolate chopped
  • 1 cup soft butter
  • 2 cups sugar
  • ½ cup dark cocoa
  • 4 large eggs
  • 2 ½ cups Bob's Red Mill 1 to 1 Gluten-free baking flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 12 oz pistachios shelled and chopped
  • ¼ cup ground coffee
  • 4 ounces semi-sweet chocolate chopped


  • Beat butter, sugar, and cocoa until light and fluffy.
  • Add eggs one at a time beating well after each addition.
  • In another bowl mix flour, baking soda, and salt together.
  • Add flour mixture and buttermilk to the butter mixture in turns until combined. Do not over-beat.
  • Stir in vanilla and the dark chocolate.
  • Mix together in a small bowl the pistachios, ground coffee, and semi-sweet chocolate.
  • Pour ⅓ of cake batter into a well-greased bundt cake and sprinkle half of the pistachio mixture on top.
  • Repeat with another ⅓ cake batter and the other half of the pistachio mix. Top with remaining cake batter.
  • Bake at 325 degrees for 1 hour or until toothpick comes out clean and the cake is pulling away from the sides.
  • Top with chocolate ganache, pistachios, and cocoa nibs (or additional chocolate bits)