Is “toxic mold syndrome” a real thing? What do we do about toxic mold contamination of food?
In recent years, mold has been blamed for all sorts of “vague and subjective” symptoms, but we have little scientific evidence that mold should be implicated. However, this “concept of toxic mold syndrome has permeated the public consciousness,” perpetuated by disreputable predatory practices of those making money testing homes for mold spores or testing people’s urine or blood. But all these tests are said to “further propagate misinformation and inflict unnecessary and often exorbitant costs on patients desperate for a clinical diagnosis, right or wrong, for their constellation of maladies…The continued belief in this myth is perpetuated by those charlatans who believe that measles vaccines cause autism, that homeopathy works, that fluoride in the water should be removed….”
Mold toxin contamination of food, however, has emerged as a legitimate issue of serious concern, and mycotoxins are perhaps even more important than other contaminants that might make their way into the food supply. Hundreds of different types have been identified, but only one has been classified as a known human carcinogen, and that’s aflatoxin. The ochratoxin I’ve previously discussed is a possible human carcinogen, but we know aflatoxin causes cancer in human beings. In fact, aflatoxins are amongst the most powerful known carcinogens.
It has been estimated that about a fifth of all liver cancer cases may be attributable to aflatoxins. “Since liver cancer is the third-leading cause of cancer deaths worldwide, and mortality rapidly follows diagnosis, the contribution of aflatoxins to this deadly cancer is significant.” And once aflatoxin makes it into the food, there is almost nothing we can do to remove it. Cooking, for example, doesn’t help. Indeed, as shown below and at 1:50 in my video Should We Be Concerned About Aflatoxin?, once it makes it into crops or into the meat, dairy, and eggs from animals consuming those crops, it’s too late. So, we have to prevent contamination in the first place, which is what we’ve been doing for decades in the United States. Because of government regulations, “companies in developed countries…are ‘always sampling’ for aflatoxin,” resulting in nearly $1 billion in losses every year. That may get even worse if climate change exacerbates aflatoxin contamination in the Midwest Corn Belt.
So, on a consumer level, it is more of a public health problem in the less industrialized world, such as in African countries, where conditions are ripe and farmers can’t afford to throw away $1 billion in contaminated crops. Aflatoxin remains a public health threat in Africa, Southeast Asia, and rural China, affecting more than half of humanity. This explains why the prevalence of liver cancer in those areas may be 30 times higher, yet it is not a major problem in the United States or Europe.
Only about 1% of Americans have detectable levels of aflatoxins in their bloodstream. Why not 0%? The U.S. Food and Drug Administration works to ensure that levels of exposure to these toxins are kept as low as practical, not as low as possible. In California, for instance, there has been an increase in “unacceptable aflatoxin levels” in pistachios, almonds, and figs. Unacceptable in Europe, that is, so it affects our ability to export, but not necessarily unacceptable for U.S. consumers, as we allow twice as much aflatoxin contamination.
Figs are unique since they’re “allowed to fully ripen and semidry on the tree.” This makes them “particularly susceptible to aflatoxin production.” It would be interesting to know about the fig-consuming habits of the 1% of Americans who were positive for the toxin. If figs were to blame, I’d encourage people to diversify their dried fruit consumption, but nuts are so good for us that we really want to keep them in our diets. The cardiovascular health benefits we get from nuts outweigh their carcinogenic effects; nut consumption prevents thousands of strokes and heart attacks for every one case of liver cancer. “Thus, the population health benefits provided by increased nut consumption clearly outweigh the risks associated with increased aflatoxin B1 exposure.”
So, we’re left with aflatoxin being mostly a problem in the developing world, and, because of that, it “remains a largely and rather shamefully ignored global health issue….” Where attention has been paid, it has been largely driven by the need to meet stringent import regulations on mycotoxin contamination in the richer nations of the world, rather than to protect the billions of people exposed on a daily basis.
Doctor’s Note
This is the last video in a four-part series on mold toxins. If you missed the others, check the related posts below.
This Eggless Fig-Pistachio Cranberry Loaf is pure cozy-season joy! Every slice bursts with the chewy sweetness of figs, tart cranberries, and the lovely crunch of pistachios—all tied together with a hint of orange zest. After more than a decade of egg-free baking, I can promise this one delivers soft, tender perfection without any fuss. It’s simple, tested until foolproof, and special enough to share (though you might not want to!). Perfect for breakfast, snacking, or holiday gifting.
Oriana’s Thoughts On The Recipe
The combination of flavors and texture in this Eggless Fig-Pistachio Cranberry Loaf is delish—the sweet chewiness of figs, the tart pop of cranberries, and that irresistible crunch from pistachios make the perfect match. Every bite feels like a cozy little moment of joy.
After more than a decade of egg-free baking, I’ve learned that recipes like this are what bring everyone together—simple to make, full of flavor, and completely safe for our allergy-friendly table. No fancy tricks, no stress, just pure comfort baked into every slice.
Why You’ll Want to Try My Recipe
Cozy & flavorful: Every slice bursts with chewy figs, tart cranberries, and crunchy pistachios.
Effortless to make: No fancy tools or tricks—just mix, pour, and bake.
Allergy-friendly & inclusive: 100% egg-free, and easy to make dairy-free if needed.
Tested until perfect: I baked and tweaked this loaf until it came out soft, moist, and foolproof every time.
Looks festive: The cranberries and pistachios add such a pretty pop of color.
Perfect for sharing: Great for gifting, brunch, or a holiday treat that everyone can enjoy.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
All-Purpose Flour: The base of the loaf that gives it structure and a soft crumb. You can also use a 1:1 gluten-free flour blend if needed.
Baking Powder: Helps the loaf rise and stay light and fluffy. Make sure it’s fresh for the best results.
Salt: Balances the sweetness and enhances all the flavors in the loaf.
Milk: Adds moisture and tenderness to the batter. You can use dairy or non-dairy milk here.
Fresh Orange Juice: Brightens the flavor and adds a subtle citrus tang that complements the figs and cranberries.
Pure Vanilla Extract: Rounds out the flavors and adds a warm, sweet aroma.
Neutral Tasting Oil: Keeps the loaf moist and soft without overpowering the flavor; vegetable, canola, or sunflower oil works well.
Granulated Sugar: Sweetens the loaf and helps it brown beautifully while baking.
Orange Zest: Infuses the loaf with a natural citrus fragrance and boosts the orange flavor.
Fresh Cranberries: Add a pop of tartness and color; they balance the sweetness perfectly.
Unsalted Pistachios: Provide crunch, color, and a lovely nutty flavor that pairs wonderfully with the figs.
Dried Figs: Add natural sweetness, a chewy texture, and a hint of sophistication to each bite.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: You can use your favorite non-dairy milk, like soy or oat milk.
Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nuts: Omit the pistachios or replace them with pumpkin seeds for a nut-free version.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Prep the Pan and Oven
Start by preheating your oven to 350°F (180°C) and adjusting the rack to the middle position. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy cleanup. Give the parchment a quick spray of cooking oil, too—this will make sure your loaf slides out perfectly later.
Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, and salt. This step helps create a soft, even texture, so don’t skip it! Once everything’s combined, set the bowl aside.
Combine the Wet Ingredients
In a separate bowl or large measuring cup, mix the milk, orange juice, vanilla extract, oil, sugar, and orange zest. Whisk until smooth and well blended—it should smell amazing already!
Bring It All Together
Pour the wet mixture into the bowl with the dry ingredients and gently mix until just combined. Don’t overmix; you want the batter to stay light and tender. Fold in the cranberries, pistachios, and figs.
The batter will be thick, so grab a spatula and spread it evenly into your prepared pan.
Bake the Loaf
Pop the pan into the oven and bake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If you notice the top browning too quickly, loosely cover it with foil halfway through. Once done, let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Patience pays off here—wait until it’s fully cool before glazing.
Make the Glaze (Optional but Delicious!)
In a small bowl, whisk together confectioners’ sugar and orange juice until smooth. Adjust the consistency—add more juice for a thinner drizzle or less for a thicker glaze. Once your loaf is cool, drizzle the glaze on top and let it set before slicing. Then, grab a cup of coffee and enjoy your beautiful homemade loaf!
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
Overmixing the batter: This can make the loaf dense instead of tender. Pro Tip:Mix just until the ingredients are combined—small lumps are okay!
Uneven baking: Sometimes the top browns before the center is done. Pro Tip:Check for doneness with a toothpick. If the top browns too quickly, loosely cover the loaf with foil halfway through baking.
Fruit sinking to the bottom: Heavier fruits and nuts can settle during baking. Pro Tip:Toss cranberries, figs, and pistachios in a bit of flour before adding them to the batter.
Dry loaf: Overbaking or using too little liquid can lead to dryness. Pro Tip:Keep an eye on your baking time—remove the loaf as soon as a toothpick comes out mostly clean with a few moist crumbs.
Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Chop the dried figs into small pieces so they distribute evenly throughout the batter.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the loaf tender.
Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Cool Completely Before Slicing and/or Icing: This prevents the icing from melting and sliding off the cake.
Variations & Additions
Add white chocolate chips for a touch of sweetness.
Stir in a pinch of cinnamon or cardamom for a warm, spiced flavor.
Drizzle the cooled loaf with a simple orange glaze for an extra-special finish.
Try swapping cranberries with chopped dried apricots or cherries for a fun twist.
Storage and Freezing Instructions
Store: Keep the loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.
Soft, moist, and full of flavor, this Eggless Fig-Pistachio Cranberry Loaf combines chewy figs, tart cranberries, and crunchy pistachios in every slice. Simple to make, allergy-friendly, and perfect for breakfast, snacking, or gifting!
Prep Time 10 minutesmins
Cook Time 1 hourhr10 minutesmins
Total Time 1 hourhr20 minutesmins
Servings 12servings
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Adjust the oven rack to the middle position and preheat the oven to 350º F (180º C). Grease and flour a 9×5 inch loaf pan. You can also line the pan with parchment paper, then grease the parchment paper with cooking spray.
In a large bowl, sift flour, baking powder, and salt. Set aside.
In a measuring cup or bowl, mix together milk, orange juice, vanilla extract, oil, sugar, and orange zest.
Add the wet ingredients to the dry ingredients and mix until well incorporated and smooth. Be careful not to overmix. Foil in the cranberries, pistachios, and figs. Pour the batter into the prepared pan.Note: The batter will be thick, so use a spatula to spread it into the pan, if necessary.
Bake for 60 – 70 minutes or until a toothpick comes out clean when poked in the center. Cover loosely with foil about halfway through to ensure even browning. Oven times will vary between ovens. My bread usually takes 1 hour. Allow the cake to cool for 10 minutes in the pan. Then, remove the cake from the pan and let it cool completely on a wire rack. The cake must be completely cool before adding the sugar glaze.Note: Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Make the glaze (optional): In a small bowl, whisk the 1 cup (120 g) confectioners’ sugar and 1 -2 tablespoons of orange juice together. Add more orange juice if you want the glaze to be thicker. Drizzle over cooled bread.
Store: Keep the loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving. Food Allergy Swaps: This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: You can use your favorite non-dairy milk, like soy or oat milk.
Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nuts: Omit the pistachios or replace them with pumpkin seeds for a nut-free version.
Recipe Tips For Success: ➤ Potential Recipe Challenges & Pro Tips:
Overmixing the batter: This can make the loaf dense instead of tender. Pro Tip: Mix just until the ingredients are combined—small lumps are okay!
Uneven baking: Sometimes the top browns before the center is done. Pro Tip: Check for doneness with a toothpick. If the top browns too quickly, loosely cover the loaf with foil halfway through baking.
Fruit sinking to the bottom: Heavier fruits and nuts can settle during baking. Pro Tip: Toss cranberries, figs, and pistachios in a bit of flour before adding them to the batter.
Dry loaf: Overbaking or using too little liquid can lead to dryness. Pro Tip: Keep an eye on your baking time—remove the loaf as soon as a toothpick comes out mostly clean with a few moist crumbs.
➤ Extra Tips:
Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Chop the dried figs into small pieces so they distribute evenly throughout the batter.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the loaf tender.
Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Cool Completely Before Slicing and/or Icing: This prevents the icing from melting and sliding off the cake.
➤ Variations & Additions:
Add white chocolate chips for a touch of sweetness.
Stir in a pinch of cinnamon or cardamom for a warm, spiced flavor.
Drizzle the cooled loaf with a simple orange glaze for an extra-special finish.
Try swapping cranberries with chopped dried apricots or cherries for a fun twist.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This Easy Eggless Pistachio Cake is moist, fluffy, and full of pistachios’ rich, nutty flavor! It’s easy to make with simple ingredients you probably already have in your kitchen. It’s an eggless recipe, perfect for anyone with egg allergy, dietary restrictions, or those who ran out of eggs. Whether you’re celebrating a special occasion or want to treat yourself, this cake will surely bring a smile and warmth to your heart.
Oriana’s Thoughts On The Recipe
There’s something magical about the flavor of pistachios that I can’t get enough of, which is why this Eggless Pistachio Cake has become one of my absolute favorites. It’s a recipe that I turn to time and time again, whether I’m celebrating a special occasion. The best part? It’s incredibly easy to make, and it never fails to impress.
Although my daughter is allergic to nuts, we’ve seen progress over the past few years. Her sensitivity to certain nuts has decreased, and she has successfully passed food challenges with pecans, cashews, and pistachios. Based on her progress, our allergists have recommended regular ingestion of these nuts to help her body maintain and potentially increase its tolerance over time. So. I am very happy to keep this super delicious pistachio cake in our regular dessert rotation.
What I adore about this cake is how soft and light it turns out every single time. The texture is so delicate that it practically melts in your mouth, and the nutty pistachio flavor really shines through. Plus, this recipe is egg-free, which makes it perfect for those who have egg allergies, dietary restrictions, or ran out of eggs. It can easily be made dairy-free, too.
I also love that this cake doesn’t require any fancy ingredients or complicated steps. With just a few basic pantry staples and a bit of time, you can whip up a dessert that looks and tastes like it came straight from a bakery. It’s one of those foolproof recipes that you’ll want to keep in your repertoire for years to come.
What I Love About This Recipe
Egg-Free & Easy: This recipe is a blessing for those who are looking for an eggless dessert that doesn’t compromise on flavor or texture. It’s simple, straightforward, and comes together beautifully without the need for eggs.
Made with Everyday Ingredients: There’s nothing too fancy or hard-to-find in this recipe, which is one of the reasons I love it so much. You probably already have most of the ingredients in your pantry, making it a convenient and accessible option.
Pistachio Perfection: As someone who adores pistachios, I believe this cake is a dream come true. The flavor is rich, nutty, and absolutely divine. It’s not just a hint of pistachio; it’s a full-on pistachio experience with every bite!
Dreamy Texture: The texture of this cake is what makes it stand out. It’s incredibly soft and light, with a delicate crumb that’s almost cloud-like. It’s the kind of cake that’s perfect for pairing with a cup of tea or coffee.
Perfect for Any Occasion: Whether it’s a birthday, anniversary, or just a regular Tuesday, this cake fits the bill. It’s elegant enough for special occasions but simple enough to make any day feel a little more special.
Potential Cons Of The Recipe
Nut Allergy Alert: Since this cake is packed with pistachios, it’s not suitable for those with nut allergies.
Requires a Food Processor: To achieve the right texture, you’ll need to grind the pistachios, which requires a food processor or high-powered blender.
Expensive Nuts: Pistachios are one of the pricier nuts, making the cake more expensive to make.
Tips To Mitigate These Cons
Nut Allergy Swap: If you or someone you’re baking for has a nut allergy, you can substitute the pistachios with pumpkin seeds to create a similar flavor profile.
No Food Processor? No Problem!: If you don’t have a food processor, a blender can work similarly to a food processor. Pulse the pistachios in short bursts to avoid over-grinding. You may need to stop and shake the blender or use a spatula to push the nuts down between pulses. For a more manual approach, a mortar and pestle can grind pistachios to a coarse or fine texture, depending on how much you grind. This method allows for precise control over the consistency.
Buy in Bulk: Purchase pistachios in bulk from wholesale or online retailers, which can be more cost-effective. You will need about 1 1/2 cups (200 g) total for the batter, frosting, and decoration on top.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Unsalted Pistachios: The star of the show, providing that unique pistachio flavor. They’re best when finely ground into a flour-like consistency.
All-Purpose Flour: Forms the base of the cake, giving it structure.
Granulated Sugar: Adds sweetness and helps to tenderize the cake.
Baking Powder & Baking Soda: These leavening agents work together to give the cake its light, airy texture. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Enhances the flavors and balances the sweetness.
Milk: Provides moisture and helps to dissolve the dry ingredients. Note: Any dairy-free milk can be substituted if needed.
Vinegar: Reacts with the baking soda to help the cake rise and stay light. Note: You can use apple cider vinegar or regular white vinegar.
Plain Yogurt or Sour Cream: Adds richness and moisture, contributing to the cake’s soft texture. Note: You can substitute it for sour cream. Use plant-based for a dairy-free version.
Neutral Oil: Keeps the cake moist without overpowering the pistachio flavor.
Vanilla: Adds a subtle sweetness and depth of flavor.
Almond Bakery Emulsion: Enhances the nutty flavor, making the pistachio taste even more pronounced. Note: Use LorAnn Almond Bakery Emulsion, which is nut-free.
For the frosting: You’ll need butter, confectioners’ sugar, milk or heavy cream, vanilla extract, almond bakery emulsion, and more grinded pistachios.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Grind The Pistachios
Pulse the pistachios in a food processor until ground up into very fine crumbs.
Step 2 – Make the Pistachio Cake Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the milk, vinegar, yogurt (or sour cream), oil, vanilla, and almond emulsion (if using); stir until combined. Then, pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the fine pistachio crumbs. Pour batter into the prepared pan.
Step 2 – Bake
Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in their pan on wire racks for 10 minutes, then remove from the pans using the parchment paper overhand. Allow the cake to cool completely, right-side up, on wire rack before frosting.
Step 3 – Prepare the Pistachio Frosting
Using an electric hand mixer or a stand mixer at medium speed, beat the butter in a large bowl until smooth and creamy, for 3 to 4 minutes. Reduce the mixer speed to low, add confectioners’ sugar, and keep mixing until incorporated. Then, add the milk, vanilla extract, almond extract, and salt. Once incorporated, beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Add the finitely crushed pistachios and beat until well incorporated, about 1 more minute.
Pro-Tip: Before using it on your cake, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.
Step 4 – Frost The Cake
Frost the cooled cake with the pistachio frosting and top with more chopped pistachios, if desired. Slice and serve.
Recipe Tips
Grind the Pistachios Well: For the best texture, grind the pistachios until they’re as fine as possible, almost like a flour.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Room Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them to combine more easily and evenly.
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Don’t Overmix: To keep the cake light and airy, mix the batter just until the ingredients are combined.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Nut-Free: Substitute pistachios with pumpkin seeds.
Dairy-Free: Use soy, oat, or another plant-based milk, and replace yogurt with a dairy-free alternative. For the frosting, use vegan butter and plant-based milk or heavy cream. Many brands are available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
Gluten-Free:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Variations & Additions
Citrus Zest: Add a tablespoon of lemon or orange zest to the batter for a bright, zesty twist.
Rosewater: A splash of rosewater can add a subtle floral note that pairs beautifully with pistachios.
Cupcakes: Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. This recipe yields about 12 cupcakes.
13×9 Cake: Double the recipe and bake in a 13×9-inch baking pan at the same temperature for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
Storing and Freezing Instructions
Unfrosted cake can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze the unfrosted cake, let the cake cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Then, decorate to your liking. Finally, bring the frosted cake to room temperature before slicing and serving.
To freeze the frosted cake, wrap it well with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to two months. You can freeze the whole cake or individual slices. Thaw: defrost at room temperature before serving.
Consider that the cakes will lose part of their fluffiness if refrigerated or frozen.
Frequently Asked Questions
Can I use salted pistachios?
It’s best to use unsalted pistachios to control the salt level in the cake.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. Store it at room temperature in an airtight container until you’re ready to frost and serve.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached. To keep it moist and tender, avoid overbaking.
Can I omit the almond extract?
Yes, you can omit the almond extract if you prefer, but it adds a lovely depth to the pistachio flavor, so I highly recommend adding it. If you are concerned about nut-allergy, I like to use LorAnn Almond Bakery Emulsion, which is nut-free.
Can I double the recipe?
Yes, double the recipe and bake in a 13×9-inch baking pan at the same temperature for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
Can I make cupcakes?
Yes, bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. This recipe yields about 12 cupcakes.
This Easy Eggless Pistachio Cake is moist, fluffy, and full of pistachios’ rich, nutty flavor! It’s easy to make with simple ingredients you probably already have in your kitchen. It’s an eggless recipe, perfect for anyone with egg allergy, dietary restrictions, or those who ran out of eggs. Whether you’re celebrating a special occasion or want to treat yourself, this cake will surely bring a smile and warmth to your heart.
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Servings 9servings
Instructions
Make the Pistachio Cake:
Preheat the oven to 350º F (180º C). Line a square 8 x 8-inch (or 9 x 9-inch) cake pan with parchment paper on all sides. Lightly grease with baking spray with flour.
Pulse the pistachios in a food processor until ground up into very fine crumbs.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the milk, vinegar, yogurt (or sour cream), oil, vanilla, and almond emulsion (or extract); stir until combined.
Pour the wet ingredients into the dry ingredients and mix until just combine. Fold in the fine pistachio crumbs.
Pour batter into the prepared pan.
Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in their pan on wire racks for 10 minutes, then remove from the pans using the parchment paper overhand. Allow the cake to cool completely, right-side up, on wire rack before frosting.
Prepare the Pistachio Frosting:
Pulse the pistachios in a food processor until ground up into very fine crumbs.
Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
Reduce the mixer speed to low, add the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla extract, almond extract, and salt. Once incorporated, beat on low speed for 1 minute, then increase the speed to medium-high and beat for 3 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
Add the finitely crushed pistachios and beat until well incorporated, about 1 more minute.
Before using it on your cake, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.
Pistachios: I recommend using raw, unsalted pistachios. You will need about 1 1/2 cups (200 g) for the batter, frosting, and decoration on top. Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.Store:Unfrosted cake can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.Freeze: To freeze the unfrosted cake, let the cake cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Then, decorate to your liking. Finally, bring the frosted cake to room temperature before slicing and serving. To freeze the frosted cake, wrap it well with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to two months. You can freeze the whole cake or individual slices. Thaw: defrost at room temperature before serving.Consider that the cakes will lose part of their fluffiness if refrigerated or frozen.Food Allergy Swaps:
Nut-Free: Substitute pistachios with pumpkin seeds.
Dairy-Free: Use soy, oat, or another plant-based milk, and replace yogurt with a dairy-free alternative. For the frosting, use vegan butter and plant-based milk or heavy cream. Many brands are available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
Gluten-Free:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips:
Grind the Pistachios Well. For the best texture, grind the pistachios until they’re as fine as possible, almost like a flour.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Room Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them to combine more easily and evenly.
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Don’t Overmix: To keep the cake light and airy, mix the batter just until the ingredients are combined.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Citrus Zest: Add a tablespoon of lemon or orange zest to the batter for a bright, zesty twist.
Rosewater: A splash of rosewater can add a subtle floral note that pairs beautifully with pistachios.
Cupcakes: Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. This recipe yields about 12 cupcakes.
13×9 Cake: Double the recipe and bake in a 13×9-inch baking pan at the same temperature for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
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Citrus – The stars of this salad are grapefruit and oranges. I use two kinds of oranges to make it pretty, but you can use any variety. Cara cara oranges (navel oranges) and Blood oranges are sold in most grocery stores.
Arugula – The peppery bite and thicker leaves work perfectly in this recipe. Replace it with massaged kale or spring mix.
Nuts – Pistachios add a salty, nutty crunch to this citrus salad recipe.
To keep the nuts crunchy and to intensify their flavor, toast them in a dry skillet, stirring frequently, just until fragrant. Cool and add chop.
Vinaigrette – Fresh is best for the lime juice, zest some of the peel for an added garnish before serving, if desired. Honey can be switched out for agave or maple syrup.
How to Make Citrus Salad
This dramatically distinct salad will be a hit all summer long!
Prepare dressing and chill.
Cut citrus fruits and sliver red onion (recipe below).
Place arugula in a bowl and arrange citrus and slivered red onion on top.
Drizzle with dressing and garnish with pistachios and mint leaves.
Keeping Citrus Salad Fresh
This citrus salad recipe is so elegant, yet so easy! Prep the fruit and vinaigrette ahead and chill until ready to assemble!
Leftover citrus salad can be kept covered in the refrigerator for up to 3 days. Add fresh arugula before serving.
Our Fave Summer Salads
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Citrus Salad
Bright and colorful citrus salad is the perfect way to enjoy all the flavors of summer!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Prevent your screen from going dark
In a small bowl, combine dressing ingredients. Whisk and set aside.
Using a sharp knife, cut the skin and white pith off of the grapefruit and oranges. Slice them into ¼-inch rounds. Remove any seeds.
Place the arugula in a salad bowl or on a platter. Arrange the citrus slices and onion on top.
Drizzle with the dressing and garnish with pistachios and mint leaves.
Store ingredients separately if planning on making ahead. Salad can be stored for up to 3 days in an airtight container in the fridge.
This Blueberry and Pistachio Spring Salad is a fun and fresh salad loaded with toppings like blueberries, candied pistachios and crumbled feta cheese drizzled with a homemade creamy pomegranate salad dressing! Yields 4 entree salads or about 6 to 8 side salads.
I first had a version of this salad over years ago when visiting our good friends, Mike and Heidi. They just welcomed a beautiful baby boy into the world and we were stopping by to see him, hold him and feel those teeny-tiny baby toes through his pj’s. While we were there we scarfed down a delicious lasagna, garlic bread and this incredible salad. It was my first time having blueberries and feta in the same salad, but I was up to trying something new.
And after the first bite I was anxious to share this flavor combo with you.
To Make This Blueberry Pistachio Spring Salad You Will Need:
salad greens – In this recipe, I combine butter lettuce and a mix of spinach and baby lettuces.
candied pistachios – Or you can just use non-candied and lightly salted.
blueberries – Adds a pop of color, juicy sweetness with a slightly floral flavor.
pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
watermelon radish – Lends a pop of color and has slightly sweet and peppery flavor.
avocado – Adds creaminess along with vitamins, minerals and omega 3 fatty acids.
thinly sliced red onion – Thinly sliced and, this part is optional, soaked in ice water to remove some of the strong bite.
feta cheese – Adds delicious salty flavor that pairs perfectly with the ingredients in this salad. If vegan, use vegan feta-style cheese.
freshly ground black pepper – This will add some subtle bite and flavor.
Make the candied pistachios:
In a medium skillet, measure and add 2 tablespoons honey and 2 tablespoons white sugar. Today I used hot honey instead of regular – so good! Using a spatula, stir these together over medium heat until the sugar has dissolved and the mixture is bubbling. Adjust the heat accordingly so it doesn’t burn. Add in 1 cup of pistachios, stir to coat the pistachios. Turn the heat up to medium-high. Stir continuously until the pistachios are completely coated and the pistachios start to toast and are fragrant. About 1 to 2 minutes. Transfer the hot and sticky pistachios to a parchment paper or a silicone baking mat to cool.
Once cool, break apart.
Make The Vinaigrette:
I posted this recipe yesterday! It was so simple all you do is throw the ingredients into a high-speed blender and blend until smooth.
Build The Salad:
On a large platter or in a large bowl, add 5 ounces spring greens with 6 ounces chopped butter lettuce. Then top that with thinly sliced radish, avocado, red onion, blueberries, pomegranate arils, candied pistachios and crumbled feta cheese.
Drizzle with the creamy pomegranate dressing!!
That’s really it! I do like to sprinkle my salad with a little more of that cracked black pepper before I start inhaling it. But that’s just me.
This blueberry and pistachio spring salad was such a surprise. I guess I expected the blueberries to be super sweet and then thinking of that mixed with the feta and pomegranate honey dressing, however it was quite the opposite.
This salad works great as a side dish, but for a more complete meal try it with sliced grilled chicken or even salmon would be amazing! You guys are going to love this salad I just know it!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Blueberry Pistachio Spring Salad
This Blueberry and Pistachio Spring Salad is a fun and fresh salad loaded with toppings like blueberries, candied pistachios and crumbled feta cheese drizzled with a homemade creamy pomegranate salad dressing! Yields 4 entree salads or about 6 to 8 side salads.
Prep Time: 20 minutesmins
Total Time: 20 minutesmins
5ouncesspring mix salad greens
6ounceschopped butter lettuce
candied pecans
1/2mediumred onion, sliced thin
1watermelon radish, thinly sliced
1 to 2smallavocados, sliced
1cupblueberries
1/3cuppomegranate arils
2ouncescrumbled feta cheese
creamy pomegranate dressing
Toss the salad greens together and arrange on a platter or divide among bowls. Top with candied pistachios, red onion, radish, avocado, blueberries, pomegranate arils and feta.
Drizzle with desired amount of pomegranate dressing right before serving. Optional: Top with freshly ground black pepper.
If you’re not interested in making your own pomegranate dressing, Simply Dressed by Marzetti makes a similar one that isn’t to bad for you either.
