No-Bake Chocolate Pistachio Cake with Vegan Options Recipe
A decadent no-bake chocolate pistachio cake that’s both gluten-free and vegan-friendly. Featuring a crunchy almond and pistachio crust, a creamy pistachio ganache layer, and a rich vegan chocolate ganache topping, this tart-style cake is perfect for special occasions or an indulgent treat. Easy to make with simple ingredients and no oven required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Gluten Free
Ingredients
Crust Ingredients
- 1 cup almond flour (120 g)
- 1 cup pistachios, finely ground (120 g)
- 4 tablespoons cacao powder (60 g)
- Pinch of salt
- 3 tablespoons maple syrup
Pistachio Ganache Layer
- 1 cup pistachio spread (or store-bought vegan pistachio butter or pistachio pudding)
Vegan Chocolate Ganache
- 1 1/4 cups coconut milk, full-fat and chilled if possible (300 ml)
- 10 oz dark chocolate (285 g)
- A pinch of sea salt
Garnish
- 1/4 cup chopped pistachios (30 g)
Instructions
- Prepare the crust: Line the base of a cake or tart pan with a removable bottom using parchment paper. In a large bowl, combine almond flour, finely ground pistachios, cacao powder, maple syrup, and a pinch of salt. Mix thoroughly until a soft dough forms. Press the dough evenly into the bottom of the prepared pan using a measuring cup to flatten it smoothly.
- Add pistachio ganache layer: Spread the pistachio cream or spread evenly over the crust layer. Once assembled, transfer the tart to the refrigerator and chill for at least 2 hours to set the pistachio layer.
- Make the vegan chocolate ganache: Without shaking, open the chilled coconut milk and scoop out the thick creamy part into a microwave-safe container. Add enough coconut water to the cream to make a total of 1 1/4 cups (300 ml). Microwave this mixture in 30-second intervals until it is hot and simmering, approximately 1 1/2 minutes total.
- Combine chocolate and coconut milk: Place the chopped dark chocolate in a heatproof bowl. Pour the hot coconut milk over the chocolate and let it sit undisturbed for 5 minutes to allow the chocolate to melt fully.
- Whisk ganache: Gently whisk the ganache starting from the center, moving in small circular motions outward, until the mixture is fully combined, glossy, and smooth. Be careful not to whisk too vigorously to maintain an evenly tempered ganache.
- Assemble the cake: Pour the chocolate ganache over the pistachio layer in the tart crust. Smooth the top and sprinkle with chopped pistachios evenly. Return the tart to the refrigerator and chill completely for at least 4 hours before serving to ensure the ganache is set.
Notes
- This cake is gluten-free and offers a vegan option by using plant-based ingredients.
- Ensure the coconut milk is full-fat and chilled for best ganache texture.
- Use good quality dark chocolate for a rich flavor.
- The cake requires several hours of chilling for proper layering and setting.
- The crust can be pressed into a tart pan with a removable bottom to make removal easier.