Easy Dairy-Free Pistachio Raspberry Sheet Cake: Naturally Delicious & Vibrant Dessert
The delightful combination of pistachios and raspberries creates a flavor pairing that truly sings, and this Easy Dairy-Free Pistachio Raspberry Sheet Cake is a perfect testament to that harmony. Imagine a cake that’s deliciously light and moist, crowned with a vibrant, fresh raspberry sauce and a dollop of creamy whipped topping. It’s a truly refreshing, homemade sheet cake, crafted from scratch without the need for pudding mixes, artificial preservatives, or synthetic food dyes.
If you’re anything like me – someone who prioritizes incredible taste over elaborate, time-consuming decorations (my kids fondly remember my cakes for their amazing flavor, even if their appearance was “rustic,” as they put it!) – then this simple yet elegant recipe is destined to become a firm favorite in your baking repertoire.
Why This Dairy-Free Pistachio Raspberry Cake is a Must-Try
This isn’t just another cake recipe; it’s a celebration of natural flavors and ease of preparation. Here’s why this pistachio raspberry sheet cake will quickly become a cherished dessert:
- An Irresistible Flavor Combination: The pairing of sweet, tart raspberries with the subtly earthy, nutty notes of pistachios is a match made in culinary heaven. It’s a sophisticated yet approachable flavor profile that appeals to everyone. The natural sweetness and tang of the berries beautifully balance the rich, unique taste of the pistachios, creating a truly memorable dessert experience.
- Completely Dairy-Free: The entire recipe is thoughtfully designed to be dairy-free, ensuring that those with dietary restrictions or preferences can enjoy a truly decadent dessert without compromise. You won’t miss the dairy, as the cake remains incredibly moist and flavorful, and the whipped topping provides all the creaminess you desire.
- Pure, Natural Ingredients: Say goodbye to artificial flavors, colors, and preservatives. This recipe relies on the natural beauty and taste of its core ingredients. The gentle green hue comes from real pistachios, and the vibrant red from fresh raspberries – no food dyes needed here! This commitment to natural ingredients results in a healthier and more authentic flavor.
- Effortless Sheet Cake Elegance: This is the ultimate “no-fuss, high-impact” dessert. As a sheet cake, it’s incredibly easy to prepare, transport, and serve, making it perfect for potlucks, parties, or family gatherings. While I adore beautifully decorated layer cakes (like my dairy-free lemon cake), sometimes you just need a delicious cake that doesn’t demand hours of intricate decorating. This sheet cake proves that simple presentation can still be stunning, especially with the gorgeous colors of raspberry and pistachio.
- Unforgettably Delicious Texture: Prepare for a sensory delight! This cake boasts a light, fluffy, and perfectly moist pistachio crumb that practically melts in your mouth. This luscious base is then topped with a thin, yet intensely flavorful layer of sweet and tart raspberry sauce. Finishing it off is a generous spread of creamy, dairy-free whipped topping, adding an ethereal lightness to every bite.
Key Ingredients for Your Homemade Pistachio and Raspberry Sheet Cake
Crafting this incredible dairy-free dessert requires a selection of fresh, simple ingredients. Each component plays a vital role in achieving the perfect flavor and texture:
Essential Pistachio Cake Ingredients
- Neutral Oil: A neutral-flavored oil, such as avocado oil (my preferred choice for its healthy fats and mild taste) or canola oil, is crucial for achieving a moist and tender cake without imparting any strong flavors of its own. It’s also what makes this cake dairy-free!
- Pistachios: The star of our cake! This recipe specifically calls for shelled pistachios. Roasted and salted pistachios, which are readily available in most grocery stores, deliver a wonderfully deep, nutty flavor. If you opt for unsalted pistachios (raw or roasted), remember to add about ½ teaspoon of salt to the cake batter to balance the flavors. Crushing them finely is key for even distribution and flavor.
- Club Soda: Don’t underestimate this secret ingredient! Club soda acts as a fantastic leavening agent, contributing to the cake’s incredibly light, airy, and fluffy texture. It reacts with the baking powder to create delicate bubbles, ensuring a tender crumb.
- Large Eggs: Eggs provide structure, moisture, and help bind the cake ingredients together, creating a rich and stable batter.
- Granulated Sugar & All-Purpose Flour: These foundational baking ingredients provide the sweetness and structure needed for a perfect cake. Always measure your flour correctly (spoon and level) to avoid a dense cake.
- Baking Powder: Our primary leavening agent, working in conjunction with the club soda to give the cake its lift and tender crumb. Ensure it’s fresh for best results.
- Almond Extract: This extract is a flavor enhancer that beautifully complements the natural taste of pistachios, deepening their nutty profile without overpowering them. If you need a nut-free alternative or don’t have almond extract, vanilla extract can be a suitable substitute, though it will alter the flavor slightly.
For the Smooth Seedless Raspberry Sauce
- Raspberries: You can use either fresh or frozen raspberries for this sauce. If using frozen, be sure to thaw them completely and drain any excess liquid before cooking to prevent a watery sauce. Raspberries bring that essential sweet and tart burst of flavor.
- Granulated Sugar: Balances the tartness of the raspberries, ensuring the sauce is deliciously sweet without being cloying. Adjust to your personal preference.
- Water: Helps create the initial liquid base for the sauce and aids in dissolving the sugar and cornstarch.
- Lemon Juice: A splash of fresh lemon juice brightens the overall flavor of the raspberries, enhancing their natural tartness and preventing the sauce from tasting flat. Bottled lemon juice works fine if fresh is unavailable.
- Cornstarch (or Arrowroot Powder): This acts as a thickening agent, giving the raspberry sauce a lovely, jam-like consistency that spreads beautifully over the cake. For a grain-free option, arrowroot powder can be used as a direct substitute.
Choosing Your Dairy-Free Whipped Topping
For convenience and to keep this recipe truly “easy,” I often opt for a high-quality store-bought dairy-free whipped topping. My go-to is TruWhip Vegan, as it has a neutral flavor that allows the pistachio and raspberry notes to truly shine. I’ve found that some coconut-based whipped toppings, like So Delicious CocoWhip, can have a strong coconut flavor that initially competes with the other elements of the cake. However, an interesting observation is that the coconut taste tends to mellow and dissipate after the cake has been assembled and chilled in the refrigerator for a day or so, allowing all the flavors to meld beautifully.
Of course, if you prefer a completely homemade touch or wish to control the ingredients precisely, making your own dairy-free whipped topping is absolutely an option! (A recipe for a simple coconut whipped cream is included in the recipe card below.)
Step-by-Step Guide: How to Make This Easy Pistachio Sheet Cake
Creating this delicious dairy-free pistachio raspberry cake is straightforward. Just follow these simple steps:
Preparing and Baking the Pistachio Cake
STEP 1: Prepare Your Pistachios and Sugar. In a food processor, combine the shelled pistachios and granulated sugar. Pulse until the pistachios are finely crushed but not turned into a paste. This ensures their flavor is well distributed and adds a lovely texture. If you don’t have a food processor, you can place the pistachios in a sturdy plastic bag and crush them with a rolling pin or meat mallet, then mix them with the sugar in a bowl.
STEP 2: Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour and baking powder until thoroughly combined. This helps distribute the leavening agents evenly throughout the cake, ensuring a consistent rise.
STEP 3: Incorporate Wet Ingredients. Add the neutral oil, almond extract, and eggs to the bowl with the dry ingredients. Mix with an electric hand mixer on medium speed until just combined. Finally, slowly pour in the club soda. Continue to blend on medium speed for about 2 minutes, or if mixing by hand, whisk vigorously for 2 minutes. The batter should be smooth and well aerated. Avoid overmixing, as this can lead to a tough cake.
STEP 4: Bake the Cake. Pour the prepared cake batter evenly into a 9×13 inch cake pan that has been generously coated with nonstick baking spray. Place the pan in a preheated oven at 325 degrees F (160 degrees C). Bake for 25-28 minutes. Every oven is slightly different, so start checking for doneness around 25 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the cake to cool completely in the pan on a wire rack before proceeding to the next steps.
Crafting the Raspberry Sauce & Assembling Your Cake
STEP 1: Start the Raspberry Sauce. In a medium-sized pot on the stove, combine the raspberries (fresh or thawed and drained frozen), granulated sugar, water, and lemon juice. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, reduce the heat to a simmer.
STEP 2: Strain and Thicken the Sauce. To achieve a smooth, seedless sauce, place a fine-mesh strainer over a bowl. Carefully pour about half of the simmering raspberry mixture into the strainer. Use the back of a large spoon to press the raspberries through the mesh, leaving the seeds behind. Repeat with the remaining sauce. Return the strained, seedless raspberry purée to the pot. In a small separate bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a smooth “slurry.” Add this slurry to the raspberry purée in the pot. Bring the mixture back to a boil over medium heat, whisking constantly. Reduce to a simmer and continue whisking until the sauce thickens enough to coat the back of a spoon. If it’s too thin, increase the heat slightly and whisk until more liquid evaporates. If it becomes too thick, add a tiny bit more water. Remove from heat and let it cool completely; it will thicken further as it cools.
STEP 3: Layer the Raspberry Sauce. Once both the cake and the raspberry sauce are completely cooled, evenly spread a thin layer of the homemade raspberry jam sauce over the entire surface of the cake. This layer, though thin, will deliver a powerful burst of sweet and tart flavor.
STEP 4: Add the Whipped Topping. Gently spread your chosen dairy-free whipped topping over the raspberry sauce layer. Aim for an even, cloud-like distribution that covers the entire cake.
FINAL STEP: Decorate and Chill. For an extra touch of visual appeal and flavor, you can decorate the top of the cake with fresh whole raspberries and/or a sprinkle of roughly chopped pistachios. The cake can be served immediately, but for the absolute best flavor and texture, I highly recommend chilling it in the refrigerator for at least an hour (or even overnight) before serving. This allows the flavors to fully meld and the cake to firm up slightly. This cake is truly delicious served cold (my personal favorite) or at a cool room temperature.
Explore More Delicious Pistachio Recipes
If you love the unique nutty flavor of pistachios, you’ll be delighted to discover other ways to incorporate them into your dairy-free cooking. Here are a few more pistachio-infused recipes you might enjoy:
- Dairy-Free Pistachio Nut Muffins: Perfect for breakfast or a snack.
- Vegan (no eggs, no dairy) Pistachio Matcha Muffins: A unique and flavorful twist.
- For dinner – One Pan Pistachio Salmon: A savory option proving pistachios aren’t just for dessert.
Indulge in Other Homemade Dairy-Free Cake Creations
If you enjoy baking from scratch and appreciate wholesome, dairy-free desserts, be sure to check out these other fantastic cake recipes from my kitchen:
- Dairy-Free Lemon Cake: Bright, zesty, and incredibly refreshing.
- Chocolate Amaretto Skillet Cake (dairy-free, egg-free): A rich and indulgent treat perfect for sharing.
- Dairy-Free Caramel Apple Cake: A comforting autumn classic.
- Strawberry Lemon Poppy Seed Shortcakes: Light, fruity, and perfect for spring and summer.
Pistachio Raspberry Sheet Cake (Dairy-Free)
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 handheld mixer
- 1 Large Mixing Bowl
- 1 Whisk
- 1 pot (for making the raspberry sauce)
- 1 mesh strainer (for straining the sauce to remove the seeds)
- 1 stand mixer (or handheld) (if making your own whipped topping)
- 1 9×13 inch cake pan
Ingredients
Dairy-Free Pistachio Cake
- 3/4 cup salted, roasted shelled pistachios (if you use unsalted instead, add 1/2 tsp salt to recipe)
- 1 1/4 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 cup neutral oil (such as avocado oil or canola oil)
- 1 1/2 tsp almond extract (if nut-free or don’t have almond extract, you can sub with vanilla extract)
- 3 large eggs
- 1 cup club soda
Seedless Raspberry Sauce
- 12 oz raspberries (fresh or frozen, thawed and drained)
- 3 Tbsp granulated sugar
- 1/2 tsp fresh lemon juice (you can use bottled juice if you don’t have a fresh lemon)
- 2 Tbsp water
- 1 Tbsp cornstarch
Dairy-Free Whipped Topping (if you want to make your own rather than use store bought)
- 3/4 cup cold, refrigerated canned coconut milk (the solid part only – typically, you can get enough from 1 can; sometimes it takes 2)
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Make and Bake the Cake
- Preheat your oven to 325 degrees F (160 degrees C). Lightly coat a 9×13 inch baking pan with nonstick baking spray.
- In a food processor, combine the shelled pistachios and granulated sugar. Pulse until the pistachios are finely crushed (not a paste). If you don’t have a food processor, crush pistachios in a plastic bag then mix with sugar in a bowl.
- In a large mixing bowl, combine the all-purpose flour and baking powder. Whisk them together to ensure they are well combined.
- Add the neutral oil, almond extract, and eggs to the dry ingredients. Mix with an electric mixer on medium speed until just combined. Gradually pour in the club soda and continue to blend with the electric mixer on medium for 2 minutes (or whisk well by hand for 2 minutes) until the batter is smooth.
- Pour the cake batter into your prepared 9×13 inch cake pan. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before attempting to add the sauce or topping.
Make the Raspberry Sauce
- In a medium-sized pot, combine the raspberries (fresh or thawed and drained), granulated sugar, fresh lemon juice, and 2 tablespoons of water. Bring the mixture to a gentle boil over medium heat, stirring and lightly mashing the raspberries.
- Place a fine-mesh strainer over a bowl. Pour about half of the raspberry mixture into the strainer and use the back of a spoon to press the pulp through, leaving the seeds behind. Repeat with the remaining mixture. Discard the seeds.
- Return the strained, seedless raspberry purée to the pot. In a small separate bowl, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a smooth slurry. Add the slurry to the pot.
- Bring the sauce back to a boil over medium heat, whisking constantly, until it thickens enough to coat the back of a spoon. If it’s too thick, add a bit more water; if too thin, continue whisking on medium-high heat until it reduces and thickens. Remove from heat and let cool completely.
Finish and Serve the Cake
- Once both the cake and raspberry sauce are completely cooled, spread an even, thin layer of the raspberry sauce over the cooled cake.
- Next, add a generous layer of your chosen dairy-free whipped topping over the raspberry sauce.
- (Optional) Decorate the top with fresh raspberries and/or roughly chopped pistachios for an enhanced visual and textural appeal.
- For optimal flavor and texture, refrigerate the cake for at least an hour before serving. This cake is delicious served cold or at room temperature.
Homemade Dairy-Free Whipped Topping (Optional)
- For best results, place your mixing bowl and whisk attachments in the refrigerator or freezer for at least 15-20 minutes to ensure they are very cold. This helps the coconut milk whip up effectively.
- Carefully open your chilled can of full-fat coconut milk (which should have been refrigerated overnight). Scoop out the thick, solid cream from the top, trying to avoid any liquid at the bottom. You will need at least 3/4 cup of the solid part. If one can doesn’t yield enough, you may need to open a second chilled can.
- Place the solid coconut cream, powdered sugar, and vanilla extract into your cold mixing bowl. Beat on high speed with an electric mixer until light, fluffy, and well whipped, similar to traditional whipped cream.
- Use this homemade whipped topping immediately to top your cooled cake. Any leftover topping can be stored in an airtight container in the refrigerator for a few days.