Nut-Free Pistachio Mousse Cake

Indulge in the creamy decadence of a Nut-Free Pistachio Mousse Cake, a dessert that combines light, fluffy layers with the rich flavor of pistachio—without any nuts in sight! This ingenious recipe uses nut-free pistachio flavoring to deliver the beloved pistachio taste, making it perfect for anyone with nut allergies. The tender sponge cake is paired with a luxurious pistachio-infused mousse, whipped to velvety perfection and layered for a stunning presentation. Ideal for special occasions or as a show-stopping finale to a meal, this cake is a crowd-pleaser that’s as inclusive as it is delicious. With just 45 minutes of prep time, this nut-free dessert masterpiece is surprisingly simple to assemble while offering a bakery-quality experience at home.

Nutriscore Rating: 43/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 115 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 120 milliliters Whole milk
• 2 teaspoons Nut-free pistachio flavoring
• 240 milliliters Heavy cream
• 30 grams Powdered sugar
• 1 tablespoon Gelatin powder
• 60 milliliters Cold water

Directions

Step 1

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

Step 2

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Step 4

Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.

Step 6

Stir in 1 teaspoon of nut-free pistachio flavoring into the batter.

Step 7

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

Step 8

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 9

To make the pistachio mousse, first bloom the gelatin by sprinkling it over 60ml of cold water in a small bowl. Let it sit for 5 minutes.

Step 10

In a medium saucepan, heat 120ml of the heavy cream over medium heat until it just begins to simmer. Remove from heat and whisk in the bloomed gelatin until fully dissolved.

Step 11

Stir in the remaining 1 teaspoon of nut-free pistachio flavoring into the cream mixture. Let it cool to room temperature.

Step 12

In a large mixing bowl, whip the remaining heavy cream with the powdered sugar until stiff peaks form.

Step 13

Gently fold the cooled cream mixture into the whipped cream, taking care not to deflate the mousse.

Step 14

To assemble the cake, cut the cooled cake in half horizontally to create two layers. Place the bottom layer on a serving plate and spread half of the pistachio mousse over it.

Step 15

Place the top cake layer over the mousse and spread the remaining mousse on top.

Step 16

Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the mousse to set.

Step 17

Once set, slice and serve your nut-free pistachio mousse cake as a delightful dessert!

Nutrition Facts

Serving size	1050.7 grams (1050.7g)

Amount per serving	% Daily Value*
Calories	3339

Total Fat 188.70g	242%
Saturated Fat 112.80g	564%
Polyunsaturated Fat 0.10g
Cholesterol 878mg	293%
Sodium 2162mg	94%
Total Carbohydrate 349.50g	127%
Dietary Fiber 5.40g	19%
Total Sugars 191.70g
Protein 46.20g	92%

Vitamin D 137IU	683%
Calcium 263mg	20%
Iron 11mg	62%
Potassium 572mg	12%

*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: 51.8%

Protein: 5.6%

Carbs: 42.6%