Pistachios and raspberries are a wonderful pairing, and this Easy Dairy-Free Pistachio Raspberry Cake brings them together in a light, scratch-made sheet cake. It features a tender pistachio crumb, a bright seedless raspberry sauce, and a dairy-free whipped topping—no pudding mixes, preservatives, or food dyes required.
If you prefer flavor over elaborate decoration (I do—my family always said my cakes tasted great even if they weren’t picture-perfect!), this recipe is perfect: simple to assemble, crowd-pleasing, and ideal for everyday or party servings.
Why You Will Love This Pistachio Raspberry Cake
- Delicious flavor pairing. Pistachios and raspberries balance each other beautifully.
- Dairy-free. The cake and topping are dairy-free without sacrificing texture or taste.
- No artificial ingredients. Made without artificial flavors or food dyes.
- Easy sheet cake. Quick to make, easy to transport, and doesn’t require advanced decorating skills.
- Light and refreshing. A moist, fluffy pistachio cake topped with a thin layer of tart-sweet raspberry sauce and a dairy-free whipped topping.
Ingredients You’ll Need for This Pistachio and Raspberry Sheet Cake
Pistachio Cake Ingredients
- Neutral oil. Avocado or canola oil works well.
- Pistachios. Shelled pistachios—roasted and salted are used here for convenience; if you use unsalted, add a pinch of salt.
- Club soda. Adds lightness to the crumb.
- Eggs. Three large eggs.
- Sugar, all-purpose flour, and baking powder.
- Almond extract. For complementary nutty aroma; substitute vanilla if necessary.
Seedless Raspberry Sauce Ingredients
- Raspberries. Fresh or thawed frozen raspberries (drain excess liquid if thawed).
- Sugar.
- Water.
- Lemon juice.
- Cornstarch (or arrowroot powder).
Whipped Topping
For convenience I often use store-bought TruWhip Vegan. Another option is to make a coconut-milk-based whipped topping at home; avoid strongly flavored coconut alternatives that might compete with the raspberry and pistachio flavors unless you prefer that taste.
Homemade whipped topping instructions are included below if you’d like to make your own.
How to Make This Easy Pistachio Sheet Cake
Make the Pistachio Cake
Step 1: Pulse the pistachios with the sugar in a food processor until finely crushed. If you don’t have a processor, place pistachios in a resealable bag and crush with a rolling pin, then mix with the sugar.
Step 2: Combine the dry ingredients in a large bowl.
Step 3: Add the wet ingredients, reserving the club soda to add last. Beat on medium for about 2 minutes with an electric mixer, or whisk vigorously by hand until smooth.
Step 4: Pour batter into a 9×13-inch pan coated with nonstick spray and bake at 325°F for 25–28 minutes (adjust for your oven; 26 minutes was ideal here). Allow to cool completely before adding the sauce.
Make the Raspberry Sauce; Then Add the Sauce and Whipped Topping
Step 1: In a medium pot combine raspberries, sugar, water, and lemon juice (reserve the cornstarch slurry). Bring to a gentle boil and mash the berries with a potato masher.
Step 2: Strain the mixture through a fine mesh sieve, pressing with the back of a spoon to remove seeds. Return the seedless puree to the pot. Whisk a cornstarch-and-water slurry into the sauce, bring to a simmer, and cook until it thickens enough to coat the back of a spoon. Adjust thickness with a little water or additional simmering as needed. Let cool.
Step 3: Spread a thin, even layer of the cooled raspberry sauce over the cooled cake.
Step 4: Top with your dairy-free whipped topping. Optionally decorate with fresh raspberries and roughly chopped pistachios.
Serving: Serve immediately, or refrigerate an hour or more for a firmer, chilled dessert. This cake is delicious cold or at room temperature.
Looking for more recipes made with pistachios?
If you enjoy pistachio desserts, try other dairy-free options or savory dishes that feature pistachios for different ways to enjoy this nut’s flavor and texture.
- Dairy-Free Pistachio Nut Muffins
- Vegan Pistachio Matcha Muffins
- One Pan Pistachio Salmon for dinner
Try these other scratch-made dairy-free cake recipes:
- Dairy-Free Lemon Cake
- Chocolate Amaretto Skillet Cake (dairy-free, egg-free)
- Dairy-Free Caramel Apple Cake
- Strawberry Lemon Poppy Seed Shortcakes
Pistachio Raspberry Sheet Cake (Dairy-Free)
Kelly Kirkendoll
Equipment
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Handheld mixer or whisk
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Large mixing bowl
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Whisk
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Pot for sauce
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Fine mesh strainer
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Stand mixer or handheld (for homemade whipped topping)
Ingredients
Dairy-Free Pistachio Cake
- 3/4 cup salted, roasted shelled pistachios (if using unsalted, add 1/2 tsp salt)
- 1 1/4 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 cup neutral oil (avocado or canola)
- 1 1/2 tsp almond extract (or vanilla)
- 3 large eggs
- 1 cup club soda
Seedless Raspberry Sauce
- 12 oz raspberries (fresh or thawed)
- 3 Tbsp granulated sugar
- 1/2 tsp fresh lemon juice
- 2 Tbsp water
- 1 Tbsp cornstarch
Dairy-Free Whipped Topping (optional homemade)
- 3/4 cup cold canned coconut milk (solid part only)
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Make and Bake the Cake
- Preheat oven to 325°F. Prepare a 9×13-inch pan with nonstick spray.
- Pulse pistachios with 1 1/4 cups sugar until finely ground. Combine with the dry ingredients in a large bowl.
- Whisk together the oil, almond extract, and eggs. Add to the dry mix, then stir in club soda last and mix until smooth.
- Pour batter into the prepared pan and bake 25–28 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
Make the Raspberry Sauce
- Combine raspberries, sugar, lemon juice, and water in a saucepan. Bring to a boil while mashing the berries, then reduce heat to a simmer.
- Strain the mixture through a fine mesh sieve to remove seeds, returning the puree to the pan.
- Whisk in a cornstarch-water slurry and simmer until the sauce thickens to coat the back of a spoon. Cool before spreading on the cake.
Finish the Cake
- Spread the cooled raspberry sauce in a thin, even layer over the cooled cake.
- Top with dairy-free whipped topping.
- Optional: garnish with fresh raspberries and chopped pistachios.
- Chill at least an hour for best flavor, or serve at room temperature.
Homemade Whipped Topping (optional)
- Chill bowl and beaters. Scoop the solid part of cold canned coconut milk into the chilled bowl (about 3/4 cup).
- Add powdered sugar and vanilla, then beat on high until light and fluffy. Use immediately or refrigerate until ready to top the cake.