Decadent and deeply rich, this Luxury Dubai Chocolate Pistachio Cake brings together indulgent dark chocolate, aromatic cardamom, and the earthy crunch of roasted pistachios in a truly elegant dessert. I love how this cake manages to feel both luxurious and wholesome—gluten-free, naturally sweetened, and topped with a glossy, dairy-free ganache that makes every slice feel like a celebration. Whether I’m serving it for a special occasion or just treating myself, this cake always turns heads.
Why You’ll Love This Recipe
I enjoy this cake not only for its bold, exotic flavors but also for how simple it is to put together. The almond flour gives it a soft, tender crumb while keeping it grain-free, and the maple syrup adds the perfect amount of natural sweetness. The cardamom adds a warm, floral note that’s both subtle and memorable. I also love that the ganache is made with coconut milk, giving it a luscious, creamy finish without any dairy. It’s a cake that feels fancy enough for guests but easy enough to make anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil, melted
2/3 cup maple syrup
2 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened almond milk
1/2 cup chopped pistachios (plus extra for topping)
For the Ganache:
1/2 cup canned coconut milk
1/2 cup dark chocolate chips
1 tablespoon maple syrup
Pinch of salt
Directions
I start by preheating my oven to 350°F (175°C). Then I grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, I whisk together the almond flour, cocoa powder, cardamom, baking soda, and salt.
In another bowl, I combine the melted coconut oil, maple syrup, eggs, vanilla, and almond milk. I whisk it all until smooth.
I pour the wet ingredients into the dry and stir until everything is fully incorporated. Then I fold in the chopped pistachios.
I transfer the batter to the prepared pan, smoothing out the top.
The cake bakes for 25–28 minutes, or until a toothpick inserted into the center comes out mostly clean. I let it cool completely before adding the ganache.
To make the ganache, I warm the coconut milk in a small saucepan over low heat until just simmering. I remove it from the heat, stir in the chocolate chips, maple syrup, and a pinch of salt, and let it sit for 1 minute. Then I whisk it until smooth.
Once the cake is cool, I pour the ganache on top and spread it evenly.
I finish by sprinkling extra chopped pistachios on top and chilling the cake for 15 minutes before slicing.
Servings and timing
This cake serves 8 generous slices.
Prep Time: 15 minutes
Cooking Time: 28 minutes
Total Time: 43 minutes
Calories per serving: 290 kcal
Variations
I sometimes swap the pistachios for toasted hazelnuts or almonds for a different nutty profile.
For a more intense chocolate flavor, I add a few dark chocolate chunks into the batter.
If I want to make it completely vegan, I use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) as a substitute.
When I want a citrusy twist, I add a teaspoon of orange zest to the batter—it pairs beautifully with the cardamom and chocolate.
Storage/Reheating
I store the cake in an airtight container in the refrigerator for up to 5 days. The ganache firms up nicely, and I find the flavors deepen over time.
To serve, I like letting the cake sit at room temperature for about 10–15 minutes for a softer texture. I don’t recommend microwaving it, as it can affect the ganache texture. This cake also freezes well—I wrap slices individually and thaw overnight in the fridge when I’m ready to enjoy.
Related Recipes:
FAQs
What makes this cake gluten-free?
I use almond flour instead of regular wheat flour, which makes the cake naturally gluten-free and also gives it a soft, moist crumb.
Can I use a different sweetener instead of maple syrup?
Yes, I’ve tried honey or agave syrup in a pinch. Just keep in mind it may slightly change the flavor profile.
Is this cake suitable for dairy-free diets?
Absolutely. Both the cake and ganache use plant-based ingredients like coconut oil, almond milk, and coconut milk, making it fully dairy-free.
Can I make this cake ahead of time?
Definitely. I often make it the day before serving—it holds up beautifully overnight and the ganache sets nicely in the fridge.
What type of chocolate chips should I use for the ganache?
I go for dark chocolate chips with at least 70% cocoa for a rich, not-too-sweet ganache. Semi-sweet works too, if I want something a bit milder.
Conclusion
This Luxury Dubai Chocolate Pistachio Cake blends indulgence with elegance in every bite. With its rich chocolate base, floral cardamom notes, and crunchy pistachio topping, it’s one of those desserts I turn to when I want something truly special. Whether I’m making it for a festive occasion or just satisfying a chocolate craving, it never fails to impress.
📖 Recipe:
Print
Luxury Dubai Chocolate Pistachio Cake
- Total Time: 43 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Decadent and rich, this Dubai-inspired chocolate pistachio cake combines dark chocolate, cardamom, and roasted pistachios for a luxurious, gluten-free, and dairy-free dessert topped with a glossy ganache.
Ingredients
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil, melted
2/3 cup maple syrup
2 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened almond milk
1/2 cup chopped pistachios (plus extra for topping)
1/2 cup canned coconut milk
1/2 cup dark chocolate chips
1 tablespoon maple syrup
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, cardamom, baking soda, and salt.
- In another bowl, mix melted coconut oil, maple syrup, eggs, vanilla extract, and almond milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the chopped pistachios.
- Transfer the batter to the prepared cake pan and smooth the top.
- Bake for 25–28 minutes or until a toothpick inserted in the center comes out mostly clean. Let the cake cool completely.
- To make the ganache, heat the coconut milk in a small saucepan over low heat until just simmering. Remove from heat, add chocolate chips, maple syrup, and a pinch of salt. Let sit for 1 minute, then whisk until smooth.
- Pour the ganache over the cooled cake and spread evenly.
- Top with extra chopped pistachios and chill for 15 minutes before slicing.
Notes
Swap pistachios with toasted hazelnuts or almonds for variety.
Add dark chocolate chunks into the batter for extra richness.
Use flax eggs to make it completely vegan (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
Orange zest adds a fresh, citrusy twist that pairs well with cardamom.
Store in the fridge for up to 5 days or freeze individual slices for longer storage.
Let the cake sit at room temperature for 10–15 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 17g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
