Gluten-free Chocolate Pistachio Bundt Cake, and an Apology

I owe an apology. When adapting other bloggers’ recipes into gluten-free versions, I have used their words to describe the recipe steps. I have always tried to be transparent in referring to the original recipe, tagging the authors and communicating with them. In what was my intent to give credit to them for their work, I inadvertently ended up taking credit for theirs instead. Mine was an attempt to create a supportive community where people on a gluten-free diet would feel free to successfully explore classic and interesting recipes without feeling left out. Though, in doing so I clearly hurt and upset people, and I truly apologize. For this reason, I took down all posts connected to other blogs. I won’t use recipes from bloggers as inspiration for my work any longer.

That said, please, continue to use blogs as a source of inspiration for your recipes. This is an incredibly vibrant and resourceful community, and as a member, I know that we all need your support. Blogs with recipes which use regular flour can easily be adapted to their gluten-free equivalent as my posts have shown. I know that with my flour mix, it’s usually a 1:1 substitution, and if you are baking cakes or cupcakes, remember to add one or two tablespoons of glycerin for moisture.

Now, onto my Chocolate Pistachio Bundt Cake. When I had my bakery, there was a gluten-free pound cake that was quite popular. It was an almond cherry pound cake, dense, moist, and full of flavor. I had some pistachios at home. I came to realize that, as an Italian, I am never without pistachios, hazelnuts, or almonds lying around. So, I decided to change the recipe into a Chocolate Pistachio Bundt Cake and cover it with a glaze of chocolate, vegetable oil, and pistachios, which creates a wonderful hard shell.


Gluten-free Chocolate Pistachio Bundt Cake, and a public apology

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time


Cooking time




  • 226 g 226 unsalted butter, softened – 1 cup

  • For the bundt cake
  • 226 g 226 cream cheese, softened – one 8 oz package

  • 400 g 400 granulated sugar – 2 cups

  • 5 large 5 eggs

  • 260 g 260 Simona’s Flour Mix – 1 2/3 cups

  • 80 g 80 pistachios, finely ground – 1/4 cup

  • 3/4 teaspoon 3/4 baking powder

  • 1/4 teaspoon 1/4 baking soda

  • 3/4 teaspoon 3/4 salt

  • 2 teaspoons 2 vanilla extract

  • 2 Tablespoons 2 glycerin

  • 150 g 150 chocolate chips – 1/2 cup and 2 Tablespoons

  • For the glaze
  • 200 g 200 bittersweet chocolate, chopped – 1 cup and 3 Tablespoons

  • 45 g 45 vegetable oil – 3 Tablespoons

  • 50 g 50 pistachios, coarsely chopped – 7 Tablespoons


  • Preheat the oven to 350 degrees Fahrenheit. Grease and flour a bundt pan, and set aside.
  • In the bowl of an electric mixer, using the paddle attachment, beat the butter and cream cheese at medium speed until creamy and fluffy. Gradually add the sugar and beat at medium-high speed until well blended and light. Add the eggs, few at the time, beating well after each addition and scraping down the sides of the bowl as necessary.
  • In a medium bowl combine flour, baking powder, baking soda and salt. In a small bowl mix the vanilla and glycerin.
  • Add flour mix and vanilla mix, alternatively, to the egg mixture. until well incorporated. Lastly, add the chocolate chips and mix at medium-high speed for a couple of minutes.
  • Pour into the prepared bundt pan. Bake for 50 to 65 minutes, until a toothpick inserted in the center comes out clean. Place on a cooling rack and let it cool for 10 minutes before unmolding it. If the cake breaks – it happened to me – don’t worry. Just assemble it back together, the glaze will help cover any imperfection.
  • While the cake cools, prepare the glaze. Melt the chocolate in the microwave or in a double boiler. Then add the vegetable oil and mix until smooth. Add the pistachios last.
  • Place aluminum foil under the cooling rack – to collect any dripping. Slowly pour the glaze on top of the bundt cake. Refrigerate to let the glaze harden. Serve on the same day at room temperature.

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