Gluten Free Pistachio and Lemon Layer Cake - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-pistachio-and-lemon-layer-cake

Posted On: 2nd February 2026

If you’re looking for a gluten free cake that feels a little bit special, this gluten free pistachio and lemon cake ticks all the boxes. It’s soft, moist and packed with flavour, combining the fresh zing of lemon with the rich, nutty sweetness of pistachio for a truly indulgent bake which is perfect for any Coeliacs celebration or just a special treat.

Gluten Free Pistachio and Lemon Layer Cake

Ingredients

350g gluten free self raising
200g caster sugar
100g pistachios
230g margarine
Zest and juice of 1 lemon
150g Greek Yogurt
5 eggs
150g lemon curd
225g pistachio crème (I used M&S one)

Preparation Time: 25 Mins
Cooking Time: 30 Mins

This recipe contains

Dairy, Egg, Tree Nuts

Method

1. Cream together the sugar and margarine in a large mixing bowl until you have a smooth cream.

2. Sift in the gluten free self-raising flour in batches (I usually do thirds), adding an egg or two between each addition. Beat well after each addition until all the flour and eggs are fully incorporated.

3. Beat in the Greek yogurt and lemon juice and half of the zest then stir through the pistachios, if you don't want to leave them whole, feel free to crush slightly first so not as chunky.

4. Grease and line 2x 20cm round baking tins. Split the batter evenly between the two tins and bake for 25-30 mins in an oven preheated to gas mark 5/190c until both golden brown and a skewer pressed into the middle comes out clean.

5. Once the cakes are cooked remove from the oven and allow to fully cool.

6. Once the cakes are cold spread the lemon curd over and add 100g of the pistachio crème, I used M&S brand one but other supermarkets also sell pistachio crème with no gluten in.

7. Place the second cake on top and put remaining pistachio crème on the top, sprinkle on some zest.

This recipe makes 10 slices
Nutritional info per slice