Amazing Sugar Free Pistachio Pudding Cake

Thinking about what kind of pudding cake to make for my birthday, I knew that the only condition I had was to prepare something without any sugar. As a big fan of pistachios, they were a must, and the idea was born – to create an amazingly delicious sugar free pistachio pudding cake ❤️

At first, I thought of using strawberries, but since I was treated to a raw strawberry cake for my birthday last year, I decided to use raspberries, which I also really like.

There is chocolate and vanilla because nothing can be done without it, but also because they enrich the look. And as we know, you eat with your eyes first. It is a rich cake with flavors, but one thirtieth birthday deserves it.

But not to be outdone, I am giving you a recipe for this beauty for my birthday. Although I would like to send you all a slice ❤️ Who knows, maybe one day I will open my own small caffe where you will be able to try my cakes.

Some Thoughts

Raw pudding cakes have become my great love and passion. From the very beginning, I realized that they can be played with much more freely than biscuit cakes or those that involve lighting the oven. It is crucial to know a few “tricks” and have a quality blender.

My beginnings in making raw pudding cakes were with a small Bosch chopper, but it served too. So, when there is a will, there are ways.

You often ask me which equipment I use now, and my answer is a Bosch multipractitioner that has a wider, deeper container and a higher container, the so-called blender.

I have to admit that I am quite happy with his performance, especially since I don’t really spare him. Budget is friendly and will last you a long time ❤️

My Sugar Free Pistachio Pudding Cake Recipe

I had a lot of fun preparing this pistachio pudding cake with no sugar. You only need a couple of ingredients and you will be done in no time!

Follow my recipe below to get started.

Sugar Free Pistachio Pudding Cake


  • 1/2 cup unsalted pistachios
  • 1/2 cup grated coconut
  • 6 fresh dates
  • 1 tbsp coconut oil
  • pinch of salt

Base Cream

  • 2 + 1/2 cups soaked cashews (overnight or 4 hours)
  • 250 ml coconut milk (canned)
  • 1/3 cup agave syrup
  • 1/3 cup melted coconut oil

Raspberry Cream

  • 1 cup frozen raspberries
  • 1 tbsp lemon juice

Chocolate Cream

  • 2 tbsp cocoa powder
  • 1 tbsp vegetable milk
  • several frozen raspberries (optional)

Vanilla Cream

  • vanilla extract
  1. To start preparing this sugar free pistachio pudding cake, put all the ingredients for the base into a blender/mixer and mix into a crumbly mixture that binds under pressure. Line the mold with baking paper or oil well. Transfer the substrate mixture to the mold and press evenly with a spoon or your hands. Refrigerate while preparing the creams.

  2. Put all the ingredients for the base cream in a blender and mix until you get a smooth cream without lumps. If it is too thick, add some more vegetable milk. Taste and add sweetener if needed. Separate the cream into three parts.

  3. Put 1/3 of the cream in a blender and add raspberries and juice. Mix until you get a thick cream. You can add more raspberries if it is too pale in color. Separate 1/4 cup for decorating (if you are going to decorate with cream) and pour the rest of the cream on the base in the mold, flatten and put in the fridge.

  4. Clean the blender and prepare the chocolate cream. Put another third of the cream in a blender and add all the ingredients for the chocolate part. Mix and when smooth pour a layer of raspberries. If you wish, you can press a few raspberries into the chocolate layer. Refrigerate.

  5. Clean the blender again and apply the last layer of base cream and add the vanilla. Stir briefly and pour into a mold, flatten carefully and place in the freezer.

  6. The finally step is to to put the cake must be in the freezer for at least 3 hours to squeeze. Separate from the mold after the specified time and decorate as desired.

  7. It is best to keep the cake in the freezer and take it out 40 minutes before serving, but it can also be refrigerated if you will consume it within one to a maximum of two days, after the first freezing. Voila! Your sugar free pistachio pudding cake is all ready!

* 19 cm diameter mold *

** 1 cup = 250 ml **

Decoration: raspberry cream, pistachios, grated coconut, raspberries, expanded millet, melted chocolate.

And the final result of this beautiful cake ❤️

Thank you for reading my guide on how to prepare this sugar free pistachio pudding cake! ❤️

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love to you!

– Luka