Whisk in the dry ingredient mixture until moist. Whisk in the oil, vanilla, and almond extract, until smooth. (I used my Cuisinarthandheld immersion blender fitted with its whisk attachment.)
Egg-Free:
Replace each egg yolk with 1 tablespoon refined coconut oil or hydrogenated palm oil, and each egg white with 2 tablespoons liquid from a can of cannellini beans.
Skip the Making Two Chocolate Ganache Recipes:
You can frost all three layers with buttercream and then top with either green tea or dark chocolate ganache.
https://glutenfreerecipebox.com/gluten-free-pistachio-cake/