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Pistachio orange cake muffin topped with glaze and chopped pistachios.
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Vegan Orange and Pistachio cakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These cute little Vegan Orange and Pistachio cakes are easy to make and full of orange and pistachio flavour.

Servings: 12 mini cakes
Ingredients
Cake
  • 1 cup (250ml) almond milk
  • 2 tablespoon ground flaxseed
  • 1 orange, zest and juice (8 tablespoon juice)
  • 1 tablespoon apple cider vinegar
  • ½ cup sugar
  • 1 ¼ cups all purpose flour
  • ½ cups pistachios, peeled and chopped
  • ⅓ cups almond flour
  • 1 teaspoon cardamon
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
Glaze
  • ⅔ cup icing sugar
  • 1-2 tablespoon orange juice
Instructions

  1. Preheat the oven to 180C (350F)

  2. Grease a muffin tray with coconut oil or line with muffin liners.

  3. In a bowl, mix the almond milk, ground flaxseed, apple cider vinegar, orange juice and zest. Mix well and let it rest for 5 minutes.

  4. In a separate bowl, mix all the dry ingredients. Add them to the wet ingredients and gently fold, do not over mix.

  5. Pour into the prepared muffin tray and bake for about 15-17 minutes until the cake feels bouncy to the touch and a stick comes out clean. Let them cool down for 10 min and then remove from the mould to a cooling rack.

  6. For the glaze, just stir the sugar and orange juice together. If its too loose, add a little more sugar, too dry a little more orange juice until you have a consistency to your liking. Top the cakes with the glace and with some chopped pistachios.

    Enjoy!