Vegan Pistachio Bundt Cake with Chocolate Glaze
Ingredients
- 1 cup rice flour
- 1 cup spelt flour
- 2/3 cup pistachios
- 1/3 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 teaspoon Himalayan salt
- 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract
- cardamom and cinnamon
- zest of 1 large lemon
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 2 tablespoons flaxseeds and 6 tablespoons water for flax eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 cup oat or almond milk
- 2 teaspoons apple cider vinegar
- 1 cup apple sauce or 1 grated apple
- 100 grams dark chocolate
- a few tablespoons plant milk for glaze
- pistachios for decoration
Preparation
Preheat the oven to 180°C/360°F.
Mix the oat or almond milk with apple cider vinegar and let it stand.
Mix the dry ingredients in a bowl with ground pistachios.
Grind the flaxseeds and mix them with 6 tablespoons of water to make flax eggs.
Mix the olive oil, maple syrup, and lemon juice.
Mix the flax egg mixture and the oil mixture into the dry ingredients with a spoon, then add the milk mixture and stir gently. Do not over mix, as it may make the cake chewy. Add the apple sauce.
The batter should be fairly thick but still pourable.
Pour the batter into a greased bundt cake tin or spring form cake tin and bake for 22-25 minutes in a bundt pan or 30-35 minutes in a regular 22-26 cm pan.
Test the cake with a toothpick; it should come out clean when done.
Prepare the glaze by melting 100 grams of dark chocolate with a few tablespoons of plant milk over steam. Pour over the cooled cake and sprinkle with chopped pistachios. Enjoy!
