These cute little Vegan Orange and Pistachio Cakes are not only adorable but also packed with flavor, making them a real treat. Easy to make, these cakes combine the zest and juice of oranges with loads of pistachios for a moist, flavorful dessert. They’re topped with a zesty icing, adding an extra layer of sweetness and tang. The recipe is straightforward, utilizing ingredients like almond milk, flaxseed meal for vegan “eggs,” organic cane sugar, and a mix of all-purpose and almond flours. The addition of cardamom adds a subtle, aromatic flavor that pairs wonderfully with the citrus and nutty notes. Whether you’re a vegan or just looking to try something new, these individual cakes are sure to impress with their sweet and zesty orange flavor and rich pistachio texture.
Ingredients:
1 cup (250ml) almond milk
2 tablespoons 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 cardamom
1 ½ teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
Glaze:
⅔ cup icing sugar
1-2 tablespoon orange juice
Directions:
Preheat the oven to 350°F (180°C). Grease a muffin tray with coconut oil or line with muffin liners.
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.
In a separate bowl, mix all the dry ingredients. Add them to the wet ingredients and gently fold, do not overmix.
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 mold to a cooling rack.
For the glaze, just stir the sugar and orange juice together. If it’s 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 glaze and with some chopped pistachios. Enjoy!
Prep Time: 20 minutes | Cooking Time: 17 minutes | Total Time: 37 minutes
Kcal: 180 kcal per cake | Servings: 12 cakes