Description
Delight in these Vegan Orange and Pistachio cakes that combine refreshing citrus with crunchy nuts.
Ingredients
Scale
- 1 cup Almond milk
- 1 tablespoon Ground flaxseed (acts as a natural egg substitute)
- 1 large Orange (zest and juice)
- 1 tablespoon Apple cider vinegar
- 3/4 cup Sugar (use coconut sugar for a healthier option)
- 1 1/2 cups All-purpose flour
- 3/4 cup Pistachios (consider toasting them)
- 1/2 cup Almond flour
- 1 teaspoon Cardamom (warm spice)
- 1 tablespoon Baking powder (for rising)
- 1/2 teaspoon Baking soda (works with vinegar)
- 1 pinch Salt (to enhance flavor)
- 1 cup Icing sugar (for glazing)
- 1–2 tablespoons Orange juice (to adjust consistency)
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare the muffin tray by greasing it or lining it with muffin liners.
- Mix together the almond milk, ground flaxseed, apple cider vinegar, orange juice, and zest in a bowl.
- Combine the dry ingredients in a separate bowl.
- Fold the dry ingredients gently into the wet mixture.
- Pour the batter into the prepared muffin tray and bake for about 15-17 minutes.
- Cool for 10 minutes in the tray, then transfer to a cooling rack.
- For the Glaze: Stir the icing sugar and orange juice together and drizzle over the muffins.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg