Description
Vegan Orange and Pistachio Cakes for Zesty Blissful Mornings
Ingredients
Scale
- 1 cup Almond milk
- 1 tablespoon Ground flaxseed
- 1 medium Orange
- 1 tablespoon Apple cider vinegar
- 3/4 cup Sugar
- 1 1/2 cups All-purpose flour
- 1/2 cup Pistachios
- 1/2 cup Almond flour
- 1 teaspoon Cardamom
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1 pinch Salt
- 1 cup Icing sugar
- 2 tablespoons Orange juice
Instructions
- Preheat your oven to 180°C (350°F) for even baking.
- Grease a muffin tray or line it with muffin liners.
- Mix together the almond milk, ground flaxseed, apple cider vinegar, orange juice, and zest. Let it rest for 5 minutes.
- Combine dry ingredients in a separate bowl, then fold them into the wet mixture gently.
- Pour batter into the tray, filling each cavity two-thirds full. Bake for 15-17 minutes or until a toothpick comes out clean.
- Cool the muffins for about 10 minutes in the tray before transferring to a cooling rack.
- For the glaze: Stir icing sugar and orange juice until smooth. Adjust consistency as needed.
- Top cooled muffins with the glaze and sprinkle with chopped pistachios.
Notes
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Vegan Orange Pistachio Cakes