Gluten Free Pistachio Bundt Cake
Inspired by Spring and all its beauty, this Gluten Free Pistachio Bundt Cake is doing all the right things from the matcha glaze drizzled on top to the moistness of the gluten-free cake. This bundt cake recipe takes pistachios and showcases them beautifully.
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Servings: 8
Equipment
- bundt pan, oven, stand or electric mixer
Ingredients
Dry Ingredients
- 1⅓ cup gluten-free flour blend
- ¾ cup almond flour
- ½ cup pistachio flour
- ⅓ cup tapioca flour
- 1 tsp matcha powder
- 2½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ginger
- ½ tsp xanthan gum
- ½ tsp fine sea salt
Wet Ingredients
- 2 eggs room temperature
- 2 ripe bananas mashed
- 1 cup Greek yogurt room temperature
- ¼ cup maple syrup room temperature
- ½ cup olive oil hemp oil
- 2 tbsp lime or lemon juice
- 1 tbsp pure vanilla
Healthy Frosting Ingredients
- ½ cup cream cheese softened
- ½ tsp matcha
- ¼ cup thick Greek yogurt room temperature
- ¼ cup organic maple syrup room temperature
- pinch of salt
Icing Sugar Glaze Ingredients
- 1½ cups powdered sugar
- ½ cup cream cheese softened
- ½ tsp matcha
- 2-3 tbsp milk or cream
- pinch of salt
Optional Garnish Ingredients
- 2 tbsp pistachios chopped
- 1-2 tbsp edible rose petals
Instructions
- Preheat oven to 350d. Generously grease bundt pan.
- In a medium sized bowl whisk dry ingredients together.
- In the bowl of a stand mixer beat together mashed bananas and eggs.
- Add maple syrup, olive oil vanilla, yogurt and lime juice. Mix together until homogenous.
- Add dry to wet and mix until no dry remains. Scrape the bowl to ensure no dry ingredients are left behind.
- Use an ice-cream scoop to evenly distribute batter into bundt pan. Tap the pan on the counter to release air bubbles and to even batter out.
- Bake for 45-47 minutes or until a toothpick comes out clean with a few crumbs.
- Cool in the pan for 10 minutes before turning out onto a wire rack to cool.
- To make the healthy frosting add cream cheese to bowl of standing mixer. Beat with the paddle attachment until smooth. Add remaining ingredients and beat again until smooth and creamy. Use a small spatula to spread frosting. Sprinkle with pistachios and rose petals.
- To make the icing add cream cheese to a bowl of a standing mixer. Add 1/2 cup of powdered sugar at a time. Add in matcha, milk or cream and salt and beat again until smooth. Drizzle over cake and sprinkle pistachios and rose petals if using.
Notes
*The healthy frosting should really be eaten on the first day. By day 2 it will not look as nice. The icing will still taste good but if you are making the cake a day in advance, ice/decorate the frosting just before serving.
Nutrition
Serving: 1serving | Calories: 586kcal | Carbohydrates: 68g | Protein: 12g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1122mg | Potassium: 276mg | Fiber: 4g | Sugar: 42g | Vitamin A: 527IU | Vitamin C: 3mg | Calcium: 209mg | Iron: 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.