Pistachio & Lemon Bundt Cake

A delicious combination of lemon and pistachio come together to create this moist and flavorful Lemon Pistachio Bundt Cake. Topped with icing, chopped pistachios, and lemon zest, this cake is delight for any celebration.

The best part about this cake is that you can impress your guests without any effort, the bundt pan does all the work for you! This dessert if free from gluten, grains, dairy, refined sugars, soy & legumes.

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pistachio & lemon bundt cake

Serves 6 - 8

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INGREDIENTS: Cake:

• 1 1/2 cup full-fat coconut milk

• 1 tablespoon apple cider vinegar

• 3 1/2 cups almond flour

• 1 1/2 cups tapioca flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 2 tablespoons lemon zest

• 1/2 cup pistachios, chopped

• 3 eggs

• 1 teaspoon vanilla

• 2/3 cups coconut sugar

Glaze:

• 3/4 cup lakanto powered monk fruit (can substitute regular powdered sugar)

• 1 1/2 - 2 tablespoons coconut milk or water

• 2 tablespoon lemon zest

• 1/4 cup pistachios, chopped

INSTRUCTIONS:

1. Preheat oven to 350F/175C. Grease your bundt cake very well. Use a pastry brush and make sure to get into every corner of your cake pan - set aside.

2. In a large bowl, add the coconut milk and apple cider vinegar and mix well - set aside.

3. In another bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, salt, lemon zest, and pistachios - set aside.

4. Add the eggs, vanilla, and coconut sugar to the coconut milk bowl and mix until fully incorporated.

5. Slowly fold in the flour mixture into the bowl with the coconut milk adding about ⅓ of the mixture at a time, folding until no flour clumps remain.

6. Pour the batter into a greased bundt cake pan and bake for 35 - 45 minutes until the edges begin to pull away from the sides and you can insert a toothpick into the middle part of the cake it comes out clean. Let cool for at least 20 minutes before removing the cake from the pan.

7. Once cooled, prepare your glaze. Place the sugar in a medium bowl and slowly stir in the liquid of choice, a little at a time to make a smooth, pourable glaze. Immediately pour over bundt cake and sprinkle lemon zest and chopped pistachios on top.

8. Serve cake immediately or store in an airtight cake container and keep up to 5 days.

I love to see when people create the recipes I publish. If you make this dessert, please take a picture and tag me on instagram @dinewithivana