Gluten Free and Grain Free Pistachio Orange Cakes with White Chocolate Glaze

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Gluten Free Grain Free Pistachio and Orange Cakes with White Chocolate Glaze are the perfect light dessert for your January Monday (or any day!).

These cakes are so light and almost melt in your mouth! With no gluten and no grain, you’ll feel great after enjoying a small one or just a slice.

You can make mini cakes, a larger 9″ cake, or cupcakes if you like with this batter. Mini cakes work well for our family, since we are small. The cakes will typically will last longer than a whole cake that’s had a few slices taken out.

Serve these with lightly sweetened whipped cream, ice cream, or dairy free ice cream

I served these mini cakes alone, but you could also serve them with a dollop of lightly sweetened whipped cream or coconut cream or dairy free ice cream, if you are looking for a dairy free topping. The cakes themselves are dairy free also.

Store any leftover cakes in an airtight container on parchment. These will keep up to 4 or 5 days, but for best texture I recommend eating them in 2-3 days. You can share them with a friend if you can’t use them all in that time.

I think I’ll be making these cakes very often. I’m in love with the flavor and the texture!

Gluten Free and Grain Free Pistachio Orange Cakes with White Chocolate Glaze

These cakes are so light and almost melt in your mouth! With no gluten and no grain, you'll feel great after enjoying a small one or just a slice.
Servings 10 mini cakes or 1, 9″ cake
Prep Time 20 minutes
Cook Time 15 minutes

Equipment

  • 1 mini Bundt cakes pan large 6 hole cupcake pan or other mini pans

Ingredients

Pistachio and Orange Cakes

  • ½ cup unsalted, raw pistachios gf, ground or chopped very fine
  • ¾ cup almond flour gf
  • ½ cup tapioca starch gf
  • ¼ cup potato starch gf
  • 2 teaspoons baking powder gf
  • ½ teaspoon baking soda
  • te sa
  • 1 cup cane sugar
  • 3 large eggs
  • ¼ cup yogurt or Greek yogurt
  • ¾ cup vegetable oil or avocado oil or half vegetable and half olive oil
  • cup fresh orange juice
  • 2 teaspoons orange zest or 1 tbsp for more orange flavor
  • ½ teaspoon ground cinnamon gf
  • teaspoon ground allspice gf
  • teaspoon ground nutmeg gf
  • ½ teaspoon vanilla paste gf
  • ¼ cup chopped pistachios, for topping
  • 4-5 Trader Joe's Juicy and Sweet Dried Orange Segments sliced thinly, for topping

White Chocolate Glaze

  • 3 tbsp milk or dairy free milk alterenative (gf)
  • 3 tbsp orange juice
  • 1 ½ cups powdered sugar
  • ¾ teaspoon orange zest
  • ½ cup Trader Joe's White Chocolate Chips, gf
  • 1 tbsp butter or dairy free, gluten free butter substitute

Instructions

Pistachio and Orange Cakes

  • Preheat the oven to 350° F, with the rack in the center of the oven.
  • Grease and flour (with gf flour) the cups of a 6 hole Bundt pan and 4 other mini cake pans (10 total).
  • In a large bowl, combine the ground or finely chopped pistachios, almond flour, tapioca starch, potato starch, baking powder, baking soda, salt, and spices.
  • In a medium bowl, whisk together the eggs and the sugar until well combined. Add the oil, yogurt, orange juice, orange zest, and vanilla paste.
  • Pour the wet ingredients into the large bowl of dry ingredients and stir until thoroughly combined.
  • Fill the Bundt cake holes, cupcake holes, or other mini cake pans 2/3's full.
  • Bake in a 350° F oven for 15-16 minutes for mini size cakes or large cupcakes. Check for doneness with a toothpick inserted near the center of the cakes. It should come out completely clean when removed.
  • Cool 10-15 minutes before removing the cakes, inverting until a parchment lined wire rack. Cool on the parchment.
  • Spoon White Chocolate Glaze over the cakes, dividing between them. Add chopped pistachios and dried orange slices to the glaze before it dries.
  • Serve immediately or store in a airtight container for best freshness before serving.

White Chocolate Glaze

  • When the cakes are nearly cool, combine the milk, orange juice, orange zest, butter, and powdered sugar over low heat until the mixture is smooth. Remove from the burner and add the white chocolate chips. Stir to melt completely.

Notes

The ingredients of this cake are fresh and light!
Course: Dessert
Cuisine: Mediterranean
Keyword: gluten free and grain free cake, Mini Cakes, pistachio and oranges cake, pistachio cake

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