Light, soft and exceptionally moist vegan pistachio cake with a sticky sweet orange caramel syrup!
Ingredients
- Cake:
- 1/4 cup (40g) coconut oil
- 2 tblsp ground flax seeds
- 1 + 3/4 cups (250g) plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 cup (95g) coconut sugar
- 1/4 cup (30g) pistachios – shelled weight – very well chopped, either by hand or in a food processor
- 2 bananas
- 1/2 cup (120ml) unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/4 cup (80g) Caramel Syrup
- 20 drops Foodie Flavours pistachio essence
Syrup:
- 1/4 cup (30g) pistachios – shelled weight, roughly chopped
- 10 drops Foodie Flavours orange essence
- 1/4 cup (80g) Caramel Syrup
Instructions
- Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line a 7 x 9 inch (18 x 23 cm) tin with parchment, covering the base and sides
- Melt the coconut oil and set aside to cool
- Mix the ground flax seeds with 1/3 cup (80ml) cold water and set aside too
- In a large bowl put the flour, baking powder, bicarb, sugar and ground pistachios. Stir together until well mixed
- Peel and break the banana into chunks in another bowl. Mash well with a fork or potato masher
- Add the milk, vinegar, caramel syrup and pistachio essence and whisk together
- Whisk in the flax/water mixture and the melted coconut oil then stir this into the bowl of dry ingredients, mixing very well together, ensuring no pockets of flour remain
- Pour into your prepared tin, level the surface then bake for 35-40 minutes until a skewer or cocktail stick inserted in the centre comes out clean, if not return to the oven for a few more minutes until completely baked. It should be a light golden brown colour
- While it’s baking mix together the roughly chopped pistachios, caramel syrup and orange essence.
- Leave the cake to cool in the tin for 30 minutes before carefully lifting out onto a wire rack to cool completely. Spoon over the caramel/pistachio mixture
- Cut into 12 squares and store in an airtight container once completely cold
Top Tip: This is delicious served warm with ice cream.
