Vegan Pistachio and Pomegranate Bundt Cake

Vegan pistachio and pomegranate bundt cake. In our family we love bundt cakes probably more than any other kind of cake. I think it's because they are so pretty, easy to make and so versatile. Perfect for an afternoon treat or when you just need that heavenly, comforting slice of cake. At any time of the day. Hope you love!

The Recipe

Vegan pistachio and pomegranate bundt cake (yield one 6 inch / 15 cm bundt cake)

Ingredients

For the cake:

1cup / 125 g all-purpose flour

1/2 cup / 100 g sugar

1 teaspoon baking powder

1/2 cup / 60 g raw pistachios, ground

2-3 tablespoons / 40 ml vegetable oil, such as sunflower oil

6 tablespoons / 90 ml plant-based milk, such as oat milk or almond milk

zest and juice of 1/2 lemon

3/4 cup / 125 g plant-based yogurt, such as coconut or almond

1 tablespoon pumpkin seed butter (optional, enhances color and flavor is yummy, too!)

For the glaze:

1/2 cup powdered sugar

1/2 - 1 teaspoon beetroot powder (optional)

water as needed

Instructions

1. Preheat oven to 340 °F / 170 °C.

2. In a bowl combine flour, sugar, baking powder, ground pistachios, oil, plant-based milk, zest and lemon juice, yogurt and pumpkin seed butter. Mix until smooth. Transfer batter to a lightly greased bundt cake pan and bake for about 1 hour (test with a wooden stick, as baking time may vary).

3. Allow cake to cool down on a wire rack.

4. For the glaze mix powdered sugar, beetroot powder and water until you get a thick glaze. Decorate the cake with it and add pistachios and pomegranates, if desired. Slice and ENJOY!