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Gluten and Dairy Free Pistachio Mini Bundt Cakes

Gluten and Dairy Free Pistachio Mini Bundt Cakes

These sweet and easy mini Bundt cakes pack double the pistachio flavor.
5 from 1 vote
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours
Servings: 12

Equipment

  • mixing bowls
  • Mini Bundt Pan or Cupcake Pan

Ingredients

Pistachio Mini Bundt Cakes

  • 1 cup pistachio flour
  • 1 1/2 cups Gluten Free 1.1 flour
  • 1 cup sugar
  • 1/2 cup Dairy Free butter, room temperature
  • 2 eggs
  • 1/2 tsp pistachio extract
  • 1/2 tsp almond extract
  • 3/4 cup Dairy Free milk, such as oat milk
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder

Glaze

  • 2 tbsp cornstarch
  • 3 tbsp Dairy Free milk
  • 4 cups powdered sugar
  • food coloring, optional
  • dried raspberries, optional
  • pistachio flour, optional

Instructions

Pistachio Mini Bundt Cakes

  • Preheat your oven to 350 degrees. Spray the mini Bundt pan or cupcake pan with nonstick baking spray.
  • Add the room temperature butter and sugar to a bowl and mix on high for 5 minutes. The mixture should be light and fluffy.
  • Mix in the eggs and the extracts.
  • Add the remaining ingredients and mix until just combined.
  • Divide the batter into the prepared Bundt or cupcake pan. Bake for 15-20 minutes, or until a toothpick comes out clean. If baking in a cupcake pan the time may vary and take a little longer.
  • Allow to cool completely before glazing.

Glaze

  • Mix together the Dairy Free milk, powdered sugar, and cornstarch until smooth, and food coloring if adding. If the mixture seems a little too thick add in a little additional milk.
  • Drizzle over the mini Bundt cakes.
  • Sprinkle on the dried raspberries and pistachio flour if adding.
  • Enjoy!
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