Gluten-free pistachio cake


I am not normally interested in recipes that make use of pre-made mixes. But in my urgency to find gluten-free recipes, I read this one on the Daily Hiit blog.

I plan to give it a try in my next bake near the end of June.

Gluten-free pistachio cake
1 box of gluten-free vanilla cake mix
1 box pistachio pudding mix
1/2 cup coconut oil (microwave solid oil for 15 seconds)
1 cup ginger ale
3 eggs
1/2 teaspoon almond extract
1/2 cup chopped pistachio nuts
powdered sugar for dusting on top

Preheat oven to 350F. Grease a bundt cake pan with coconut oil. (Dust with a little bit of cake mix and/or gluten free flour if you prefer).

Mix the cake and pudding mixes in a bowl. Add coconut oil and ginger ale. Beat in eggs one at a time. Add almond extract and chopped pistachios. Blend thoroughly.

Pour into prepared pan. Bake for 45-55 minutes. Toothpick test the cake when it has been in the oven 45 minutes. It should be moist, not overcooked. Cake will spring back from pan when done.

Remove from oven and cool completely. Once cool, dust top with powdered sugar. Store in refrigerator.