Easter Bundt Cake with Pistachio Glaze

Looking for the perfect showstopper to impress your Easter guests without the sugar overload? 🐣🌸 Say hello to our Sugar-Free Vanilla Easter Bundt Cake with a dreamy pistachio glaze and fun mini egg topping! ✨

This festive treat is light, fluffy, and full of flavour—made with Natvia Stevia Synbiotics Sweetener 250g for that perfect sweetness, minus the sugar. The soft vanilla sponge is beautifully complemented by a creamy pistachio glaze made with melted sugar-free white chocolate and coconut oil. And for a playful Easter touch? We love topping it with crushed mini eggs—but the decorating is totally up to you!

For the cake:

• 3 eggs
• 3/4 cup Natvia Stevia Synbiotics Sweetener 250g
• 1 tsp Vanilla Extract
• 50 ml Vegetable Oil
• 100ml Milk
• 1 1/2 cup -2cups Self-raising flour ( will depends on the size of your eggs) .

For pistachio drizzle:

• 1/2 cup pistachio kernels
• 50g sugar free white chocolate melted
• 1 tbsp coconut oil 

1. Mix eggs and Natvia Stevia Synbiotics Sweetener 250g with mixer untill fluffy and light .Add milk , vanilla and oil to the mixture. Sift on self raising flour and make a thick batter.
2. Prepare a baking dish ( I use Bundt cake one, firstly prepped with butter and dusted with some flour. 
3. Set oven to 170C and bake for 30-45 min depends on the side of your baking dish. Check with toothpick if baked. 
4. Once cooling down, make the pistachio glaze:
5. Melt white chocolate and coconut oil together , add it to the blender along with pistachios and blitz until creamy and good to drizzle .
6. Drizzle pistachio cream over the cake , decorate with chocolate eggs or bunnies.

PREP TIME: 10 MINUTES

BAKE TIME: 30-45 MINUTES
TOTAL TIME: 55 MINUTES