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Preheat the oven to 180C (350F)
Grease a muffin tray with coconut oil or line with muffin liners.
In a bowl, mix the almond milk, ground flaxseed, apple cider vinegar, orange juice and zest. Mix well and let it rest for 5 minutes.
In a separate bowl, mix all the dry ingredients. Add them to the wet ingredients and gently fold, do not over mix.
Pour into the prepared muffin tray and bake for about 15-17 minutes until the cake feels bouncy to the touch and a stick comes out clean. Let them cool down for 10 min and then remove from the mould to a cooling rack.
For the glaze, just stir the sugar and orange juice together. If its too loose, add a little more sugar, too dry a little more orange juice until you have a consistency to your liking. Top the cakes with the glaze and with some chopped pistachios. Enjoy!