• Preheat the oven to 350 degrees. Grease and flour a 10-cup bundt pan.
• Combine the gluten free flour, cornstarch, baking powder and pistachio flour. Sift together a few times until it's well mixed.
  1 ⅔ Cup (246 g) Gluten Free 1-to-1 Flour Blend, ⅓ Cup (32 g) Pistachio Flour, 3 Tablespoons (24 g) Cornstarch, 1 Tablespoon (15 g) Baking Powder
• Add the sugar and salt to the sifted ingredients and whisk together to combine.
  ½ teaspoon (3 g) Salt, 1 ¼ Cup (250 g) Sugar
• Add the eggs, oil, vanilla extract, almond extract and water to the dry ingredients.
  4 (224 g) Eggs, ½ Cup (100 g) Oil, 1 teaspoon Vanilla, 1 teaspoon Almond Extract, ¾ Cup (187 ml) Water
• Use a handheld mixer on low speed to combine the ingredients for 30 seconds.
• If you want to use green food coloring, add 1 drop now. Then increase the mixer speed to medium and beat for 2 minutes.
  Green Gel Food Coloring
• Combine the cocoa powder and water in a small bowl. Whisk together until a chocolate sauce forms.
  ½ Cup (40 g) Unsweetened Cocoa Powder, 7 Tablespoons (110 ml) Water
• Add 1 ½ cups of the pistachio cake batter to the chocolate sauce and mix until a chocolate cake batter forms.
• Add ½ of the pistachio cake batter into your prepared cake pan, followed by ½ of the chocolate batter. Repeat with the remaining cake batter. Use a butter knife to swirl the two cake batters together (just a little). Tap the pan on the counter a few times to dislodge any air bubbles.
• Bake in the preheated oven on the middle rack for 50 minutes or until the top of the cake springs back when gently poked.
• Remove the cake from the oven and cool in the pan for 15 minutes. Then invert the cake onto a cooling rack to cool completely.

For the chocolate ganache

• Place the chocolate chips into a heat proof bowl.
  1 Cup Allergen Free Semi-Sweet Chocolate Chips
• Heat the non-dairy cream in the microwave for about 1 minute. It should be warmer than body temperature. Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
  ½ Cup Plant Based Cream
• Use a whisk to combine the chocolate chips and cream into a smooth chocolate sauce. Add the corn syrup and whisk together until it's combined.
  2 Tablespoons Corn Syrup
• Pour the chocolate ganache over the cooled cake. Sprinkle the cake with chopped pistachios.
  ½ Cup Pistachios
• Let the cake rest for about 30 minutes so the ganache can setup. You can speed this up by placing the whole cake in the refrigerator.