This Pistachio Cardamom Rose Loaf is a beautiful, flavorful cake that’s vegan, gluten-free, and perfect for any occasion. With the unique blend of pistachios and cardamom, this loaf offers a slightly nutty and aromatic flavor, while the creamy cashew frosting adds a subtle rose essence that feels both elegant and indulgent. Topped with chopped pistachios and pomegranate seeds, this cake is not only visually stunning but also packed with nutrients. Enjoy this delicious, plant-based treat with a cup of tea or share it with friends and family for a special occasion!
Ingredients
For the Cake
- 1 cup (125g) ground pistachios (unsalted raw pistachios, ground in a food processor)
- ⅔ cup (70g) oat flour (plain rolled oats ground into flour in a food processor, use gluten-free if necessary)
- ¼ cup (40g) gluten-free plain flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cardamom powder
- ½ cup (120ml) coconut yogurt
- ⅓ cup (80ml) maple syrup
For the Frosting
- 1 cup (150g) cashews, soaked in water for at least 4 hours or overnight
- ¼ cup (60ml) milk of choice (add more if necessary for desired consistency)
- 3–4 tbsp maple syrup (adjust sweetness to taste)
- 2 tsp beetroot powder (or a few drops of pink food coloring)
- ½ tsp vanilla extract
- ¼–½ tsp rose water (to taste)
To Decorate
- Chopped pistachios
- Pomegranate seeds
Instructions
- Prepare the Cake Batter : Preheat your oven to 350°F (180°C) and line a loaf pan with parchment paper. In a large mixing bowl, combine the ground pistachios, oat flour, gluten-free plain flour, baking powder, salt, and cardamom. Mix well. In a separate bowl, whisk together the coconut yogurt and maple syrup. Pour the wet ingredients into the dry ingredients and gently mix until well combined.
- Bake the Cake : Pour the batter into the prepared loaf pan, spreading it evenly. Place the loaf in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before moving it to a wire rack to finish cooling.
- Prepare the Frosting : Drain and rinse the soaked cashews, then add them to a blender or food processor. Add the milk of choice, maple syrup, beetroot powder (or food coloring), vanilla extract, and rose water. Blend until smooth and creamy, adding more milk if needed to achieve a spreadable consistency.
- Frost and Decorate : Once the loaf is completely cooled, spread the cashew frosting over the top. Decorate with chopped pistachios and pomegranate seeds for a beautiful, vibrant finish.
- Serve : Slice and serve the Pistachio Cardamom Rose Loaf. Enjoy it fresh or store it in the refrigerator for up to 3 days.
Conclusion
This Vegan & Gluten-Free Pistachio Cardamom Rose Loaf is an elegant, flavorful dessert that combines the nutty taste of pistachios with the fragrant notes of cardamom and rose. The creamy cashew frosting with a hint of rose essence adds a luxurious touch, while the pomegranate seeds provide a burst of freshness. This delightful loaf is perfect for a special occasion or any time you’re looking for a sophisticated, plant-based treat.
Vegan & Gluten-Free Pistachio Cardamom Rose Loaf
A moist and flavorful vegan, gluten-free loaf cakemade with pistachios and cardamom, topped with a rose-flavored cashew frosting.Perfect for a tea-time treat or celebration.
Ingredients
For the Cake
- 1 cup 125g ground pistachios (unsalted raw pistachios, ground in a food processor)
- ⅔ cup 70g oat flour (plain rolled oats ground into flour in a food processor, use gluten-free if necessary)
- ¼ cup 40g gluten-free plain flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cardamom powder
- ½ cup 120ml coconut yogurt
- ⅓ cup 80ml maple syrup
For the Frosting
- 1 cup 150g cashews, soaked in water for at least 4 hours or overnight
- ¼ cup 60ml milk of choice (add more if necessary for desired consistency)
- 3 –4 tbsp maple syrup adjust sweetness to taste
- 2 tsp beetroot powder or a few drops of pink food coloring
- ½ tsp vanilla extract
- ¼ –½ tsp rose water to taste
To Decorate
- Chopped pistachios
- Pomegranate seeds
Instructions
- Prepare the Cake Batter : Preheat your oven to 350°F (180°C) and line a loaf pan with parchment paper. In a large mixing bowl, combine the ground pistachios, oat flour, gluten-free plain flour, baking powder, salt, and cardamom. Mix well. In a separate bowl, whisk together the coconut yogurt and maple syrup. Pour the wet ingredients into the dry ingredients and gently mix until well combined.
- Bake the Cake : Pour the batter into the prepared loaf pan, spreading it evenly. Place the loaf in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before moving it to a wire rack to finish cooling.
- Prepare the Frosting : Drain and rinse the soaked cashews, then add them to a blender or food processor. Add the milk of choice, maple syrup, beetroot powder (or food coloring), vanilla extract, and rose water. Blend until smooth and creamy, adding more milk if needed to achieve a spreadable consistency.
- Frost and Decorate : Once the loaf is completely cooled, spread the cashew frosting over the top. Decorate with chopped pistachios and pomegranate seeds for a beautiful, vibrant finish.
- Serve : Slice and serve the Pistachio Cardamom Rose Loaf. Enjoy it fresh or store it in the refrigerator for up to 3 days.