Vegan & Gluten-Free Pistachio Cardamom Rose Loaf

by

Discover the exotic flavors of this Pistachio Cardamom Rose Loaf, a vegan and gluten-free delight that’s as pleasing to the eye as it is to the palate. With its unique combination of ingredients, this loaf is perfect for those special moments when you crave something sweet, fragrant, and utterly delicious.

For the Cake:

Ingredients:

  • 1 cup (125g) ground pistachios (use unsalted raw pistachios, finely ground in a food processor)
  • 2/3 cup (70g) oat flour (you can make this by grinding plain rolled oats into a fine flour in a food processor; opt for gluten-free oats if necessary)
  • 1/4 cup (40g) gluten-free plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/2 cup (120ml) coconut yogurt
  • 1/3 cup (80ml) maple syrup

For the Frosting:

Ingredients:

  • 1 cup (150g) cashews, soaked in water for a few hours then drained
  • 1/4 cup (60ml) milk of choice (add more if needed to achieve desired consistency)
  • 3-4 tablespoons maple syrup (adjust based on your sweetness preference)
  • 2 teaspoons beetroot powder for natural coloring (or a few drops of pink food coloring if preferred)
  • 1/2 teaspoon vanilla extract
  • 1/4-1/2 teaspoon rose water (adjust to taste)

To Decorate:

  • Chopped pistachios
  • Pomegranate seeds
[adinserter block=”2″]

Instructions:

  1. Prepare the Cake:
    • Preheat your oven to 350°F (180°C) and line a loaf pan with parchment paper.
    • In a large bowl, mix together the ground pistachios, oat flour, gluten-free flour, baking powder, salt, and cardamom.
    • Stir in the coconut yogurt and maple syrup until well combined.
    • Pour the mixture into the loaf pan that has been greased or lined, and even out the surface using a spatula.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the loaf cool in the pan for a few minutes before moving it onto a wire rack to cool down entirely.
  2. Make the Frosting:
    • Blend the soaked and drained cashews, milk, maple syrup, beetroot powder (or food coloring), vanilla extract, and rose water in a high-speed blender until smooth and creamy. Adjust the sweetness and color as desired.
    • If the frosting appears too thick, incorporate a small amount of milk gradually until it reaches the desired consistency.
  3. Assemble and Decorate:
    • Once the loaf is completely cool, spread the frosting evenly over the top.
    • Garnish with chopped pistachios and pomegranate seeds for a beautiful and tasty finish.

Enjoy this Pistachio Cardamom Rose Loaf as a special treat that combines the delightful flavors of pistachios, cardamom, and rose in a moist, sweet loaf that’s sure to impress.