Vegan Persian Baklava Cake Recipe (Gluten-Free)

~ Plant-Based Persian
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Persian Baklava cake gives you all the delicious flavors of baklava without the fuss of working with phyllo dough. This recipe is quick, easy, vegan and full of the delightful flavors of rose and pistachio.

Persian Baklava Cake

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Why You’ll Love Vegan Persian Baklava Cake

  • Traditional baklava is a sweet dessert made with layers of phyllo (or filo) dough, filled with nuts, and covered in a sweet syrup. Baklava is enjoyed in a variety of countries, and depending on the country, baklava (pronounced baghlava in Persian) comes in a variety of different flavors.
  • A baklava cake is not traditional baklava nor is it a traditional cake covered in frosting. This is a delightful blend of textures and flavors.
  • This recipe is naturally gluten-free, made with almond and rice flour.

Ingredients/Equipment Notes

To make this delicious Baklava Cake, you will need the following ingredients (full measurements are in the recipe card below):

“Baklava Syrup”

  • sugar
  • water
  • ground cardamom
  • ground saffron
  • rose water

“Baklava Cake”

  • carbonated water – This serves as an egg replacer
  • plain, unsweetened plant-based yogurt (we recommend Kite Hill)
  • sugar
  • melted plant-based butter or coconut oil
  • ground cardamom
  • almond flour
  • rice flour
  • baking powder
  • Crushed (unsalted) pistachio for garnish

You will also need the following equipment:

How to Make the Best Vegan Persian Baklava Cake

  • Preheat oven to 350 F.
  • Prepare the “Syrup”
    • Add the water, sugar, cardamom, and saffron to a small pot on medium heat. Stir.
    • Cook for 10 minutes, stirring occasionally. The sugar should be fully dissolved. Turn off the heat.
    • Add the rose water. Stir. Set aside, and let it cool.
  • Prepare the Baklavah “Cake”
    • Mix the carbonated water, plant-based yogurt, sugar, cardamom and melted butter or oil in a large bowl.
    • Mix the almond flour and rice flour and baking powder in a small bowl. Add the flour/baking powder mixture to the large bowl. Mix well until you have a smooth batter.
  • Lightly grease a 8×8 pan. Add the cake batter evenly, and bake in the oven for 45 minutes until golden.
  • Let cake cool completely (approximately 30 minutes). Cut the cake horizontally. Then cut the cake diagonally from one corner of the pan to the other to create the diamond shape.
  • Pour the “Syrup” over the entire cake. Garnish with crushed pistachios. Let the cake sit to fully absorb the Syrup for 1 hour before serving.

How to Serve Persian Baklava Cake

Persian Baklava Cake is delicious with a cup of Persian tea (“chaie”). Include this as part of any Persian tea party. See further vegan Persian desserts listed below:

Recipe Tips

– This recipe uses carbonated water as an egg replacer, but you can use other options such as flax seed, Bob’s Red Mill Egg Replacer, or Just Egg to replace the 2 eggs.

– As it is gluten-free, let the cake cool completely before cutting.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Persian Vegan Baghlava Cake

Persian Baklava Cake

  • Author: Plant-Based Persian
  • Total Time: 1 hour 10 minutes
  • Yield: 6 people 1x
  • Diet: Vegan
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Description

A Vegan, Gluten-free Baklava Cake 

Ingredients

Units Scale

“Baklava Syrup”

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground saffron
  • 1 Tbsp rose water

“Baklava Cake”

  • 1/2 cup carbonated water – This serves as an egg replacer
  • 1/2 cup plain, unsweetened plant-based yogurt (we recommend Kite Hill)
  • 1/2 cup sugar
  • 1/2 cup melted plant-based butter or coconut oil
  • 1/4 tsp ground cardamom
  • 2 cups almond flour
  • 1/2 cup (plus 2 Tbsp) rice flour
  • 1 1/2 tsp baking powder
  • Crushed (unsalted) pistachio for garnish

Instructions

  1. Preheat oven to 350 F.
  2. Prepare the “Syrup”
    • Add the water, sugar, cardamom, and saffron to a small pot on medium heat. Stir.
    • Cook for 10 minutes, stirring occasionally. The sugar should be fully dissolved. Turn off the heat.
    • Add the rose water. Stir. Set aside, and let it cool.
  3. Prepare the Baklava “Cake”
    • Mix the carbonated water, plant-based yogurt, sugar, cardamom and melted butter or oil in a large bowl.
    • Mix the almond flour and rice flour and baking powder in a small bowl. Add the flour/baking powder mixture to the large bowl. Mix well until you have a smooth batter.
  4. Lightly grease a 8×8 pan. Add the cake batter evenly, and bake in the oven for 45 minutes until golden.
  5. Let cake cool completely (approximately 30 minutes). Cut the cake horizontally. Then cut the cake diagonally from one corner of the pan to the other to create the diamond shape.
  6. Pour the “Syrup” over the entire cake. Garnish with crushed pistachios. Let the cake sit to fully absorb the Syrup for 1 hour before serving.

Notes

This recipe uses carbonated water as an egg replacer, but you can use other options such as flax seed, Bob’s Red Mill Egg Replacer, or Just Egg to replace the 2 eggs. 

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Desert
  • Cuisine: Iranian/Persian

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