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Persian Vegan Baghlava Cake

Persian Baklavah Cake

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


A plant-based Baklavah Cake 


Units Scale

“Baklavah Syrup”

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

“Baklavah 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


  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 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.
  4. In a 11×7 pan, place parchment paper and lightly spray with coconut oil. 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.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Desert
  • Cuisine: Iranian/Persian