Vegan Rose Bundt Cake Recipe

~ Plant-Based Persian
Jump to Recipe·Print Recipe

This vegan Rose Bundt cake, infused with rose water and cardamom, is an easy recipe with a sweet powdered sugar dusting, perfect for any party.

This page may use affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

Why You’ll Love Rose Bundt Cake

  • This vegan Rose Bundt cake recipe is so easy and tasty. The powdered sugar is a delicious touch of added sweetness. The rose water and cardamom make this cake full of flavor.
  • My grandmother loved to host dinner parties and prayer gatherings, and every time, she made this rose bundt cake, dusted with powdered sugar. It was her signature cake, served at every “mehmooni” (which means a gathering or party in Persian). I shared more about my grandmother’s life in my blog post – Shrini Donmarki.

Ingredients/Equipment Notes

To make this delicious vegan Rose Bundt cake, you will need the following ingredients (full measurements are in the recipe card below):

  • “Flax Egg” – 1 Tbsp ground flaxseeds combined with 3 Tbsp water. Mix, and let sit for 5 minutes.
  • 1 cup sugar
  • 1/2 cup oil
  • 1 Tbsp rosewater
  • 1 cup plant-based milk
  • 1 tsp ground cardamom
  • 2 tsp baking powder
  • 2 cups all-purpose flour
  • Powdered sugar for dusting

You will also need the following equipment:

How to Make the Best Rose Bundt Cake

  • Preheat oven to 375 F.
  • Combine the Flax Egg, sugar, oil, and rosewater in a large bowl.
  • Add the plant-based milk and mix. 
  • Add the cardamom, baking powder, and the all-purpose flour, and mix until combined.
  • Pour the cake batter into a bundt cake pan (well-greased if not silicone – recommend using shortening to grease the pan).
  • Bake for 40 minutes or until knife comes out clean.
  • Let cool 15 minutes. Flip the cake onto a plate or cake stand. Dust with powdered sugar.

How to Serve Rose Bundt Cake

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

Recipe Tips

– Use a silicone bundt pan to allow for the easiest removal.

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

“You will face many defeats in your life, but never let yourself be defeated.” – Maya Angelou

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Persian Rosewater bundt cake

Vegan Rose Bundt Cake

  • Author: Plant-Based Persian
  • Total Time: 50 minutes
  • Yield: 6 people 1x
Print Recipe

Description

A vegan rose-infused cake perfect with a cup of tea.

Ingredients

Units Scale
  • “Flax Egg” – 1 Tbsp ground flaxseeds combined with 3 Tbsp water. Mix, and let sit for 5 minutes.
  • 1 cup sugar
  • 1/2 cup oil
  • 1 Tbsp rosewater
  • 1 cup plant-based milk
  • 1 tsp ground cardamom
  • 2 tsp baking powder
  • 2 cups all-purpose flour
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 375 F.
  2. Combine the Flax Egg, sugar, oil, and rosewater in a large bowl.
  3. Add the plant-based milk and mix. 
  4. Add the cardamom, baking powder, and the all-purpose flour, and mix until combined.
  5. Pour the cake batter into a bundt cake pan (well-greased if not silicone – i recommend using shortening).
  6. Bake for 40 minutes or until knife comes out clean.
  7. Let cool 5 minutes. Flip the cake onto a plate or cake stand. Dust with powdered sugar.

Notes

I recommend a silicone bundt pan to allow for easy removal of the cake. 

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Desert
  • Cuisine: Iranian/Persian