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Persian Rosewater bundt cake

Persian Rosewater Bundt Cake

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


A vegan rosewater infused cake perfect with a cup of tea.


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


  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 well-greased bundt cake pan.
  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.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Desert
  • Cuisine: Iranian/Persian

Keywords: Vegan, Plant-Based, Persian, Iranian, Desert, Rosewater, Egg-free, Dairy-free, Cake