Description
A moist, fragrant, delicious rosewater, cardamom cake perfect for anniversaries and Valentine’s Day.
Ingredients
Units
Scale
Cake
- 1 cup plain, unsweetened plant-based yogurt (Kitehill brand recommended)
- 1/2 cup cooking oil; neutral
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 Tbsp rose water
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1 tsp ground cardamom
Glaze
- 1 1/2 cup powdered sugar
- 2 Tbsp plain, unsweetened, plant-based milk
- 1 Tbsp rose water
- 1/2 tsp lemon zest (optional)
Garnish
- Slivered, unsalted pistachios
- Edible rose petals
Instructions
Prepare Cake
- Preheat the oven to 350 F. Grease an 8-inch cake pan.
- In a large bowl, mix the plant-based yogurt, oil, lemon juice, lemon zest, rose water, baking powder and baking soda. Let it sit for 2 minutes.
- Sift in your flour, sugar, and salt.
- Add the ground cardamom, and combine.
- Bake for 40-45 minutes.
- Allow the cake to cool completely before adding the glaze.
Prepare Glaze and Garnish
- In a bowl, combine the powdered sugar, plant milk, rosewater, and lemon zest (optional). Mix until creamy.
- Garnish with slivered pistachios and edible rose petals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Iranian/Persian
Keywords: Vegan, egg-free, eggless, dairy-free, cake, dessert, Persian, Love, recipe, cardamom, rosewater, Persian love cake