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Cardamom, Rosewater, Vegan Persian Love Cake

Vegan Persian Love Cake

  • Author: Plant-Based Persian
  • Total Time: 1 hour
  • Yield: 4-5 people 1x
  • Diet: Vegan


A moist, fragrant, delicious rosewater, cardamom cake perfect for anniversaries and Valentine’s Day.


Units Scale


  • 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


  • 1 1/2 cup powdered sugar
  • 2 Tbsp plain, unsweetened, plant-based milk
  • 1 Tbsp rose water
  • 1/2 tsp lemon zest (optional)


  • Slivered, unsalted pistachios
  • Edible rose petals


Prepare Cake

  1. Preheat the oven to 350 F. Grease an 8-inch cake pan.
  2. 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.
  3. Sift in your flour, sugar, and salt.
  4. Add the ground cardamom, and combine.
  5. Bake for 40-45 minutes.
  6. Allow the cake to cool completely before adding the glaze.

Prepare Glaze and Garnish

  1. In a bowl, combine the powdered sugar, plant milk, rosewater, and lemon zest (optional). Mix until creamy.
  2. 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