Pistachio Cardamom Rose Loaf (Vegan & Gluten-free)
A deliciouslynutty pistachio loaf flavoured with aromatic cardamom and topped with a silky pink rose flavoured frosting.Decorated with chopped pistachios and pomegranate seeds to add a pretty pop of colour contrast.
A couple of days ago I posted apistachio cardamom thumbprint cookie recipe and it made me realise how much I love that flavour combination.As you may be able to tell this loaf is inspired by Middle Eastern flavours. Pistachios, cardamom, rose and pomegranate are all essential ingredients in Middle Eastern cooking and especially desserts. Think baklava meats Turkish delight. This is what this caketastes like to me. And I’m a huge fan of both baklava AND Turkish delight!
I absolutely love sweet, dense loaves.they’re probably my favourite variety of cake. I need my cakes to be rich and moist and loaf cakes areexactly that! The absolute perfect accompaniment to an afternoon cup of tea.
This would make the perfect Mother’s Day treat. Not only because the frosting is pretty pink, but the temptingaromatic cardamom and floral rose flavouring make for a thoughtful edible treat.
This pistachio cardamom roseloaf is both vegan and gluten-free. Made up of ground pistachios, ground oats, a bit of gluten-free flour and sweetened with some maple syrup. I used coconut yoghurt instead of oil as a way to addlots of moisture whilst trying to make it lighter.
I used cashews as the base for the frosting and added a bit of beetroot powder to add that beautiful vibrant pink colour. If you can’t get hold of beetroot powder you can always use pink food colouring.
Pistachio Cardamom Rose Loaf (Vegan & Gluten-free)
For the cake
1 cup (125g) ground pistachios – unsalted raw pistachios ground up in the food processor
2/3 cup (70g) oat flour – plain rolled oats ground into a flour in the food processor. Use gluten-free if necessary
1/4 cup (40g) gluten-free plain flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cardamom
1/2 cup (120ml) coconut yoghurt
1/3 cup (80ml) maplesyrup
For the frosting
1 cup (150g) cashews
1/4 cup (60ml) milk of choice – use more if necessary
3-4 tbsp maple syrup – depending on how sweet you want it
2 tsp beetroot powder. Or you can use a couple of drops of pink food colouring
1/2 tsp vanilla
1/4-1/2 tsp rose water
To decorate: chopped pistachios and pomegranate seeds
Method
Preheat your oven to180ºC /160ºC fan/350ºF
Mix the ground pistachios, oat flour, gf flour, baking powder, salt and cardamom in a large bowl. Add the yoghurt and maple syrup and mix well to combine.
Transfer the batter into a loaf tin lined with parchment paper. I used a22×12 cm loaf tin.
Bake for 35-40 minutes and leave to cool completely.
To make the frosting – simply add all the frosting ingredients into a blender/food processor and blend until smooth.
Once the cake has cooled down, spread with the frosting and decorate with chopped pistachios and pomegranate seeds.
Enjoy!
Nadia2019-09-04T11:18:42+01:00March 10, 2018|Cakes, Dairy Free, Desserts, Gluten Free, snack, Sweet Snacks, Vegan, Vegetarian|28 Comments
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28 Comments
Maryam AlobaidlyMarch 11, 2018 at 1:45 am - Reply
I didn’t try to make it yet but I’m quite sure that it’s gona be so successful and yummy. Thank you so much Nadia for the recipe
Angie@Angie's RecipesMarch 11, 2018 at 6:32 am - Reply
Lots lots of nuts here and I love it! The cake looks stunning and the colour, crumb and presentation are simply perfect, Nadia.
KatiaMarch 11, 2018 at 2:24 pm - Reply
Hi Nadia. What can l use to replace the gluten free plain flour? We r not gluten free butvwe don’t use white flour ot refind sugar. So can l use whole wheat white flour? Or any other flour that you know would make a good substitute.
Thank you for great yummy recipes!Cassie Thuvan TranMarch 12, 2018 at 4:30 am - Reply
Looks like an exquisite work of art! Pistachio and rose probably has to be the best combination that I have yet to try! The slices of this loaf just look so soft, moist, and sweet. Definitely something I have to try very soon!
FreyaMarch 13, 2018 at 6:57 pm - Reply
That looks absolutely beautiful – the colours are just so inviting! I never use rose in cooking but I know I should try and be more adventurous!! I’ll look forward to giving this a whirl soon 🙂
LindaMarch 13, 2018 at 9:34 pm - Reply
You had me at cardamom! And, as usual with your presentations, this looks amazing.
Xeniya AshikhinaMarch 16, 2018 at 9:30 pm - Reply
It is AMAZING!!!!!!
noraMarch 24, 2018 at 8:52 pm - Reply
what can I use to replace the coconut yogurt?
ElizabethMarch 27, 2018 at 8:35 pm - Reply
This looks incredible! Do you think I could double the recipe and make it in two 9″ cake pans to make a cake? What do you think?
Ellen LedermanApril 5, 2018 at 2:27 am - Reply
This was FANTASTIC! It’s like something a really good Middle Eastern or Indian restaurant would serve (if they would ever make vegan desserts!). I’m so glad I splurged and bought pistachios and beet powder (amazing how much color it gives!). The cake is moist and delicious. So flavorful—it truly satisfies my CC’s (cardamom cravings). And pretty to look at. Nadia, I can’t thank you enough. There are (happily) lots of vegan recipes online, but this is truly unique.
CaitlinApril 15, 2018 at 11:34 am - Reply
Would the cashews need to be soaked overnight before making the icing?
NadiaApril 17, 2018 at 5:58 pm - Reply
You can soak them, but it’s not essential.
JessieApril 21, 2018 at 4:22 am - Reply
Hi Nadia, I cannot have oats. What can I replace these with please? Hopefully something as it looks delicious. Thank you
Huda IsmailJune 15, 2018 at 7:33 am - Reply
Ooooo, this looks cool!!I’ve had baklava before, but now I am totally interested! I’ve actually been wanting to try my hand at baklava meets turkish delight version so this gives me the perfect reason for experimenting. Thanks so much for sharing!
I have a thing or two for pistachios.ZeinabshurAugust 31, 2018 at 8:14 pm - Reply
Hi Nadia can I replace the maple syrup with brown sugar?
NadiaSeptember 2, 2018 at 11:05 am - Reply
I haven’t tried making this recipe with granulated sugar, so I’m not 100% sure how it would turn out. You would need to increase the quantities of the liquid ingredients. If you can, I would stick to a liquid sweetener like honey, golden syrup, rice syrup, etc.
JessOctober 16, 2018 at 6:40 am - Reply
Hi Nadia, I’m hoping to make this recipe in the coming week. I was wondering how you would recommend storing the leftover cake? Is it best kept in the fridge or at room temperature? Also, how many days does it keep lovely and moist for? Thank you
NadiaOctober 17, 2018 at 11:02 am - Reply
Hi Jess 🙂 You can store it at room temperature for a day or two as long as it’s in an air-tight container, but if you want to keep it any longer I would suggested storing it in the fridge.
HaseenaNovember 29, 2018 at 1:19 pm - Reply
I tried the recipe & turned out great. Thank you Nadia for sharing this amazing recipe. Do you think I can use Greek yoghurt as I am not vegan.
Cameron AnthonyFebruary 10, 2019 at 11:42 am - Reply
It is utterly delicious. I made it per recipe and would not change a thing. Its moist not overly sweet and yet just that touch of cardamon and rose come through. I highly reccommend this recipe.
Bahia KaroliaMarch 29, 2019 at 8:21 pm - Reply
Im going to try this but use freeze dried raspberry powder for the icing. Love you for sharing such yummy healthy treats
JoAugust 9, 2021 at 6:47 pm - Reply
This turned out absolutely delicious, thank you!
NadiaAugust 10, 2021 at 2:38 pm - Reply
So glad you enjoyed it Jo 😀
JoAugust 14, 2021 at 9:22 pm - Reply
I’m back- do you think I could make the cake part into cupcakes? If you have any advice or how many that would yield that would be appreciated. Thanks again!
MikaylaApril 7, 2023 at 4:57 am - Reply
Hi! What would be the measurement if I wanted to make this recipe into a cake?! Would love to make this for my birthday next week?
JanDecember 31, 2023 at 3:57 pm - Reply
ground cardomom or cardomom seeds? thank you for clarifying
NadiaJanuary 2, 2024 at 1:41 pm - Reply
Ground cardamom will work best 🙂
Marina FranchildApril 13, 2024 at 8:06 pm - Reply
Hi Nadia, I am wondering if you have a nutritional breakdown for the pistachio cardamom rose loaf: calories/slice, # slices in loaf, fat, sat fat, carbs, fiber, protein. Thank you so much. Marina
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