Pistachio Cardamom Rose Loaf (Vegan A Delightful Fusion of Flavors



Embrace the enchanting flavors of the Middle East with this Pistachio Cardamom Rose Loaf. A perfect marriage of nutty pistachios, aromatic cardamom, and floral rose, this vegan and gluten-free dessert is topped with a vibrant pink frosting made from cashews and beetroot powder for color. It’s a celebration of textures and tastes, promising a delightful culinary journey in each slice. Whether it’s for a special occasion like Mother’s Day or a luxurious treat to accompany your afternoon tea, this loaf cake is sure to impress.


For the Loaf:

  • 1 cup (240ml) unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 cup (60g) pistachios, finely chopped
  • 2 tablespoons rose water

For the Glaze:

  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons rose water
  • Crushed pistachios, for garnish
  • Dried rose petals, for garnish


  1. Preheat oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
  2. Mix almond milk and apple cider vinegar. Set aside for 5 minutes to curdle.
  3. In a large bowl, whisk together sugar, oil, vanilla extract, and almond milk mixture until well combined.
  4. Sift in flour, baking powder, baking soda, salt, and cardamom. Stir until just combined. Fold in chopped pistachios and rose water.
  5. Pour batter into prepared pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. For the glaze, whisk together powdered sugar and rose water until smooth. Drizzle over cooled loaf. Sprinkle with crushed pistachios and dried rose petals before serving.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes

Kcal: 295 kcal | Servings: 12 servings


Q1: Can I substitute the beetroot powder with something else for the frosting? A1: If beetroot powder is not available, pink food coloring can be used as an alternative to achieve the desired vibrant hue for the frosting.

Q2: What makes this loaf cake both vegan and gluten-free? A2: The cake is made with ground pistachios, oat flour, gluten-free plain flour, and sweetened with maple syrup. Coconut yogurt is used instead of oil, adding moisture without heaviness. The frosting is cashew-based, avoiding dairy, and the cake avoids gluten-containing ingredients.

Q3: Can I use store-bought oat flour and pistachio meal? A3: Yes, store-bought oat flour and pistachio meal can be used for convenience. Ensure the pistachio meal is unsalted and the oat flour is certified gluten-free if necessary.

Q4: How can I store this loaf cake? A4: This Pistachio Cardamom Rose Loaf can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.

Q5: Is there a substitute for maple syrup in the recipe? A5: Agave syrup can be a suitable vegan alternative to maple syrup, though it may slightly alter the taste.


The Pistachio Cardamom Rose Loaf is more than just a cake; it’s an exploration of flavors that are both intricate and harmonious. Drawing inspiration from the rich culinary traditions of the Middle East, this loaf cake offers a unique taste experience with its blend of pistachio, cardamom, and rose. Its vegan and gluten-free composition makes it an inclusive option for various dietary preferences. Delightful to look at and even more delightful to eat, this loaf is a testament to the creativity and versatility of modern baking, proving that indulgence and healthfulness can indeed go hand in hand.


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