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Vegan Pistachio and Rose Cake

Vegan Pistachio and Rose Cake

Posted by Marie-Eve Maitland on 30th Jan 2024

I was invited to a friend's birthday celebration and I was told one of the guest was vegan. As you might be aware, the vegan diet excludes any animal products so eggs and dairy (including butter) were banned. I often replace butter by coconut oil and switching the fat in the recipe was fine by me but the eggs were going to be a bit tricky as I had, on a few occasions, used egg substitutes in cakes and had not been completely happy with the texture.
 
I found a long forgotten recipe in a scrapbook and changed it to accommodate my friend and to my surprise the result was better than expected. I had also made a Genoese sponge cake with a berry and cream filling for the occasion (definitely not vegan) and the vegan option was preferred by quite a few guests. Still not sure how I feel about that...
 
Ingredients

Cake
1 cup unsweetened almond milk
¾ cup coconut yoghurt
½ cup organic coconut oil (melted)
1 cup coconut sugar
2 tablespoons rosewater
2 cups plain flour
3 tablespoon cornflour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon Himalayan salt
½ teaspoon ground cardamom
¾ cup pistachio nuts
 
To decorate: ¼ cup pistachio (finely chopped) + dried rose petal + icing sugar
 
Rosewater Syrup
½ cup water
¼ cup coconut sugar
Generous squeeze of lemon juice
1-2 teaspoons rose water

 
Directions

  1. Preheat the oven to gas mark 4 and line the bottom of a 20-21cm cake tin with baking parchment and flour the side of the tin to prevent the cake for sticking
  2. In a large bowl, mix together almond milk, coconut yogurt, coconut oil, coconut sugar, and rosewater
  3. Sift the dry ingredients (flour, baking powder, bicarbonate of soda, salt and cardamom) and mix with the wet mixture until smooth
  4. Fold the pistachio nuts and pour in the baking tin
  5. Bake for 35-45 minutes or until a knife comes out clean. Wait 10 minutes and gently take the cake out of the tin and let it completely cool on a baking rack
  6. To make the syrup, mix the water and sugar in a pan on medium heat until the sugar has dissolved. Let it reduce by half and take off the heat, add the rosewater and lemon and, using a fork, drizzle over the cake
  7. Sprinkle your pistachios & rose petals (edible) onto the cake whilst the syrup is still warm and sticky
  8. Dust over icing sugar just before serving (if using).

And about the ingredients we used...

Himalayan Salt

Himalayan Salt is considered to be the purest salt on Earth. Never exposed to any environmental impurities for over 250 million years. Himalayan Salt contains all of the 84 elements found in your body.

Pistachio Nuts
 
A great source of healthy fats, fiber, protein, antioxidants, and various nutrients, including vitamin B6 and thiamine. They’re delicious, versatile, and fun to eat. For most people, including pistachios in their diet is a great way to improve overall health. (HealthLine)
 
Quick and easy guide to making your own nut Mylk
 
  1. Gently clean the nuts under cold water and cover them with filtered water overnight. They will expand
  2. Once they have soaked, drain the water. At this point the nuts will be soft
  3. Put the them in your blender along with 2 cups of water, a pinch of salt and also the dates/vanilla/cinnamon (if using) and blend at high speed for a few 5 minutes
  4. Put your metal strainer lined with a cheese cloth over a large bowl and pour the mixture in
  5. Gather the cheese cloth and squeeze and press to extract as much mylk as possible.