Dangerously delicious: this vegan pistachio, cardamom and rose cake

Guys, I’m in heaven. Candyfloss pink and pistachio green – my two favorite colors – come together in this cake inspired by my favorite cuisine: Middle Eastern.

While scrolling through Pinterest, I came across this beauty of a cake. Nutty from the pistachios, flavored with cardamom, rose-flavored glaze, generously decorated with pistachios and pomegranate seeds for a beautiful color contrast, and deliciously moist in texture. ‘Think: baklava meets Turkish delight,’ it said. And for anyone interested: it’s vegan and gluten-free, too. What more could anyone want? Well, that’s simple: to eat this, of course!

Here’s how to make the pistachio, cardamom and rose cake:

• Preheat the oven to 180ºC
• Mix the ground pistachios, oat flour, gluten-free flour, baking powder, salt and cardamom in a large bowl
• Add the yogurt and maple syrup and mix well
• Pour the batter into a loaf tin lined with baking paper
• Bake for about 35–40 minutes and then let it cool completely
• For the glaze: add all the glaze ingredients to a food processor and blend until smooth
• Once the cake has cooled completely, spread the glaze over the cake and decorate with the pistachios and pomegranate seeds.
• Enjoy!

Image: Nadia’s healthy kitchen

Also read:

• Recipe: mango cheesecake
• Recipe: Flügel cupcakes from the Airfryer (oven works too)
• Mini pancakes are the perfect breakfast! (but not for six-pack abs)