Craving a cake that feels as exotic as it is comforting? This Pistachio Cardamom Rose Loaf blends Middle Eastern flavors into a vegan, gluten-free cake that’s dense, moist, and incredibly aromatic. With its soft green hue, creamy pink rose frosting, and crunchy pistachio topping, it’s not just a dessert — it’s a celebration of flavor.
Whether you’re serving it at tea time, brunch, or as a thoughtful gift (yes, it’s perfect for Mother’s Day!), this loaf will delight everyone at the table.
Looking for more pistachio magic? Check out our vegan pistachio rolls for another beautiful loaf-style creation.
Ingredients
For the Loaf
- 1 cup (125g) ground pistachios (unsalted and raw, processed finely)
- 2/3 cup (70g) oat flour (gluten-free if needed)
- 1/4 cup (40g) gluten-free all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cardamom
- 1/2 cup (120ml) coconut yogurt
- 1/3 cup (80ml) maple syrup
For the Frosting
- 1 cup (150g) raw cashews (soaked, drained)
- 1/4 cup (60ml) plant-based milk (add more if needed)
- 3-4 tbsp maple syrup
- 2 tsp beetroot powder (or a few drops of pink natural food coloring)
- 1/2 tsp vanilla extract
- 1/4 to 1/2 tsp rose water (adjust to taste)
To Decorate
- Chopped pistachios
- Fresh pomegranate seeds
Instructions
Step 1: Prepare the Loaf
- Preheat oven to 350°F (180°C) or 160°C fan.
- In a large mixing bowl, whisk together ground pistachios, oat flour, gluten-free flour, baking powder, salt, and cardamom.
- Stir in the coconut yogurt and maple syrup until smooth and well combined.
- Line a 22x12cm loaf pan with parchment paper and pour in the batter.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the loaf cool completely in the pan.
Step 2: Make the Frosting
- Blend soaked cashews, milk, maple syrup, vanilla, rose water, and beetroot powder until creamy.
- Add more milk if the frosting is too thick.
Step 3: Decorate and Serve
- Spread frosting evenly over the cooled loaf.
- Sprinkle with chopped pistachios and pomegranate seeds.
- Slice and enjoy!
Discover great ideas like our vegan pistachio cream brownies that complement this rose loaf beautifully.
Pro Tips
- Use fresh cardamom: Grinding your own pods provides a punchier flavor.
- Coconut yogurt swap: If unavailable, unsweetened almond yogurt works too.
- Sweetness control: Taste frosting and adjust maple syrup to your liking.
Don’t miss our homemade Italian-style pistachio cream to pair with this loaf as a side dip or filling.
Storing the Loaf
Keep this loaf fresh by storing it in an airtight container:
- Room temp: Up to 2 days (if cool and dry).
- Fridge: 5-7 days.
- Freezer: Wrap in foil, store up to 2 months. Thaw at room temp.
Variations You Can Try
- Add citrus: Lemon zest adds brightness.
- Make it nut-free: Use sunflower seeds and coconut cream.
- Turn it into cupcakes: Bake batter in muffin tins for 20-22 mins.
Want more flavor-packed inspiration? Try our vibrant pistachio milk cake for a creamy twist.
Nutritional Info (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Carbs | 22g |
| Protein | 5g |
| Fat | 12g |
| Sugar | 9g |