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February 13, 2022 2 min read

Persian Love Cake

A delicately aromatic cake flavored with rosewater, lemon and cardamom.

Wondering how to say 'I love you' with a cake? Look no further! This is the ultimate 'love' cake - with subtle citrus, spice and rose water flavours. Get your taste buds ready.

This indulgent cake is completely eggless, and uses coconut yoghurt as a substitute. Decorated with pistachios and dried rose petals, this cake is truely somethng special - and an added bonus, it is gluten free!

So what's in it?

This indulgent desserti s not only bursting with flavour, but it is also a way to get a magnesium boost through your diet!

Some ingredients containing magneisum are almond meal, coconut yoghurt and the slivered pistachios.

Why not make this for a loved one this Valentine's Day? It is the perfect special occasion cake and is sure to impress!

PERSIAN LOVE CAKE

Gluten Free, Vegan

CAKE

1 cup gluten free flour
½ cup almond meal
1 cup coconut yoghurt
¾ cup coconut sugar
2 tablespoon rose water
½ teaspoon baking soda
1 teaspoon baking powder
½ cup melted coconut oil
2 teaspoon lemon juice
½ teaspoon lemon zest
¼ teaspoon salt
1 teaspoon ground cardamom
handful slivered pistachios (for garnish)
handful dried rose petals (for garnish)

GLAZE

¾ icing sugar
2 tablespoon soy milk
1 tablespoon rose water
½ teaspoon lemon zest

METHOD

METHOD FOR CAKE

Preheat the oven to 180 degrees.
Line an 8-inch cake pan with baking paper.
In a large bowl mix the coconut yogurt, oil, lemon juice, lemon zest, rose water, baking powder and baking soda together. Let rest for 2 minutes, allowing the baking soda to react with the lemon and yogurt.
Once bubbles start to appear, add your flour, almond meal, cardamon, salt & coconut sugar.
Mix until incorporated.
Bake for 40-45 minutes.
Allow the cake to cool completely before adding the glaze.

METHOD FOR GLAZE