Vegan Rosewater and Pistachio Cake
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Delicious Vegan Rosewater and Pistachio Cake - with nuts and chia seeds for added protein, making this a great post-workout recovery cake
  • For the cake:
  • 250ml soya or almond milk
  • 125ml vegetable oil
  • 225ml soya yoghurt
  • 3 tablespoons rosewater
  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 175g brown sugar
  • 100g pistachios, ground
  • 1 tablespoon chia seeds
  • For the frosting:
  • 125g vegan margarine
  • 150g icing sugar
  • 1 teaspoon cider vinegar
  • 25g pistachios, ground
  • Pinch salt
  1. To make the cake, first preheat the oven to 180C / 170Fan / Gas4 / 350F.
  2. Grease and line a 12inch x 9inch baking tray.
  3. Place the soya milk, vegetable oil, sugar and rosewater in a blender (or a large bowl if you're using a whisk). Mix together on a high speed until the mixture is frothy.
  4. Add all of the other cake ingredients and blend well.
  5. Pour into the lined baking tray and bake for 30-35 minutes until a skewer comes out clean.
  6. Place the baking tray on a cooling rack and set aside to cool.
  7. To make the frosting, place all the ingredients except the ground pistachios in a bowl or blender and mix together well.
  8. Spread on top of the cake with a palette knife.
  9. Sprinkle on the pistachios.
Recipe by Veggie Runners at