Delicious Vegan Rosewater and Pistachio Cake - with nuts and chia seeds for added protein, making this a great post-workout recovery cake
Ingredients
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
Instructions
To make the cake, first preheat the oven to 180C / 170Fan / Gas4 / 350F.
Grease and line a 12inch x 9inch baking tray.
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.
Add all of the other cake ingredients and blend well.
Pour into the lined baking tray and bake for 30-35 minutes until a skewer comes out clean.
Place the baking tray on a cooling rack and set aside to cool.
To make the frosting, place all the ingredients except the ground pistachios in a bowl or blender and mix together well.
Spread on top of the cake with a palette knife.
Sprinkle on the pistachios.
Recipe by Veggie Runners at https://www.veggierunners.com/2014/11/12/vegan-rosewater-and-pistachio-cake/