Aromatic, moist, and irresistibly beautiful, this cake is an ode to love itself. With the delicate notes of cardamom, rose, and lemon, it’s perfect for a celebration or a heartfelt treat.
Ingredients
For the cake:
1 1/2 cups almond meal
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cardamom pdr
1/4 tsp salt
1/2 cup coconut yogurt
1/2 cup plant-based milk (like almond or oat)
1/4 cup melted coconut oil
1 tsp rose water
1 tsp vanilla extract
Zest of 1 lemon
For the glaze:
1 cup powdered sugar
2-3 tbsp lemon juice
For garnish:
1/4 cup chopped pistachios
Dried rose petals
Directions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking
In a large mixing bowl, whisk together the almond meal, all-purpose flour, sugar, baking powder, baking soda, cardamom, and salt until evenly combined.
In a separate bowl, whisk together the coconut yogurt, plant-based milk, melted coconut oil, rose water, vanilla extract, and lemon zest. The mixture should be smooth and fragrant.
Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid over-mixing to ensure the cake remains light and tender.
Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing.
In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice. Add more lemon juice, a teaspoon at a time, until the glaze reaches a smooth and pourable consistency.
Carefully drizzle the glaze over the cooled cake, letting it cascade naturally down the sides. Top with chopped pistachios and a sprinkle of dried rose petals for an elegant, romantic finish.