(Michel Verpoorten)

Vegan Persian Love Cake

by | April 18, 2020

This vegan recipe is the perfect mix of whimsy and romance — amounting in a recipe you won’t soon forget!

A delightful creation to share with your kids or that special someone, this cake — from Sara of internationally inspired food blog Like It To Taste — is loaded with flavor and moist as can be.

Try today for a wholsome dessert with a little extra wow factor.

vegan almond flour

Vegan Persian Love Cake


  • 1 3/4 cup almond flour 
  • ¾ cup almond milk
  • 1 tbsp cider vinegar
  • 2 tsp cardamom 
  • A pinch of salt
  • ¾ cup sugar
  • 2 tsp of vanilla extract 
  • 1 tsp baking soda
  • ¼ cup coconut butter
  • ½ cup pistachio powder 

For the glaze

  • 1 tbsp rose water
  • 3 tbsp Maple syrup 
  • Some roses and pistachio for garnishing 


  1. Preheat oven to 180°C. Prepare a cake pan and set it aside.
  2. In a large bowl, mix the almond flour, stevia or sugar, salt and baking soda and mix all the ingredients until it becomes light, about 2 minutes.  
  3. Add almond milk, cardamom, coconut butter and vinegar and give it a quick quick whisk with hand whisk until well combined. 
  4. Grease your cake pan and pour batter into it. Add some crushed pistachio on top. 
  5. Bake the cake for 40 minutes until the cake is golden brown on top. Remove from the oven and check using toothpick method.
  6. Allow it to cool for 30 minutes.
  7. In a small bowl, mix maple syrup and rosewater until completely combined
  8. With a skewer, poke some holes in the cake. Pour mixture over.
  9. Decorate as you wish with small rose petals and pistachios.
  10. Serve and enjoy! 

Don’t forget to check out Sara’s blog to find her other vegan offerings.

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One Response to “Vegan Persian Love Cake”

  1. Vegan Persian Love Cake – Vegan simplicity
    April 18th, 2020 @ 6:09 pm

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