This gluten-free, vegan pistachio and rose water cake is inspired by a reader’s memory of rose-syrup treats from childhood and by the delicate Mediterranean desserts found in Middle Eastern cafés. Light, fragrant, and refined-sugar free, this cake highlights the lovely pairing of pistachios and rose water for a uniquely floral, nutty dessert.
I’ve made pistachio-rose cupcakes before, but wanted to create a simple bundt cake that’s one-bowl and easy to prepare. The cake is fragrant without being overpowering — a little rose water goes a long way — and the pistachios add a pleasant texture and rich flavor. If you enjoy floral desserts, this is a cake you’ll likely love.
If you’re unfamiliar with rose water, it’s simply water infused with rose petals and sold in culinary-grade form. Use food-grade rose water only — essential oils are not a substitute and can taste soapy. You can find culinary rose water in specialty markets or health food stores. Use it sparingly to keep the cake balanced and aromatic.
Pistachio Rose Water Cake
4.9 from 11 reviews
Soft gluten-free vegan cake made with fresh pistachios and fragrant rose water.
- Author: Audrey @ Unconventional Baker
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 9.5″ bundt cake
- Category: Cake
- Method: Baked
- Cuisine: Dessert
Ingredients
Wet:
- ¾ cup unsweetened applesauce (homemade or store-bought)
- 1½ cups maple syrup
- ½ cup water
- ¼ cup non-dairy butter, melted (or neutral cooking oil)
- 2 tbsp rose water (food grade)
- 2 tsp pure vanilla extract
- 2 tsp almond extract
- 1 tbsp lemon juice
Dry:
- 2¼ cups gluten-free flour blend (suggested: 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ¾ tsp guar gum) or a store-bought GF blend
- 1 tsp cinnamon
- ½ tsp cardamom
- dash of salt
- 1 tsp baking soda
Fold-Ins:
- 1 cup pistachio nuts, chopped or roughly chopped
Optional:
- Coconut milk powder or non-dairy milk powder for dusting, or a light dusting of icing sugar if desired
Instructions
- Preheat the oven to 350°F (175°C). Grease a non-stick 9.5″ bundt cake pan and set aside.
- In a mixing bowl, combine all wet ingredients until smooth. Add the dry ingredients and mix until fully incorporated. Fold in the pistachios, taking care not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top so it’s evenly distributed.
- Bake for about 40 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and allow the cake to cool on a wire rack before unmolding.
- Optional: dust the cooled cake with coconut milk powder or a light sprinkle of icing sugar. Slice and enjoy.