Low Iodine Vegan Rose Pistachio Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.9

(24)

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Ingredients

12 servings

For the cake

1 cup raw shelled pistachios
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 ¼ cups organic cane sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
½ cup neutral oil (such as sunflower or canola oil)
2 tsp rose water
1 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
2–3 tbsp plant-based milk
1 tsp rose water
1 pinch fine salt

For serving

3 tbsp crushed pistachios (optional)
1 tbsp dried rose petals (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2
Add the raw pistachios to a food processor and pulse until finely ground, about 20–25 short pulses, stopping before the mixture turns to paste. The texture should resemble coarse almond flour.

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