Vegan Rose Pistachio Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.9

(24)

This showstopping layer cake proves that skipping eggs and dairy doesn't mean skipping elegance. Ground raw pistachios folded right into the batter give each slice a nutty, slightly earthy depth, while rose water threads a delicate floral note through both the cake and the creamy vegan buttercream frosting. The trick to getting a tender, moist crumb without eggs is the classic plant-based milk and apple cider vinegar combination — it curdles just enough to mimic buttermilk and keeps the layers soft and springy. Vegan butter whipped with powdered sugar and a touch more rose water creates a frosting that's genuinely fluffy and rich, not waxy or flat like some dairy-free versions can be. Finished with crushed pistachios and dried rose petals, it looks like something out of a Parisian patisserie window. With 12 generous servings, this is the kind of cake you bring to a celebration and watch disappear before you've even had a slice yourself.

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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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