Dessert

Vegan Persian Love Cake Recipe

Name: Vegan Persian Love Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: Persian
Ingredients: 100 g (3 ½ oz) vegan butter (melted); 150 g (⅔ cup) caster (superfine) sugar; 120 ml (½ cup) unsweetened non-dairy milk (soy recommended); 120 g (½ cup) plain non-dairy yoghurt; Finely grated zest of 1 large orange; Juice of half an orange (40-50 ml); 1 tablespoon rose water; 12 cardamom pods; 1 teaspoon ground nutmeg; 200 g (2 cups) ground almonds; 200 g (1 + ⅔ cups) plain (all-purpose) flour; 1 ½ teaspoons baking powder; ¼ teaspoon bicarbonate of soda (baking soda); ¼ teaspoon salt; 50 g (5 tablespoons) chopped pistachios; 4 tablespoons caster or granulated sugar; 4 tablespoons lemon juice; 200 g (1 + ⅓ cups) icing (powdered) sugar; Juice of 1 lemon; Chopped pistachios; Edible dried rose petals

ByNaomi Fletcher November 7, 2025November 7, 2025

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Introduction

This Vegan Persian Love Cake is a fragrant and moist treat infused with rose water, cardamom, and citrus. Its subtle floral and nutty flavors make it a perfect centerpiece for any gathering, offering a delightful twist on traditional cakes without any animal products.

A single-layer golden brown cake is placed on a clear glass cake stand with a wide base. The cake is covered with smooth white icing that drips down the sides unevenly. On top, there is a thick circle of crushed green pistachios and dark pink dried rose petals, giving a colorful and textured border around the edge. The background is a white marbled texture with some scattered pistachios and rose petals around the stand. The scene includes a white cloth and small white bowls filled with pistachios and rose petals in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g (3 ½ oz) vegan butter (melted)
150 g (⅔ cup) caster (superfine) sugar
120 ml (½ cup) unsweetened non-dairy milk (soy recommended)
120 g (½ cup) plain non-dairy yoghurt
Finely grated zest of 1 large orange and juice of half (40-50 ml juice)
1 Tablespoon rose water
12 cardamom pods
1 teaspoon ground nutmeg
200 g (2 cups) ground almonds
200 g (1 + ⅔ cups) plain (all-purpose) flour
1 ½ tsp baking powder
¼ teaspoon bicarbonate of soda (baking soda)
¼ tsp salt
50 g (5 Tablespoons) chopped pistachios
4 Tablespoons caster or granulated sugar
4 Tablespoons lemon juice
200 g (1 + ⅓ cups) icing (powdered) sugar
Juice of 1 lemon
Chopped pistachios and edible dried rose petals to garnish

Instructions

Step 1: Preheat the oven to 190°C/170℃ fan/375°F/gas mark 5. Grease a deep, 23 cm (9 inch) round cake tin with a removable base and line the bottom with baking parchment.
Step 2: In a large bowl, whisk together the melted vegan butter, caster sugar, non-dairy milk, yoghurt, orange zest and juice, and rose water until well combined.
Step 3: Place the cardamom pods in a mortar and bash with a pestle until the seeds come away. Discard the pods and grind the seeds to a fine powder.
Step 4: Sift together the ground cardamom, nutmeg, ground almonds, all-purpose flour, baking powder, bicarbonate of soda, and salt in a separate bowl.
Step 5: Add the dry ingredients to the wet mixture and stir using a balloon whisk until no dry lumps remain. Fold in the chopped pistachios gently.
Step 6: Scrape the batter into the prepared cake tin and level the surface. Bake for about 35 minutes, or until a skewer inserted into the center comes out clean.
Step 7: While the cake bakes, prepare the syrup by placing caster sugar and lemon juice in a small pan over low heat. Stir until the sugar dissolves, then bring to a boil and remove from heat.
Step 8: Once baked, let the cake cool in the tin for 10 minutes. Poke holes all over the top with a toothpick and drizzle the warm syrup evenly, allowing it to soak in. Let the cake cool in the tin for about 30 minutes, then turn out onto a wire rack to cool completely.
Step 9: To make the icing, sift the icing sugar into a bowl. Gradually stir in lemon juice until the icing reaches a thick but pourable consistency. Spoon it over the top of the cooled cake and gently guide it towards the edges with the back of a spoon.
Step 10: Garnish with chopped pistachios and edible dried rose petals before serving.

Tips & Variations

For a nut-free version, substitute ground almonds with oat flour and omit pistachios.
Adjust the rose water amount to taste, but be careful—too much can overpower the delicate flavors.
Use a silicone spatula to fold ingredients gently to keep the batter light and airy.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it covered in the refrigerator for up to 5 days. Reheat slices gently in the microwave or enjoy cold—both ways preserve flavor and texture well.

How to Serve

A single-layer cake with a light brown, crumbly texture is covered with white icing that drips down its sides, placed on a clear glass cake stand. The top edge of the cake is decorated with a mix of chopped green pistachios and small dark pink rose petals. A slice of the same cake, showing a moist interior filled with bits of pistachios, is served on a white scalloped plate in front of the cake stand. The slice also has a layer of white icing on top, with pistachios and rose petals sprinkled over it. Some crumbs and toppings lie scattered around the plate, and a fork holding the slice rests on the plate. The background and surface are a white marbled texture, with a white cloth napkin folded near the cake stand. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of non-dairy milk?

Yes, feel free to use almond, oat, or coconut milk depending on your preference. Just make sure it is unsweetened to maintain the right sweetness balance.

Is it necessary to use rose water?

Rose water is traditional and adds a subtle floral note, but if unavailable, you can omit it or replace with a teaspoon of vanilla extract for a different flavor.