Ingredients
Scale
Cake:
- 3 cups – flour
- 3/4 cup maple syrup
- 1 1/2 teaspoons baking powder
- 1 1/2 tbs orange zest
- 1/2 tsp cardamom
- 1 tbsp orange blossom water (optional)
- 1 tsp almond extract
- 1/4 cup rose water
- 3/4 teaspoon salt
- 4 Follow Your Heart vegan eggs combine with 1/2 almond milk or water
- 3/4 cup oil
- 1 cup almond milk (room temp)
- 1tsp vanilla extract (optional)
Glaze:
- 2 cups organic powdered sugar
- 2 tbsp rose water
- 1/2 cup crushed pistachios
- Rose petals for garnish (optional)
Instructions
- Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the mold with flour (optional)
- Whisk the flour, orange zest, baking powder, cardamom, saffrons, and salt together in a large bowl. Add the vegan eggs, oil, almond milk, vanilla extract, almond extract, rose water, blossom water (optional), and mix with in a standing or hand mixer on medium speed until smooth, about 2 minutes.
- Pour the batter into the pan. Bake until the cake is lightly browned and springs bake when gingerly pressed with a finger, 30 to 40 minutes.
- Cool on a wire rack for 15 minutes. Remove from the pan, place back on the rack, and cool completely before frosting.
- Make the glaze: combine the powdered sugar and rose water and whisk until smooth. Modify the powdered sugar and rose water to achieve the desired consistency. Garnish with pistachios and rose petals. Glaze should cling to the cake, if too runny simply allow the icing to set for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1