Almond & Pistachio Sponge

A lovely warming sponge cake packed full of heart-healthy nuts and topped with fragrant dried rose petals and a sweet citrus glaze.

Gluten free
Wheat free
Low fat, low sugar

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Preparation time

15 min

Cook time

45 min

Total time



  • vegan-desserts




For the cake

1 cup of organic self-raising, gluten-free flour blend
1¼ cups ground almonds
¼ cup pistachios
1 tsp gluten-free baking powder
1 cup almond milk
⅔ cup coconut sugar
⅔ cup coconut oil
6 tbsp warm water
2 tbsp ground flaxseed
2 tsp ground cinnamon
2 tsp rose water
1 tsp lemon juice
1 tsp ground cardamom
1 tsp vanilla extract
Pinch sea salt

To decorate

1 tbsp dried rose petals
1 tbsp pistachios, roughly chopped
1 tbsp maple syrup
½ tbsp lemon juice


  1. Preheat the oven to 180°C or 160°C for a fan assisted oven. Line a 7-inch cake pan with baking parchment.
  2. To prepare the cake batter, add the pistachios to a food processor and blitz to a heavy crumb consistency. Add the pistachio crumbs to a large mixing bowl and sift in the gluten-free flour. Add the ground almonds, baking powder, cinnamon, cardamom and salt. Mix together well to combine.
  3. Add the ground flax to a small bowl with the warm water. Stir together to combine, creating a flax ‘egg’. Set aside whilst you prepare the rest of the cake.
  4. Cream the coconut oil and coconut sugar together in a mixing bowl or food processor. Add in the flax egg, vanilla extract, rose water and lemon juice. Mix until smooth.
  5. Slowly drizzle the almond milk into the wet ingredients a little at a time, stirring until smooth and well combined.
  6. Add the wet ingredients into the dry ingredients and beat together well until smooth.
  7. Spoon the cake batter into the lined cake tin and level with the spatula.
    Transfer the cake to the oven for 40-50 minutes or until golden brown all over, cooked through and a skewer comes out clean.
  8. Whilst the cake is cooking, whisk together the maple syrup and lemon juice.
  9. Once the cake is cooked but still warm, drizzle over the lemon juice and maple syrup mix then scatter over the rose petals and crushed pistachios.
  10. Serve warm.

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