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.

Easy recipeEasy Gluten free Wheat free Low fat, low sugar, diabetic friendly Freezable recipe
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 2.9 / 5. Vote count: 9

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

15 min

Cook time

45 min

Total time

60

Meal

  • vegan-desserts

Servings

6

Ingredients

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

Instructions

  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.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Vegan Chickpea, Aubergine & Spinach Curry

Add to favourites
This delicious curry’s a sure-fire winter winner. With golden aubergine, earthy chickpeas, fresh spinach, and a fragrant coconut sauce, this dish is packed with flavour and texture. Plus, it’s really…

Banana Ice Cream

Add to favourites
Simple and super tasty ice cream recipe from the University of Aberdeen!

Watermelon Tuna

Add to favourites
Thank you to the University of Aberdeen for this creative and innovative dish!