Vegan Paleo Rose Cardamom Cake

A quarantine birthday story...

Vegan and grain free (so... dairy free and gluten free)

It was a lab-mate's birthday, and we were all isolated at our homes. Normally, if there's a birthday in our lab, we celebrate it during our lab meeting that week. When I joined the lab, I was disheartened to see that store-bought, plastic contained cupcakes and cookies were the norm. Luckily for my lab-mates, I love any excuse to bake. And luckily for me, I was able to save countless plastic containers from the landfill by becoming the lab treat-maker. 

Even though we were all now confined to our homes, I couldn't let the tradition die! I was inspired to make it vegan as we have vegans in the lab, but vegan treats aren't just for vegans. Have you ever found yourself in a situation where you're craving a dessert and you're ready to bake and you realize you're out of eggs? The worst! Cue the vegan treats. I swear you don't even miss the eggs or dairy in this cake; I dare you to see if someone realizes its vegan. It is moist and dense yet fluffy. The whipped coconut cream really ties it all together. 

Look at that crumb! 

The rose water mixed with the cardamom creates a lovely, floral yet subtle spice that goes so well with pistachios. I recommend pairing it with a chai latte (or some vanilla ice cream)! What are you waiting for? No fancy equipment needed, just mix everything in one bowl, pour it into two baking sheets, and toss it into the oven. Try it for your next event and save some plastic from the landfill!

Cake Ingredients:

• 3 cups almond flour (or 2 cups almond flour 1 cup ground pistachios)
• 1 cup cassava flour
• 1/3 cup tapioca starch
• 1 cup coconut sugar
• 1 2/3 cup nondairy milk (like cashew milk)
• 1 1/2 tsp lemon juice (or vinegar)
• 1/3 cup applesauce
• 1 1/2 tsp rose water
• 1/2 tsp cardamom
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt

Method:

1. Heat oven to 350F and prepare 2 round cake pans with parchment paper. 
2. Add lemon juice to nondairy milk and set aside. 
3. Sift dry ingredients together. 
4. Add applesauce and rose water to the lemon-milk mixture, and then pour into dry ingredients. 
5. Pour batter into prepared cake rounds and bake for 25-30 minutes.
6. Let cool on wire racks before removing from cake pans. 

Frosting Ingredients

• 1 can full fat coconut milk refrigerated overnight
• maple syrup, sugar, or stevia to taste
• 1 tsp vanilla extract
• chopped pistachios optional
• rose petals optional

Method: 

1. Scoop solidified cream out of can of coconut milk and discard the liquid. 
2. Add vanilla and sweetener of choice to bowl with coconut cream and whip until fluffy. 
3. Frost cake and decorate with pistachios and rose petals