(AD) There are a couple of things I have struggled with since trying to attempt a mostly vegan/plant based diet. One of those things is cake. I love cake and trying to find delicately light, fluffy cakes that taste amazing can be a challenge.
A friend of mine gave me a very basic vegan cake recipe consisting of 5 ingredients. These ingredients were self raising flour, baking powder, sunflower oil, water and sugar. From this base I realised that I could add whatever I wanted to the recipe to create gorgeous cakes that were full of flavour and still vegan. I had been experimenting with different flavours and when Buy Whole Foods Online got in touch to ask to send me some products, I jumped at the chance to experiment with cakes and bakes.
Buy Whole Foods Online are based in Kent and was started by two cousins who had a passion for organic, whole, healthy foods and a dream to make them easily accessible and more affordable to customers. They now employ over 50 staff with a warehouse brimming with stock including dried fruits, chocolate, nuts and even aromatherapy and supplements. The pricing is competitive and there are multiple size options so you don’t need to purchase more than you need. I love this as it cuts down on waste, packaging and cost.
I asked to be sent dried rose petals as rose is one of my favourite flavours. Light, delicate and floral, it reminds me of spring. Paired with pistachio and lemon, it is subtle and reminds me of Turkish delight. If you like this flavour combo, you will love this cake! You can also use the petals in tea along with other baking recipes. You could even use them as 100% natural and compostable confetti!
Vegan Rose, Lemon and Pistachio cake
For the cake
275g Self raising flour
For the topping
Heat a fan assisted oven to 180° and line your loaf tin with baking parchment.
Mix the flour, sugar, baking powder and lemon zest in a bowl.
Add the vegetable oil, lemon juice, rose essence and water and mix.
Add in the rose petals and crushed pistachios and fold in gently.
Place in the centre of the oven for 40 minutes, until a skewer comes out clean. Poke the skewer multiple times through the top of the cake to create holes. Cool on a wire rack.
For the topping firstly mix the sugar and lemon juice in a pan over a medium heat until the sugar dissolves. While warm, pour over the cake allowing it to seep into the holes. This will make the cake lovely and moist.
Mix the rose water with the icing sugar and loosen with a little water to make pourable icing. Pour this over the cake and immediately decorate it with the remaining crushed pistachios and rose petals. The icing will help the decorations to stick to the cake.
There you have it, my vegan rose, lemon and pistachio cake. I hope you enjoy it as much as I do. It looks beautiful and is even more beautiful in real life. You could even add cardamom to the flavour to create a vegan version of a Persian love cake.
Visit buywholefoodsonline.co.uk to see what they have to offer.