Gluten-Free Pistachio Rosewater Cake

This Gluten-Free Pistachio Rosewater Cake blends the nutty richness of pistachios with the delicate sweetness of rosewater. The cake’s unique flavors and beautiful aroma make it an attractive dessert option. Whether for a special celebration or a treat to savor, this cake caters to gluten-free dessert enthusiasts, offering a delightful taste experience.

Ingredients

• 2 cups shelled pistachios, finely ground
• 2 cups gluten-free flour blend
• 1 cup sugar
• 1 cup coconut oil, melted
• 1 cup almond milk
• 2 tsp rosewater
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.
2. In a large bowl, mix the ground pistachios, gluten-free flour blend, sugar, baking powder, and salt until evenly distributed.
3. Add the melted coconut oil, almond milk, rosewater, and vanilla extract to the dry ingredients. Stir until the mixture is smooth and well combined.
4. Pour the batter into the prepared cake pan and use a spatula to smooth the top evenly.
5. Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Once baked, let the cake cool in the pan for about 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely.
7. Once cooled, the cake is ready to be served.

Keywords: Rosewater, Pistachio, Gluten-Free, Nutty, Floral

Spice Rack: Rosewater

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