Chocolate, rose and pistachio vegan cake

Chocolate, rose and pistachio cake

Makes: 1 cake


225g plain flour
1 ½ tsp bicarb of soda
½ tsp salt
1 ½ tsp espresso powder
75g cocoa powder
300g dark brown sugar
375ml boiling water
100ml coconut oil
1 ½ tsp white wine vinegar

75g margarine
50g dark brown sugar
1 ½ tsp espresso
1 ½ tsp cocoa powder
150g dark chocolate

Dried rose petals
Handful pistachios, roughly chopped

1. Pre-heat the oven to 160’C.
2. Line a cake tin.
3. For the icing, chop the dark chocolate and set aside.
4. Next add all the other icing ingredients to a pan and melt together.  
5. Then add the dark chocolate and mix well.  Leave, stirring occasionally to thicken slightly.
6. Combine all ingredients for the cake in a bowl and mix till smooth.
7. Tip into the lined cake tin and bake for 30-35 minutes.
8. Once icing has thickened enough to hold itself on top of the cake and the cake has cooled, ice it by spreading it with a spatula.
10. Sprinkle with the rose petals and the pistachio nuts.  
11. Chill for at least an hour and enjoy!

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