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Vegan Pesto, Pistachio & Rose Cake

Prep Time 10 mins
Cook Time 40 mins
Course Dessert
Cuisine Baking


  • 1 cup + 2 tbsp caster sugar/coconut sugar
  • 3/4 cup vegan butter
  • 1 tbsp Sacla Vegan Basil Pesto
  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 2 cups GF self raising flour
  • 1 tsp baking powder
  • 2 tbsp crushed pistachios
  • 1 tbsp dried rose petals


  • Preheat your oven to 180c and lightly grease a loose bottom 20cm cake tin with vegan butter. Mix together the apple cider  vinegar and plant milk, then set aside for 5 minutes.
  • In a large mixing bowl, cream together the vegan butter and sugar until pale and fluffy. Whisk in the milk and cider vinegar mixture and your vegan pesto! 
  • Fold your wet and dry ingredients together and gently stir in the crushed pistachios and rose petals. 
  • Pour your cake batter into your greased tin and bake for around 40-45 minutes then allow to cool completely. 
  • Mix together the ingredients for the drizzle and adjust the sweetness to taste if needed. Piece a few holes in your sponge using a skewer and pour your syrup over the top. 
  • Frost with your favourite buttercream frosting or other toppings of choice and serve!
Keyword banana bread, gluten free, chai cake, pesto, vegan cake