Vegan Pesto, Pistachio & Rose Cake
Ingredients
- 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
Instructions
- 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!