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Rose & Pistachio Chocolate Almond Cake

Course Dessert
Cuisine Baking


  • 2/3 cup olive oil
  • 2 cups caster sugar
  • 2 cup GF self raising flour
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 1/2 cups non dairy milk mixed with 1 tsp apple cider vinegar
  • 2 tbsp chopped pistachio nuts
  • 1/3 cup ground almonds
  • 1-2 tbsp dried rose petals (depending on how fragrant you would like this!)

Frosting (vegan butter icing)

  • 4 heaped tbsp vegan stick butter
  • 2 cups icing sugar
  • Dash pink food colouring/natural berry powder


  • Preheat your oven to 175c and line two loose bottom cake tins with baking paper. ( I tend to line the bottom, then grease the sides with vegan butter) I have used 16cm tins here)
  • Combine the vinegar, milk and oil and set aside.
  • In a large mixing bowl, add all of your dry ingredients and mix well. Pour in the wet mixture and fold until everything is fully incorrporated.
  • Divide your cae batter evenly between your tins and place into the oven to bake for around 30 minutes, or until cooked through.
  • Allow to cool competely whilst preparing the icing.
  • Using an electric mixer, beat the butter until light and fluffy. Gradually add in the powdered sugar whislt mixing, then the food colouring/powder until you reach your desired shade of pink.
  • Sandwich the cakes together using your frosting, then use the remaing mixture to cover the cake! Decorate with toppings of choice and enjoy!
Keyword chocolate, chocolate cake