rose pistachio and cardamom loaf

Rose Pistachio and Cardamom Loaf Cake

My rose pistachio and cardamom loaf cake was inspired by the stunning smells and flavours of India. Earthy pistachio, fragrant cardamom, and floral rose come together in this eggless bake create an incredible stunning cake that is truly out of this world.

rose pistachio and cardamom loaf

A little part of me

Many of you may already know or have worked out that my family originates from India. Whilst it has been many many years since I visited India, with all her stunning colours and inspiring smells, the feeling of being in that special place has never left me.

rose pistachio and cardamom loaf

Lucky for me, I grew up enjoying the beautiful food and flavours of India, of course. Surely, no one can fail to be inspired by all the different sights and smells of India. Additionally, after growing up in an Indian household, just the thought of all the vibrant fragrances and smells that came from our kitchen when I was growing up make me salivate 🤤

This has had a knock-on effect on my tastes now: in cooking both savoury and sweet dishes, I love playing with colours, flavours and spices. In our family, we enjoy a variety of cuisines from all over the world, but I love mixing it all up to create amazing fusion dishes that are truly unique.

rose pistachio and cardamom loaf

Inspiration strikes

I grew up enjoying kulfi. If you don’t know what it is, it’s basically a type of Indian ice cream. It’s rich and delicious and silky creamy and I could eat a whole vat of the stuff!! I love the warmth of the cardamom in it, it’s just so homely and comforting.

Fast forward to one sunny summer’s day, when my family and I were enjoying some kulfi together, the idea hit me: why don’t I use the delicious flavours of kulfi to create a bake? And so my experimenting began in earnest. I knew I wanted to include some pistachios in this bake, purely because I adore them, but also knew I wanted some warming cardamom flavours in too.

But something was missing.

rose pistachio and cardamom loaf

Inspiration struck when I remembered another childhood favourite: gulab jamun! It uses not only my much wanted cardamom as a starring flavour, but a light floral rose too. And I knew, with just the thought of the three flavours together, that I was onto a winner.

Totally in love

Guys, if you avoid eggs and have already checked out my eggless cookies, then you will agree with me: this eggless loaf cake is EVERYTHING.

Beautiful and tender, flavourful and fragrant. Just baking it takes me back to those smells from my childhood kitchen.

And then, imagine when you have a slice of this stunner waiting for you. The scent of rose, the comfort of cardamom, and the rich earthiness of pistachios. Oh. Em. Gee. Guys, the first time I tried this rose pistachio and cardamom loaf I felt like I was back in my childhood home again.

Please try this one. I can assure you, it will fast become a favourite. You can thank me later 😘

Happy baking, my friends x

rose pistachio and cardamom loaf

Recommended equipment and ingredients I used *

Stand mixerLoaf tin
Loaf linersGlass bowl
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Rose Pistachio and Cardamom Loaf Cake (Eggless)

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Recipe by movers and bakers Course: DessertCuisine: British, Indian, FusionDifficulty: A little effort


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Bursting with rose pistachio and cardamom, you will fall in love with this eggless loaf cake!


  • For the loaf cake
  • 150 g (½ cup + 3 tbsp) unsalted butter, at room temperature

  • 230 g (1 cups + 2 tbsp) caster sugar

  • 1 tsp vanilla extract

  • 240 g (1 cup) plain yoghurt (I use Greek yoghurt)

  • 120 ml (½ cup) water

  • 320 g (2 cups) plain (all purpose) flour

  • 1 tsp baking powder

  • 1 tsp bicarbonate of soda (baking soda)

  • ½ tsp salt

  • 2-4 tsp green cardamom powder (freshly ground is best, but use 1-2tsp if fresh)

  • 100 g (1 cup) pistachios, chopped

  • For the glaze
  • 320 g icing (powdered) sugar

  • 1 tsp rose water

  • 2-4 tbsp milk

  • red/pink food colouring, optional but pretty!

  • small handful pistachios, roughly chopped

  • edible rose petals, optional


  • Preheat your oven to 160C/320F. Line a 2lb loaf tin with parchment and set aside.
  • In a large bowl, beat your butter and sugar until pale and fluffy. Add in vanilla and mix in. In a small separate bowl, mix together the yoghurt and water until combined, then tip into your butter mixture and beat to mix well. Sift in all the rest of the ingredients except the nuts, mixing well until completely incorporated, then finally fold in the nuts.
  • Tip your cake mixture into your prepared loaf tin and bake in your preheated oven for 60-75 minutes. I bake for an hour, then check by gently shaking my tin. If it moves, leave it in for another 5 minutes. When the wobble has gone, use a toothpick or wooden skewer (using a wooden tool is better than a metal skewer, I find) to check if your cake is done. The toothpick inserted into the cake should come out clean or with just a couple of small crumbs. Remove from the oven and cool completely before decorating.
  • To make the glaze, stir sugar, rose water and 2 tbsp milk together in a bowl, adding more milk as needed to get the consistency you want. Add a little bit of pink or red food colouring at this stage if you want to colour your glaze as I did. When you’re satisfied, pour your glaze over your cake, smoothing out over the top and allowing it to drip lazily over the edges. Leave to set for a few minutes, then garnish with additional pistachios and some edible rose petals if you wish.

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