Vegan Pistachio Rosewater Cardamom Cake with Buttercream Frosting
Adapted from VCTOTW
1/2 cup vanilla soy yogurt
2/3 cup soy milk
1/3 cup canola oil
3/4 cup plus 2 tablespoons granulated sugar
1 to 2 tablespoons rosewater
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Generous pinch of cardamom
1/3 cup finely chopped pistachios, lightly toasted if desired
1/2 cup more of finely chopped pistachios, for decoration, if desired
1. Preheat oven to 350 F. Lightly grease two 6-inch cake pans.
2. In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, and rosewater. Sift in flour, cornstarch, baking soda, baking powder, cardamom and salt. Mix until relatively smooth. Fold in pistachios. Fill cake pans about half way, until both are even. Bake 25-28 minutes (time varies). Transfer to a cooling rack and let cool completely before inverting and frosting.
For the Fluffy Buttercream Rosewater Frosting (I halved the original recipe):
1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 3/4 cup confectioners' sugar, sifted if clumpy
1 teaspoon vanilla extract
2 to 3 tablespoons soy creamer or milk
1 to 2 teaspoons rosewater
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla, soy milk, and rosewater, beat for another 5 to 7 minutes until fluffy.
Frost the bottom layer of the cake, sprinkle chopped pistachios before putting on second layer, and frost the rest of the cake. Sprinkle/press pistachios around the outside of the cake, and sprinkle with light pink or peach crystals if desired. And there you have it.