Gluten-Free Vegan Pistachio Rose Water Cake {Refined Sugar-Free}

Pistachio Rose Water Cake

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 9.5" bundt cake
  • Category: Cake
  • Method: Baked
  • Cuisine: Dessert


Soft gluten-free vegan cake made with fresh pistachios and lovely, fragrant rose water.



  • ¾ cup unsweetened applesauce {I used homemade}
  • 1½ cups maple syrup
  • ½ cup water
  • ¼ cup non-dairy butter, melted {or cooking oil of your choice}
  • 2 tbsp rose water
  • 2 tsp pure vanilla extract
  • 2 tsp almond extract
  • 1 tbsp lemon juice


  • 2¼ cups of my gluten-free flour blend {combine 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ¾ tsp guar gum} {or, if using store-bought, I recommend Pamela’s Artisan Flour Blend}
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • dash of salt
  • 1 tsp baking soda


  • 1 cup pistachio nuts


  • Some coconut milk powder for dusting {or another non-dairy milk powder. Or use icing sugar if you’re not opposed}


  1. Preheat oven to 350F. Grease a non-stick 9.5″ bundt cake pan and set aside.
  2. Mix all wet ingredients in a mixing bowl. Add in dry ingredients and mix everything thoroughly. Fold in the pistachios. Transfer the cake batter into the bundt pan. Smooth out the batter and make sure it is distributed evenly.
  3. Bake in a pre-heated oven for 40 minutes, or until a skewer inserted down the center comes out dry. Remove from oven and cool on a wire rack.
  4. Optional: dust with some coconut milk powder and enjoy!