What is Persian Love Cake and where does it come from?

Persian Love Cake is a traditional dessert from Persian cuisine, known for its fragrant blend of rosewater, cardamom, and almond flour. Recipes by Yasmin Khan, Nigella, and Ottolenghi have popularized it worldwide, making it a must-try for anyone interested in authentic Persian flavors.

Can I make gluten-free or vegan Persian Love Cake?

Yes! For a gluten-free Persian Love Cake, replace all-purpose flour with almond flour or a gluten-free flour blend. Vegan Persian Love Cake works perfectly using flax eggs and non-dairy butter or yogurt without sacrificing taste or texture.

How can I make a chocolate Persian Love Cake?

To create a chocolate Persian Love Cake, add cocoa powder or chocolate chips to the batter while keeping the traditional rosewater and cardamom flavors. This variation combines the rich taste of chocolate with the aromatic notes of classic Persian Love Cake.

Can I bake Persian Love Cake in a Bundt pan?

Absolutely. A Bundt-style Persian Love Cake gives an elegant presentation while retaining the soft, moist texture. Make sure to grease and flour the pan well, and optionally drizzle the rosewater glaze after cooling for a beautiful finish.

Persian Love Cake Recipe – Moist, Aromatic, Gluten-Free Options 2026

Name: Persian Love Cake
Prep time: 20 min
Cook time: 35 min
Total time: 65 min
Yield: 8-10 servings
Cuisine: Persian
Ingredients: 2 cups almond flour; ½ cup all-purpose flour or gluten-free flour; 1 ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp ground cardamom; ½ cup unsalted butter, softened or vegan butter; ¾ cup sugar; 3 large eggs or flax eggs for vegan; 1 tsp vanilla extract; 2 tsp rosewater; 1 tsp orange zest; ½ cup plain yogurt or non-dairy yogurt; 2–3 tbsp rosewater for glaze; 1 cup powdered sugar; 2 tbsp orange juice; Dried rose petals; Chopped pistachios

Description

A fragrant and moist almond cake infused with rosewater, cardamom, and orange zest, often topped with a rose petal glaze and crushed pistachios. Perfect for special occasions, Persian Love Cake blends traditional Persian flavors with a light, elegant texture. Gluten-free and vegan variations are possible, making it versatile for any celebration.

Ingredients

Scale

🛒 Ingredients (for one 9-inch round cake):

For the Cake:

2 cups almond flour
½ cup all-purpose flour (or gluten-free flour)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cardamom
½ cup unsalted butter, softened (or vegan butter)
¾ cup sugar
3 large eggs (or flax eggs for vegan version)
1 tsp vanilla extract
2 tsp rosewater
1 tsp orange zest
½ cup plain yogurt (or non-dairy yogurt for vegan)

For the Glaze & Topping:

2–3 tbsp rosewater
1 cup powdered sugar
2 tbsp orange juice
Dried rose petals
Chopped pistachios

Instructions

📝 Instructions:

Step 1: Prepare Cake
Preheat oven to 350°F (180°C). Grease and line a 9-inch round cake pan.

In a medium bowl, mix almond flour, all-purpose flour, baking powder, baking soda, salt, and cardamom.

In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time (or flax eggs), then stir in vanilla, rosewater, and orange zest.

Gradually fold in dry ingredients alternately with yogurt until smooth.

Pour batter into prepared pan and bake 30–35 minutes, until a toothpick inserted comes out clean. Cool completely.

Step 2: Make Glaze
Whisk powdered sugar, rosewater, and orange juice until smooth. Adjust consistency to drizzle-able.

Step 3: Decorate Cake
Drizzle glaze over cooled cake. Sprinkle with dried rose petals and chopped pistachios. Serve at room temperature.

Notes

Gluten-Free Version: Use only almond flour or certified gluten-free flour.
Vegan Version: Replace eggs with flax eggs and butter/yogurt with non-dairy alternatives.
Make Ahead: Cake can be baked a day ahead; add glaze and toppings before serving.

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Category: Dessert / Celebration Cake
Method: Baked / Glazed / Decorated
Cuisine: Persian / Middle Eastern