Cardamom Pistachio Cake - Dairy Free

Another favorite dessert of mine! I constantly get asked about the recipe for this cake whenever I bring this to a gathering - so decided to finally post it on my blog.

Originally this dessert is made with Greek yogurt and butter but I made some modifications so my dairy intolerant hubby can continue enjoying this scrumptious cake too! 

Ingredients:

• 1 cup roasted pistachios (raw is fine too) + 1/4 cup, finely chopped for decoration
• 1/2 - 3/4 teaspoon ground cardamom
• 5 1/2 oz vegan butter (room temperature)
• 1 1/2 cups all purpose flour
• 2 1/4 teaspoon baking powder
• 1/2 teaspoon salt (if pistachios and butter is salted, reduce to 1/4 teaspoon)
• 3/4 cup + 1/2 cup super fine sugar (blend regular sugar in your spice grinder)
• 3 eggs
• 2/3 cup coconut cream 
• zest of 1 lime
• 2 oz water + 1.5 oz rose water (optional)
• rose petals and powdered sugar (optional, for decoration)

Instructions: 

1. Preheat oven to 350 degrees F. 
2. Grease an 8" round cake pan and line base with parchment paper.
3. Place pistachios and cardamom in a food processor and pulse several times until they are chopped into small pieces but not powdery. 
4. Sift flour together with baking powder and stir in salt. 
5. Add vegan butter, flour mixture, 3/4 cup super fine sugar and pulse several times until you have a crumbly texture
6. Combine eggs with coconut cream and mix together in a separate bowl
7. Add combined eggs with coconut cream to food processor and pulse again for a few seconds until just combined. 
8. Spoon the mixture into the pan and smooth the surface before baking.
9. Bake for about 40-45 minutes. Cake should be golden brown on top and skewer should come out clean when inserted into the center of the cake.
10. Let cake cool on a wire rack. 
11. To make the syrup: zest the lime (avoid the white pith)
12. Place remaining 1/2 cup of fine sugar with water and rose water (or you can just use 3.5 oz of water) in a small sauce pot and stir over low heat until sugar has dissolved. 
13. Bring to a boil and then add lime zest and continue boiling for 5 minutes.
14. Strain syrup through a fine mesh strainer and let cool slightly. 
15. Leave cake on wire rack and place on top of a big plate.
16. Pierce the cake with a few skewer holes all over the top and along the edges on top of the cake. Make sure cake is cooled and then pour syrup all over the cake. Best to use a big spoon and distribute syrup over cake. Let cake sit on top of wire rack and plate to catch any syrup that is dripping down. 
17. Immediately after pouring syrup over the cake, decorate cake with finely chopped pistachios and rose petals before syrup cools down. 
18. Once cake and syrup has cooled down, dust cake with a little bit of powdered sugar. 
19. Enjoy!

Notes
Inspired by the Pistachio Yoghurt Cardamom Cake recipe by mystic_river1