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persian love cake with red glaze next to gauzy fabric

Gluten-Free Persian Love Cake

A rich and decadent Persian Love Cake made with rose, cardamom, saffron, almond flour and honey. Topped with rose cardamom honey syrup and a thick coconut butter glaze. Gluten-Free.
5 from 3 votes
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Course: Sweets
Cuisine: Gluten-Free, Persian
Diet: Gluten Free, Low Lactose, Vegetarian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 1 9 inch cake
Author: Kristen Wood

Ingredients

  • Cake:
  • 1 cup almond flour
  • 1/2 cup gluten-free all purpose flour
  • 3/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground dried lemon peel optional
  • 1/4 teaspoon sea salt or pink salt
  • pinch of crushed saffron
  • 1/2 cup ghee or melted butter
  • 1/2 tablespoon rosewater food grade
  • 2 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup full fat coconut milk
  • Honey Syrup:
  • 1/2 cup Naturacentric Rose Cardamom Honey
  • 2 tablespoons lemon juice
  • Honey Coconut Butter Glaze:
  • 1/2 cup coconut butter
  • 1/4 cup water
  • 3 tablespoons Naturacentric Rose Cardamom Honey
  • 2 tablespoons coconut oil
  • 1/2 teaspoon beet powder for color (optional)
  • To garnish:
  • crushed pistachios
  • edible rose petals

Instructions

  • Preheat oven to 350°F (180°C).
  • In a large bowl combine dry ingredients flour through saffron. Stir to combine.
  • In another large bowl whisk together ghee/butter, rosewater, eggs and vanilla until smooth.
  • Pour wet ingredients into dry ingredients and mix until smooth.
  • Gently stir in coconut milk until just combined.
  • Pour into a parchment lined 9 inch cake pan or greased springform pan.
  • Bake for 30-35 minutes or until firm and a toothpick inserted in the center pulls out clean.
  • While the cake is baking prepare the syrup and glaze.
  • To prepare the syrup bring the honey and lemon to a simmer over medium heat and cook while stirring, for 5 minutes or until the mixture grows slightly thicker. Turn off heat, but leave the syrup to sit on the burner until ready to use.
  • To prepare the glaze, combine all glaze ingredients in a bowl or a blender and mix until completely smooth. Set aside until ready to use.
  • When the cake is done baking, remove from the oven and place the cake (still in pan) on a cooling rack. Poke 5-10 holes in the cake while it is still warm, then pour the syrup over top, coating all evenly.
  • Let the cake cool completely.
  • When the cake is cool, gently remove the cake from the pan then drizzle with coconut butter glaze and top with pistachios and rose petals before serving.
  • Enjoy!

Notes

Please refer to the Tips section above in the post for valuable information.

Nutrition

Serving: 1slice | Calories: 451kcal | Carbohydrates: 34g | Protein: 6g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 193mg | Fiber: 4g | Sugar: 24g
Have you tried this recipe?Mention @moon.and.spoon.and.yum!