Pistachio Rose Bundt Cake Recipe with a Cardamom Glaze!

Hi everyone, for those of you who don’t know me, my name is Raj and I am the face behind Pink Chai Living. Pink Chai was created through my passion for all things social media marketing and graphic design which lead me to create Pink Chai back in 2010. On my blog you can find, all of my favourite recipes, lifestyle inspiration, cultural content, fashion & beauty tips, decor ideas, book recommendations, and motherhood moments. If you’re looking for more Indian-inspired recipes to test out, make sure to check out my previous blogs on Jillian’s website, here! Today I am so excited to share a Pistachio Rose Bundt Cake recipe with a cardamom glaze.

Let’s get to it!

Firstly, Happy Diwali!! I hope you are all enjoying your day with friends and family and enjoying good food and lots of laughs. For those of you who don’t know a lot about Diwali, it’s a very special festival for people from all parts of India and is popularly known as the Festival of Lights. It’s celebrated and observed in different ways by Hindus, Sikhs (who celebrate Bandi Chor Divas), Jains, and Buddhists, but the overall theme is that light will always prevail over darkness, and good always conquers evil. If you are celebrating this weekend, or want to treat a friend or neighbour to a special treat, I’ve come up with a simple (and vegan) cake box hack to create a Pistachio Rose bundt cake that is drizzled with the most divine rosewater and cardamom glaze. It’s the best of both of my dessert worlds – cake meet mithai.

Don’t be worried about the ingredients listed here, wherever you find your boxed cake mix you should be able to find pistachios, rose water, and cardamom powder. You might have to take in the ethnic aisle, and a lot of times these items are stocked in the Middle Eastern section. 

Notes:

• The recipe shared below is for a bundt cake pan. You can easily halve the recipe if you want to make a smaller cake. Use a 8 or 9 inch cake pan if you are using one box of cake mix. 
• I stick to plain white cake mix when I’m adding flavours, but if you have golden yellow or vanilla that can work too. 
• Don’t skip adding the extra AP flour. I find that adding this gives the cake a little more weight and density which I like in a cake with nuts. If you prefer a spongier cake I guess you could skip it!
• I’ve used almond milk here because I like the flavour, but you an also use water if that’s what you’ve got on hand. 

Pistachio Rose Bundt Cake With a Cardamom Glaze!

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Recipe by From the Kitchen of Jillian Harris

Ingredients

• For the cake:

• 2 2 plain white cake mix packages (the mix I use is 450 grams)

• ½ cup of all purpose flour

• 1 cup 1 vegetable or avocado oil

• 1 cup 1 almond milk

• ½ cup of vegan yogurt

• 2 tbsp 2 rose water

• ½ cup of finely chopped pistachios

• Green food colouring – optional (see notes for alternative)

• For the glaze:

• 1 tbs 1 rose water

• 2 tbs 2 almond milk

• 1 tsp 1 cardamom powder

• 1 cup 1 powdered sugar

Directions

• Preheat oven to 350 degrees fahrenheit. Grease bundt pan with vegan butter or cooking spray, dust lightly with flour.
• In a large bowl sift together cake mix, all purpose flour, and pistachios.
• In a second bowl combine oil, almond milk, yogurt, rose water, and a drop of green food colouring. Whisk to combine.
• Add the wet ingredients to the dry ingredients and whisk until combined. Do not overmix the batter.
• Fill your cake pan ⅔ of the way to prevent spilling. Bake as directed on the box, or until a toothpick inserted in the centre comes out clean.
• Cool cake for 10 minutes before unmolding from the pan, and cool completely before glazing.
• To make the glaze mix all glaze ingredients together and whisk with a fork until smooth. Pour the glaze over the cake after mixing, do not let it sit as it will harden.
• Optional – garnish with rose petals and pistachios.

Notes

• Note the following measurements work for a bundt-shaped pan. If you are using an 8 or 9 inch pan, you will need to halve the recipe.

For me, Diwali is all about sharing good food and making memories with friends and family, and I’m so happy to be able to share some of that joy with Jillian’s readers. I hope you’ll make this cake and let me know what you think of it! I’m sharing a few notes below to make sure your baking is a success, be sure to read through before you get started. 

Enjoy!

Raj Thandhi – Pink Chai