Persian Pistachio-Rose Love Cake | VegNews

Ingredients

• ½ cup
• vegan butter
• ¾ cup superfine sugar  
• ¼ cup
• rosewater
• , divided
• 1 teaspoon vanilla bean paste
• 1 teaspoon lemon extract 
• Zest of 1 lemon 
• ⅓ cup
• plain soy milk
• 1 tablespoon white vinegar
• 1⅓ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon xanthan gum
• 1 tablespoon ground cardamom
• ½ cup almond flour
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• Chopped pistachios and dried rose petals, for garnish