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Rose, pistachio and cardamom cupcakes

Makes 5 cupcakes

Who says you can’t have a treat on a Whole Food Plant-based diet?! These cupcakes remind me of Sundays during my childhood. My mum would make my brother and I rose syrup milkshakes. These have all the reminiscent flavours but are refined sugar free and easy to put together in less than 20 minutes.

You can buy rose water from any south Asian supermarket and some Middle Eastern shops (I found mine in Tesco from East End foods) and it can last years. Reduce the maple syrup to 1/4 cup if you don’t have much of a sweet tooth.

Dry ingredients

1/4 tsp cardomom powder 1 tsp baking powder 1/2 cup wholemeal flour (or gluten free) 1/2 cup almond flour 1/4 tsp salt 4 tbsps finely chopped pistachios and 1 tbsp for decoration

Wet ingredients

1 and 1/2 tsps apple cider vinegar 3 and 1/2 tbsps unsweetened apple sauce (found in Tesco or online in UK) 1/3 cup maple syrup 1 tbsp rose water (don’t be tempted to add more as the flavour enhances after baking) 1/4 unsweetened plant milk- I used soya milk


  1. Preheat your oven to 175C/347F and line a baking tray with 5 cupcake cases

  2. In a large bowl, mix all the dry ingredients and reserve 1 tbsp. of pistachios

  3. Add all the wet ingredients to the bowl

  4. Combine all the ingredients together gently until the mixture resembles a cake batter

  5. Spoon and divide the batter into the cupcake holders and sprinkle over the remaining chopped pistachios on top of the cupcakes

  6. Bake in the oven for approx. 12 mins or until a fork comes out clean through the cake

They should be slightly brown on top and crumbly in texture, enjoy!


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