Eggless Persian Love Cake

I came across this cake last year and all the wonderful flavours got me excited to give it a try. Rose water, cardamom and lemons, don't these flavours sound amazing?

Eggless Persian Love Cake
Eggless Persian Love Cake

This cake it traditionally made with flour, almond flour eggs butter and this delicious flavours. The amount and ratio of flour to almond flour vary with recipes and some recipes also use semolina. I wanted to take these ingredients and create a version that was eggless but light, moreish, decadent yet fresh and delicious!

Here is how I made it and some tips and tricks and on how you can make a vegan version too!


1 Cup - Aata/ Whole wheat flour

1 Cup - Almond flour

1 Cup - Semolina

1 1/2 Cups - Raw sugar

1/2 Cup - Natural yogurt/Curd

1/2 Cup - Milk

100g - Unsalted butter

2 Tbsp - Rose water

Zest and juice of 1 lemon

1/2 Tsp - Ground cardamom

1 Tsp - Baking powder

1/2 Tsp - Baking soda

1/4 Tsp - Salt

1/3 Cup - Honey

1 Tbsp - Chopped pistachios

1 Tsp - Rose petals

1/4 Cup - Fresh cream


- In a bowl, mix the semolina and yogurt thoroughly and set it aside for 15-20 minutes.

- In another bowl, take the sugar and butter ( at room temperature) and whisk it until it starts to get fluffy.

- Now add the milk and the semolina-yogurt mixture. Whisk it until it is well combined.

- Add the lemon zest, cardamom and rose water and mix it in.

- Place a sieve over the bowl and add all the dry ingredients, shift it in.

- Using a spatula, fold all the dry ingredients into the wet, to form a uniform batter.

- Grease and line a 9 inch baking pan with parchment paper.

- Pour the batter in and bake the cake in a preheated oven at 180C for about 45-55 minutes, until a skewer inserted in the middle of the cake comes out clean.

- In a sauce pan, take the lemon juice and honey and heat it gently on low flame for a few minutes.

- When the cake it still warm and in the pan, poke holes all over the cake with a skewer and pour the honey-lemon syrup evenly over the cake.

- Let the cake cool completely in the pan before taking it out.

- Top the cake with some cream, chopped pistachios, rose petals and serve!


- If you do not have almond flour, you can take 1 cup (loosely packed) whole almonds. Grind it into a find powder along with the aata in a mixer grinder.

- If you want the cake to look all white and don't want the almond skin showing, you can blanch the almonds. Soak the almonds in hot water for 30 minutes, remove the skin, let it dry on a kitchen tower for a couple of hours and then grind it with the aata.

- When using semolina in a cake batter, always mix it with something wet first for it to absorb some moisture. This will improve the texture of the cake.

- Oranges will work perfectly in this recipe in place of lemons.

- If you bake the cake in smaller pans, like I did, it will reduce the cooking time. So check your cake for doneness after 30 minutes.

- To make the cake vegan, take 3/4 cup of any plant based milk of your choice and add 1 tbsp Apple cider vinegar to the batter. Replace the butter with any neutral flavoured vegetable oil. You can leave the cream all together or use a cashew or coconut cream instead.

- You can make this cake with jaggery powder or coconut sugar too. But these have a distinct flavour of their own and it might change the actual flavour of the cake a little. But technically it will work.

- You can use any kind of sugar that you like, refined sugar, raw sugar, natural brown sugar or even any keto friendly sweetener for this recipe.

This cake makes for a perfect dessert and also goes very well with a cup of tea or coffee. Make it and enjoy it with your friends and family!

Eggless Persian Love Cake
Eggless Persian Love Cake

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