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Pistachio Cardamom Cake Bites with Rose Cashew Frosting

Yield24 Servings

Lavina Sethi prepared these Cardamom Cake Bites with Rose Cashew Frosting at our December 8th, 2018 Delicious Desserts cooking class. Held at the Science of Spirituality International Meditation Center in Lisle, Illinois, this recipe was inspired by Nadia's Healthy Kitchen (see

Cake Bites

  cup (151 g) gluten-free oat flour
 ¼ cup (57 g) gluten-free flour
 1 cup (227 g) ground unsalted raw pistachios
 ¼ teaspoon (1 g) ground cardamom
 ¼ teaspoon (1 g) ground cinnamon
 Pinch of ground cloves
 Pinch of salt
 ½ teaspoon (2 g) baking powder
 ½ cup (119 ml) unsweetened plain vegan coconut yogurt
  cup (79 ml) maple syrup
 1 tablespoon (15 ml) almond milk
 ½ cup (119 ml) almond milk
 1 cup (227 g) raw unsalted cashews
 3 tablespoons maple syrup
 Pinch of ground cardamom
 1 drop rose essence
 Roasted unsalted pistachios, chopped
 Edible gold leaf (optional)

Preheat oven to 350° F (180° C). Grease a 24-cup mini-muffin pan with coconut oil.


In a large mixing bowl, whisk together flours, pistachios, cardamom, cinnamon, cloves, salt, and baking powder. Add the yogurt and maple syrup. Whisk in the almond milk (batter will be stiff).


Spoon into the muffin pan, evenly distributing batter into 24 cups, and leveling off each one with the back of a spoon.


Bake 11 to 15 minutes. Let cool on a wire rack, then transfer the cake bites to a plate.


Put all ingredients in a blender and process until smooth. Spread one teaspoon (4 g) frosting on each cake bite.


Sprinkle a bit of chopped pistachios over frosting. Add gold leaf , if desired

Serving Size: 24

Nutrition Facts

Servings 24