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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.

Cake Bites

 Coconut oil for greasing muffin pan
  cup gluten-free oat flour
 ¼ cup gluten-free flour
 1 cup ground unsalted raw pistachios
 ¼ teaspoon ground cardamom
 ¼ teaspoon ground cinnamon
 Pinch of ground cloves
 Pinch of salt
 ½ teaspoon baking powder
 ½ cup unsweetened plain vegan coconut yogurt
  cup maple syrup
 1 tablespoon almond milk
 ½ cup almond milk
 1 cup 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. 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 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.


Place all ingredients into a blender and process until smooth. Spread one teaspoon frosting on each cake bite.


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

Serving Size: 24

Nutrition Facts

Servings 0