PISTACHIO CARDAMOM ROSE LOAF (VEGAN & GLUTEN-FREE)

For the cake

• 1 cup (125g) ground pistachios – unsalted raw pistachios ground up in the food processor
• 2/3 cup (70g) oat flour – plain rolled oats ground into a flour in the food processor. Use gluten-free if necessary
• 1/4 cup (40g) gluten-free plain flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cardamom
• 1/2 cup (120ml) coconut yoghurt
• 1/3 cup (80ml) maple syrup

For the frosting

• 1 cup (150g) cashews
• 1/2 cup (120ml) milk of choice
• 3-4 tbsp maple syrup – depending on how sweet you want it
• 2 tsp beetroot powder. Or you can use a couple of drops of pink food colouring
• 1/2 tsp vanilla
• 1/4-1/2 tsp rose water
• To decorate: chopped pistachios and pomegranate seeds

Method
Preheat your oven to 180ºC /160ºC fan/350ºF
Mix the ground pistachios, oat flour, gf flour, baking powder, salt and cardamom in a large bowl. Add the yoghurt and maple syrup and mix well to combine. 
Transfer the batter into a loaf tin lined with parchment paper. I used a 22×12 cm loaf tin.
Bake for 35-40 minutes and leave to cool completely.
To make the frosting – simply add all the frosting ingredients into a blender/food processor and blend until smooth.
Once the cake has cooled down, spread with the frosting and decorate with chopped pistachios and pomegranate seeds.
Enjoy!