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Gluten-Free Rose and Cardamom Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Gluten-Free Rose and Cardamom Cake Recipe

With a tender crumb, this nutty gluten-free tea cake, courtesy of Aran Goyoaga, marries the spicy flavor of cardamom with the floral fragrance of rose.

At a glance

One 8" cake
Nutrition information


Choose your measure:

  • 8 tablespoons (1/2 cup) unsalted butter
  • 1 cup Gluten-Free Measure for Measure Flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup whole milk, at room temperature
  • 1 tablespoon rose water
  • 1/2 teaspoon orange zest (grated orange rind)
  • 1 tablespoon confectioners' sugar, for garnish
  • 1 tablespoon fresh, organic rose petals, for garnish (optional)
  • 1 tablespoon chopped pistachios, for garnish


  1. Preheat the oven to 350°F. Grease an 8" cake pan and line the bottom with a circle of parchment paper.
  2. Melt the butter in a small saucepan over medium heat and cook until the milk solids start to caramelize and smell toasty. Remove the pan from the heat and let cool to room temperature.
  3. In a mixing bowl, combine the Measure for Measure flour, almond flour, baking powder, baking soda, salt, and cardamom. In a separate bowl, whisk together the eggs, sugar, milk, rose water, orange zest, and cooled butter.
  4. Pour the wet ingredients into the dry ingredients and whisk to combine. Pour the batter into the prepared pan. Bake the cake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
  5. Remove the cake from the oven and let ite cool in the pan for a few minutes. Invert it onto a cooling rack to finish cooling completely. Before serving, dust the top with confectioners' sugar and sprinkle the edges with rose petals and chopped pistachios.
  6. Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size 10 servings
  • Servings Per Batch 1 piece, 70g
Amount Per Serving:
  • Calories 260
  • Calories from Fat 144
  • Total Fat 16g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 310mg
  • Total Carbohydrate 26g
  • Dietary Fiber 0g
  • Sugars 13g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.