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33 Comments

  1. A beautiful cake for a beautiful friend’s hen party. Instead of a sugar glaze, I whipped up some cream with some icing sugar and decorated the top of that cake with that. It was loooovely! The flavours were all delicately balanced. I used yellow rose petals as I couldn’t find dried rose petals. Was a real treat served up with indian masala chai. THANK YOU so much for this wonderful recipe – I’ll be making a double decker for my mums birthday X






    1. Hi Survi, that’s wonderful! I’m so glad you love this cake. It’s certainly been a hit with everyone I’ve shared it with. I appreciate you also adding the alterations you made; they sound great 🙂 I hope your mum loves it too! Thanks for the review x

  2. I made this cake for a party and it went down a storm so thank you for the recipe 🙂
    I have added nutmeg and cinnamon to the batter, and also lemon juice to the glaze, to cut through the sweetness. But all in all, an explosion of flavours. I will make it again!






    1. Thanks for sharing, Henry! I’m glad it was a hit 🙂 I like your little personal touches. I appreciate you leaving a review x

  3. Hey, just tried out the cake – it’s really good but there’s a bitter taste to the cake – I followed the recipe to the tee ! Could you please tell me where could I have gone wrong?

    1. Hi Kari, your orange might have had a lot of pith (the white part of the orange), which would have caused a slightly bitter taste. I’m sorry it wasn’t perfect, but hopefully, that explains what could have happened. Next time, use one with thinner skin like the one you see in my photos. I’ve just adjusted the recipe card to reflect that. Thanks for bringing it to my attention! If it’s not the orange, then maybe your almond flour has gone rancid.

        1. I haven’t tried it, but I think that it won’t come out the same. A whole orange has pulp, fibre, and juice, so the cake’s structure wouldn’t be the same.

  4. It was my first time making a recipe of yours and it was absolutely delicious!! The orange, rose and cardamom flavors compliment each other beautifully.

    Substituted 1 cup and 2tbsp coconut sugar instead of white sugar and 1 cup of gluten-free all purpose flour instead of plain flour. Also took the suggestion of another reviewer and added 2 tbsp of rose water to cake batter. Baked for 45 min. Cake was moist inside and slightly crunchy outside. Thank you for making and sharing such wonderful vegan recipes.

    Will be doubling the ingredients to make one large cake for a friend’s birthday. 😋🙌






    1. So happy you enjoyed it, Linda! I’m glad it worked out well with the alterations. Thank you for sharing 🙂

    1. Yay! So glad you love it 😊 it’s become one of my favourites on the website. Thank you for the lovely review x

  5. Hello!

    Your recipe looks absolutely delicious. Would love to make this for a friend’s birthday. What natural sweetener can I use instead of white sugar, without altering the texture?

    1. Hi Linda, I certainly would! You could try coconut sugar, however, the colour of the cake will be much darker. I haven’t tried it, so I can’t guarantee the same results, but that’s the closest alternative. Liquid sweeteners won’t work as a direct substitute here. I hope that helps!

  6. Simply amazing!! This has to be the best cake I have made all year. Super easy recipe to follow. I can’t express how much I loved this one thank you for the recipe!






  7. I made this recipe as written, except for one thing which may have been a mistake on my part. Though I weighed all the other ingredients, I failed to weigh the orange. I thought my orange was small so I used 1 1/2 oranges cut in half and submerged them in the water to cook.
    The cake was STUNNING. I made it in three stoneware mini loaf pans and baked for 40 minutes due to the smaller sized pans.
    The cake is so moist and delicious. The only thing is, the reason I went searching for this recipe is because I had it from a bakery a couple of months ago and loved it, and especially because it was vegan.
    My cake, though lovely in its own right, was not like the bakery at all. Mine was overpoweringly orangey. I can’t taste the rose, pistachio or almond flavors, just orange-but I do think this is because I used too much weight in oranges.
    I will try this again because the cake itself is amazingly moist and beautiful as decorated. It is one of the prettiest cakes ever. I’ll just be sure and weigh my orange first!






    1. Thanks for sharing, Morgen! It probably was a little too much orange if it was overpowering. Persian love cakes vary from recipe to recipe, so they could have also been a bit more heavy-handed with some other ingredients or incorporated others. Let me know how you go next time 😊

  8. How much cardamom do I use if I grind it from the pod. Still 1 tsp? Will the cardamom flavour be too strong? Thank you.

    1. Hi Sue, you’ll want to only grind the seeds inside (remove them from the pod). If it’s freshly ground, use less. Maybe start with half the amount. I haven’t tried it, so I’m not 100% sure sorry. It also depends on how much cardamom you like in desserts 🙂

  9. Any recommendations for adapting for cupcakes? I’d love to make this for my coworkers without the mess of plates and cutlery.

    1. I haven’t tried it myself, but it should be fine. Bake them for 30-40 minutes and see if they’re cooked all the way through; if not, bake until the skewer comes out clean. Let me know how they turn out 😊

  10. This cake has been a huge hit in my household. I took a few extra steps by adding 2 tablespoons of rosewater and some bloomed saffron into the cakemix. I’m not a huge fan of glazes so I just sifted some icing sugar on the cake and it turned out great! Persian new years is coming up so I will def make this for my family. Happy new years!






    1. Happy New Year! I’m so glad you all enjoyed it, Bahar! Thank you for your lovely feedback and for sharing your changes x

  11. Absolutely loved how easy and delicious this recipe is! The only modifications I made included a pinch of salt to the batter and to lessen the rose water to 1/2tsp. The first one I ate by myself in less than 24 hours.






    1. So glad you enjoyed it, Sarah! It’s a little addictive, isn’t it? 😂 Thanks for sharing your modifications x

  12. Made this yesterday and everyone is raving about it! How genius to use whole oranges, saves the hassle of grating & squeezing 🙂 Awesome creation!






        1. I haven’t tried it myself, however, you can try and substitute all-purpose gluten-free flour and see how it turns out. It won’t be as light as this one but worth a shot. The other option is to use the base of my chocolate and orange gluten-free cake and follow the rest of the recipe as above otherwise. Let me know how you go!