Rose Cardamom and Blood Orange Loaf Cake

Half cake, half quick bread, this rose cardamom and blood orange loaf cake makes for an excellent breakfast, brunch or dessert addition to any Valentine’s Day table.
Rose Cardamom and Blood Orange Loaf Cake


  1. 1/2 cup vegan butter, room temperature
  2. 3/4 cup organic cane sugar
  3. 1 tbsp dried rose petals (culinary grade), plus more for topping
  4. 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water)
  5. 1 tsp vanilla extract
  6. 1 cup organic, unsweetened apple sauce
  7. 2 cups 1-to-1 gluten free flour (I used this brand.)
  8. 1/2 tsp sea salt
  9. 1 tsp baking powder
  10. 1 tsp baking soda
  11. 3/4 tsp ground cardamom
  12. 1/2 cup vegan cream cheese
  13. 1/2 cup organic powdered sugar
  14. 2 1/2 tbsp blood orange juice
  15. blood orange slices (optional for garnish)


  • Pre-heat the oven to 350 degrees F.
  • Grease a loaf pan with a little vegan butter. Set aside.
  • In a food processor, add the sugar and rose petals, and gently pulse until rose petals are well incorporated.
  • In a medium-sized bowl, cream the butter and sugar. Add the flax eggs, vanilla and applesauce. Fold ingredients to mix.
  • In a separate bowl, combine the flour, sea salt, baking powder, baking soda and cardamom. Then add the flour mixture to the wet ingredients. Stir to combine. Loaf batter will be thick.
  • Transfer the mixed batter to the loaf pan and spread evenly.
  • Bake cardamom rose loaf cake for 50-55 minutes. (Oven temperatures may vary.) Remove from the oven and let the cake cool on a cooling rack for 10 minutes. After which, use a butter knife along the edges of the loaf pan and remove the cake. Continuing to cool on the loaf cake on the cooling rack until it reaches room temperature.