Cardamom, Pistachio and Rosewater Eggless Cake (using Yogurt)

Cardamom, Pistachio, and Rosewater Eggless Cake: Moist and delicious cake infused with rosewater – cardamom flavor with a marble glaze and chopped pistachio.

Cardamom, Pistachio Rosewater Eggless Cake is made using Yogurt


Cardamom, Pistachio and Rosewater Eggless Cake (using Yogurt) is lightly flavored and a perfect companion to a hot cup of tea/coffee or parties. 

Hey Everyone, as you’ll know we have the ‘ICC Champions Trophy 2017’ going on and we are celebrating each game with friends and family and this special Cardamom, Pistachio and Rosewater Eggless Cake.

Team India qualified for the semi-final round!!!!

So, we have decided to celebrate our next cricket-watching session with Brooke Bond Taj Mahal Tea and this Cardamom, Pistachio and Rosewater Eggless Cake .

The cake is one of our absolute favorites because of its fragrant – light flavor that goes fantastically with a hot cup of tea…..

I’m not talking just about any tea, but India’s finest ‘Brooke Bond Taj Mahal Tea’ which is famous for its exquisite aroma and superior taste.

I’m also glazing (icing) the cake in a marble design using icing sugar and chocolate and a sprinkle of thinly chopped pistachio.

Along with the cake, we are also making our:

Stuffed Samosa Curry Buns

Shrimp & Potato Croquette


In all of our previous cricket parties, we have been noshing heavily on savory dishes, and this time, the ladies have decided to each bring some sweets too and I’ve been assigned to get a cake.

As I mentioned above, I’m going to make this gorgeous-looking cake – which is reserved for special occasions.

Cardamom, Pistachio and Rosewater Eggless Cake Ingredients:

  • All-Purpose Flour
  • Cardamom Powder
  • Pistachio Pods – chopped into bite-size pieces
  • Rosewater
  • Yogurt
  • Olive Oil
  • Sugar – or any sugar substitute of choice
  • Baking Powder
  • Baking Soda
  • Pinch of Salt
  • Vanilla Extract

Icing & Decoration :

  • Powdered Sugar
  • Rosewater – use as per choice
  • Cocoa Powder
  • Chopped Pistachio Pods
  • Chopped Dry Rose Petals

The cake is super easy to make and doesn’t involve any heavy cream-based icing hence it is perfect for tea or parties where we are usually doing finger-food/light dishes.

Since we are including rosewater in the cake, I also added some dried rose petals which make it look so exotic.

Also, since many of our friends are vegetarian/vegan, I’m making an eggless version this time.

If you’ve never made an eggless cake, then this is a great recipe to try as it’s a small quantity and yields a moist cake.


To make the eggless variety, I’m using a vegan brand plain yogurt instead of eggs.

The yogurt is store-bought, however, you can use homemade yogurt too.

But the only thing to remember is that the yogurt should be ‘plain’ as we will be infusing it with cardamom and rosewater later.

Cardamom, Pistachio and Rosewater Eggless Cake

Also, as I mentioned above, I’m adding some crushed dry rose petal on top once I’ve glazed the cake.

The rose petals add such a beautiful touch to the whole cake, however, if you don’t have dried rose petals, you may simply skip the step for this time.

If you’d like me to tell you about making dry rose petals at home, then do let me know and I’ll create a separate post about it.


And go ahead and make this delicious Cardamom, Pistachio and Rosewater Eggless Cake for your next cricket party.

And cheer for your team along with a hot pipping ‘Taj Mahal’ tea and don’t forget to say “Wah Taj” ! 



I Looove when you try my recipes and send me pictures & feedback.

You can tag my recipes tried by you using #easycookingwithmolly

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Cardamom, Pistachio and Rosewater Eggless Cake


Yield: 1 Medium Cake for 6-7 People

Cardamom, Pistachio and Rosewater Eggless Cake


Moist and delicious cake infused with rosewater - cardamom flavor with a marble glaze and chopped pistachio. Made using Yogurt.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Cake Batter:

  • 1 Cup All-Purpose Flour
  • 1/4 Tsp Cardamom Powder
  • 1/4 Cup Pistachio Pods – chopped into bite-size pieces
  • 1 Tsp Rosewater
  • 1/2 Cup Yogurt
  • 1/4 Cup Water
  • 1/3 Cup Olive Oil
  • 2/3 Cup Sugar - or any sugar substitute of choice
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • Pinch of Salt
  • 1/2 Tsp Vanilla Extract

Icing & Decoration :

  • 1/2 Cup Powdered Sugar
  • 1 Tsp Rosewater - use as per choice
  • 1 Tsp CoCoa Powder
  • 1 Tbsp Chopped Pistachio Pods
  • 1 Tsp Chopped Dry Rose Petals


How to Make Cardamom, Pistachio and Rosewater Eggless Cake:

  1. Pre-heat Oven - 375f or 190.5c
  2. In a bowl, sieve together flour, baking powder, baking soda, salt and keep aside.
  3. Take a large bowl, add oil, sugar, yogurt, water, rosewater, cardamom powder, vanilla extract, pistachio and whisk for 2 minutes to form a smooth batter.
  4. Using a spatula, fold 1/4 Cup dry ingredients to the whisked batter.
  5. Follow the above step to mix the rest of the dry ingredients to the batter. (Please fold the dry ingredients slowly to incorporate air. This will result in a lighter and fluffy cake).
  6. Pour the batter into the baking pan and bake for 20 minutes.
  7. After 20 minutes, poke a toothpick into the center of the cake and remove it instantly. If the toothpick comes out clean, it means the cake is cooked completely.
  8. Remove the cake from the oven and keep it on a cooling rack for 10-15 minutes.

Make the Icing:

  1. In a medium bowl, add powdered sugar with 2 tbsp of milk, and rosewater and whisk to form a smooth paste-like consistency (remember it should be thick and easily poured).
  2. Divide the icing in two smaller bowls.
  3. Add cocoa powder to one bowl and whisk to form a smooth paste.
  4. Now drizzle both the layers on the cake to form a marble look.
  5. Sprinkle with chopped pistachio and dry rose petals.
  6. Serve Fresh or store in air tight container in the fridge upto 3-4 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 207Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 181mgCarbohydrates: 44gFiber: 1gSugar: 12gProtein: 4g


                       (This is post is sponsored by Brooke Bond Taj Mahal Tea. All opinion expressed here are mine)

Now for a fun and exciting part, our favorite Taj Mahal’ tea is holding sweepstakes – Wah Moments!

You guys can all take a shot, or many shots (1 entry per day is permitted) to win a Trip for 2 to Hawaii!

There are many more exciting prizes to be won as well! 

There are going to be fun activations and you’ll have a chance to get free boxes of ‘Brooke Bond Taj Mahal Tea’ as well !:
1.Cermak Produce – Naperville —> Chicago – 17 June
2. Tulsi Grocers – Schaumburg—> Chicago – 18 June
3.India Bazaar (West Plano) —> Dallas – 17 June
4. Patel Brothers (Valley Ranch) , Tx 75063—> Dallas – 18 June
5. INDIA CASH & CARRY (SF) —> 16 June
6. INDIA CASH & CARRY —> SF – 18 June
7. TRINETHRA —> SF – 17 June
8. Patel brothers —> NJ – 17 June
9. Subzi Mandi —> NJ – 18 June

                                                         Here are the Sweepstake details:
1 Simple question, updated every day, you can answer & participate everyday to increase your chances of winning!
Grand Prize – Trip for 2 to Hawaii and 12 boxes of Taj Mahal Tea
Weekly Prize – Tea Brewing Pot worth $220 and 6 boxes of Taj Mahal Tea

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28 Replies to "Cardamom, Pistachio and Rosewater Eggless Cake (using Yogurt)"

  • Jazmin October 15, 2023 (12:10 pm)

    Can I use rose essence, elaichi essence and vanilla essence ?
    Or will it ruin the cake taste ??

    • Molly Kumar November 1, 2023 (7:07 pm)

      Hello Jazmin, you can use any of those essence …rose/elaichi will go well with the flavors. Thanks, Molly

  • yasi July 6, 2020 (8:54 am)

    can you use a vegan yogurt in this cake ? or what would a good substitute be?

    • Molly Kumar July 6, 2020 (11:12 am)

      Hi Yasi, yes you can use plain vegan yogurt in this recipe or any other vegan recipe that calls for yogurt. Thanks Molly

  • Karishma June 25, 2020 (7:02 am)

    Hi, I am really looking forward to bake this cake and just wanted to know that the pistachios used are salted or unsalted?

    • Molly Kumar June 25, 2020 (3:54 pm)

      Hello Karishma, I used unsalted pistachios, but you can use salted pistachios too. Simply pat the salted pistachio using cloth or slightly wet cloth to remove any excess salt. Thanks, Molly

  • Jayshri September 6, 2019 (5:58 pm)

    Can we substitute rose essence instead of rose water? If yes than how much n will we be adding vanilla extract too with it? Thanks

    • Molly Kumar September 9, 2019 (4:43 am)

      Hello Jayshri, you can substitute rose essence with rose water. Please add 2-3 drops of rose essence (more will make it taste bitter). You donot need to add vanilla extract then. Hope you try it soon – thanks, Molly

  • Vaishali August 30, 2019 (11:11 am)

    Can we use any other oil instead of olive oil

    • Molly Kumar September 1, 2019 (5:02 pm)

      Hello Vaishali, yes, you can use any light/flavorless oil for the cake. You can even use corn oil/vegetable oil or canola oil too. Glad you are going to try the recipe – Thanks, Molly

  • Sue July 23, 2019 (10:36 am)

    Oh it’s just beautiful! I would love to make a larger cake would I just double all the ingredients ??

    • Molly Kumar July 23, 2019 (4:29 pm)

      Hello Sue, thank you so much for liking the cake 🙂 For a larger quantity you can double the ingredients. Thanks, Molly

  • Aishwarya June 27, 2019 (11:06 am)

    I couldnt find you incorporating rosewater, cardomom or pistachios in your cake batter. Can you please let me know when n where do you add it. Thanks.

    • Molly Kumar June 28, 2019 (1:00 pm)

      Hello Aishwarya, Thanks for your message and you’d add the rosewater, cardamom powder and pistachio in wet batter (Cake Batter Ingredients) and the remaining rosewater, pistachio (in glaze ingredients) as the topping. Thanks, Molly

  • Anonymous April 6, 2019 (8:02 pm)

    Hi, what size cake tin would you recommend for this cake? x

    • Molly Kumar April 9, 2019 (6:36 am)

      Hi, I used a 5×9 nonstick bread loaf pan for this cake. Thanks, Molly

  • Amy January 31, 2019 (10:06 am)

    Really enjoyed it, made it 4 times now, thank you 🙂

    • Molly Kumar January 31, 2019 (11:22 pm)

      Hi Amy, thanks so much for trying the recipe and so glad you’ll liked it.

  • Sim August 19, 2018 (3:14 pm)

    Tried the recipe as I was looking at dessert options using pistachios… it came out quite nice & I was happy with the refreshing Rose & cardamom flavor. A welcome change from regular chocolate flavors😊
    I dint do any icing to keep it light & chocolate-less.

    • Molly Kumar August 20, 2018 (4:10 pm)

      Hi Sim, Thanks so much for trying my recipe and I’m so glad you liked it. This is one of our favorite teatime cake recipe

  • Lari September 13, 2017 (9:17 am)

    Hi, Which brand of rose water do you use? Dabur? Thanks.

    • Molly Kumar September 13, 2017 (8:45 pm)

      Hi Lari, Yes I have used various brands on different occasion (made this so many times now)…I do use Dabur and also Nielsen Massey Rosewater.

  • Deepthi July 12, 2017 (7:23 pm)

    Hi Molly,

    Does just 1 tsp of rose water gives the taste to the cake or can v increase the quantity?

    • Molly Kumar July 13, 2017 (4:07 am)

      Hi Deepthi, 1 tsp does give it a light and refreshing rose flavor however, if you like a slightly more flavored cake, go ahead and increase it to upto 1.5tsp. I recommend taste testing a little before you add more flavors. Thanks & Enjoy the Cake – Molly

  • Anonymous June 17, 2017 (7:38 pm)

    I feel you that there is no rose water or pistachio incorporated in your cake batter even though you have mentioned in your ingredients section. Let me no the exact recipe.

    • Molly Kumar June 18, 2017 (3:36 am)

      Hello, Thanks for letting me know, that was a code error and it’s been corrected. The recipe is the same and now the addition of pistachio and rosewater are showing properly. Hope you try the recipe soon 🙂

  • Tina Dawson | Love is in my Tummy June 14, 2017 (1:17 pm)

    What a wonderfully fragrant and rich cake, Molly! Bravo!

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