Eggless Wholesome Persian Love Cake

A slice of Persian Love Cake is pure indulgence, but what if it could be both delicious and nourishing? This Eggless Persian Love Cake brings together the warmth of whole wheat flour, almonds, and semolina, making it a fiber-rich and nutrient-dense dessert.

The beautiful traditional Brass and Bronze products that you see in the photos and videos of this recipe are from P-Tal

If you like the products or are looking for good quality Brass, Bronze or Copper utensils, use code SHILPA15 to get 15% off on your order from P-Tal!

The Story Behind Persian Love Cake

Persian Love Cake is a beautifully aromatic dessert with a rich history. Legend has it that this cake was first created by a woman who wanted to win the heart of a Persian prince. Infused with cardamom, rose water, and citrus, it embodies the essence of Persian flavors, making it a truly enchanting treat. Traditionally, it features almonds and a moist, buttery texture, offering a unique blend of nutty and floral notes.

Why This Cake is Healthier

Unlike traditional versions made with refined flour and sugar, this cake uses whole wheat flour for added fiber, almonds for healthy fats and protein, and semolina for a tender, slightly grainy texture. The natural sweetness comes from raw sugar, which retains more minerals compared to refined sugar.

The cake is beautifully flavoured with lemon zest, cardamom, and rose water, creating a delicate and aromatic taste that’s both refreshing and comforting.

A Wholesome Glaze

Instead of a sugar-laden icing, this recipe features a Greek yogurt glaze, bringing a creamy tang similar to a classic lemon glaze. It’s naturally sweetened with honey and infused with lemon zest and rose water, enhancing the cake’s floral and citrusy notes while keeping it light and nutritious.

If you like baking cakes that are packed full of flavour, you may like these recipes:

Eggless Wholewheat Mawa Cake

Eggless Wholewheat Thandai Crumble Muffins

A Simple & Nourishing Treat

This Eggless Persian Love Cake is an easy-to-make, healthier alternative to classic cakes. Packed with protein, fiber, and essential minerals, it makes for a perfect guilt-free dessert or tea-time snack. Enjoy the flavours of Persia in a way that nourishes both body and soul!

Eggless Persian Love Cake

Serves: 8 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For Cake -

• 1 cup (130 g) - Wholewheat flour
• 1/4 cup (30 g) - Almond flour/Whole Almonds
• 1/4 cup (40 g) - Semolina
• 1 tsp - Baking powder
• 1 tsp - Baking soda
• 1/4 tsp - Salt
• 3/4 cup (140 g) - Raw sugar/Jaggery
• 1/3 cup (65 g) - Ghee/Unsalted butter
• 1 tsp - Ground Cardamom
• 1 tbsp (15 ml) - Rose water
• Zest of 1 Lemon/Orange
• 1 cup (250 ml) - Milk

For Glaze -

• 1/4 cup (60 ml) - Greek yogurt
• 1 tbsp (15 ml) - Honey/Raw Sugar
• 1/2 tsp (2.5 ml) - Rose water
• Zest of 1/2 lemon or orange

Instructions

 

For Cake -

1. Take the wholewheat flour, almond flour (if you want to use whole almonds, grind them into a fine powder along with the wholewheat flour and use here), fine semolina, salt, baking soda and baking powder. Give it a good mix and set it aside.
2. Take the raw sugar or powdered jaggery in a bowl and add ghee or unsalted butter. Whisk this until it turns pale and fluffy.
3. Add ground cardamom seeds, rose water and zest of 1 lemon or orange. Mix it well.
4. It’s time to add our dry ingredients followed by the milk. Mix it gently but thoroughly to form a smooth batter.
5. Transfer the batter into a greased and parchment lined 9 or 10 inch cake pan or a greased and flour dusted 6 cup bundt pan. Bake the cake in a preheated oven at 170 C for around 30-40 minutes until the cake is nicely risen and a skewer inserted in the middle comes out clean.
6. Let the cake cool for 10 minutes in the pan before taking it out. Let it cool completely before adding the glaze.

For Glaze -

1. To make our glaze healthier take greek yogurt in a bowl. You can use hung curd too.
2. Add honey or raw sugar,  rose water and zest from 1 small lemon or half an orange. Whisk it until everything is evenly combined.
3. Drizzle it all over the top.
4. Garnish the cake with some chopped pistachios and edible dried rose petals.
5. Store any leftover cake in an airtight container in the refrigerator for upto a week.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.