Creamy coconut Rose Cardamom Cupcakes
Elegant, flavourful crowd pleaser
If you’re a fan of desserts that are both visually stunning and deliciously flavorful, these coconut rose cardamom cake cups are sure to delight. Inspired by the rich, floral notes of rose water and the warm spiciness of cardamom, this dessert is a celebration of floral flavors with a twist.
The combination of a moist, vanilla-based cake layered with creamy coconut rose cardamom frosting creates an indulgent treat that feels luxurious. Using simple plant-based ingredients, these cake cups highlight how easy it is to craft desserts that are both vegan and deeply satisfying. The addition of crushed pistachios and dried rose petals transforms these jars into an elegant centerpiece for any occasion.
This recipe is perfect for those seeking a dessert that is as delightful to assemble as it is to eat. The individual servings allow for creativity in presentation—use jars, glasses, or small bowls to showcase the vibrant layers. It’s also wonderfully versatile, allowing you to prepare everything in advance for stress-free entertaining or a thoughtful gift for loved ones.
Whether you’re introducing friends and family to plant-based treats or simply craving a dessert with global inspiration, these Coconut Rose Cardamom Cake Cups deliver in every way. Aromatic, creamy, and irresistibly beautiful, they’re a true testament to the fun of plant-based baking.
This recipe is:
- Simple
- Aromatic
- Creamy
- Floral
- Flavourful
- Elegant
Read our blog post to learn more about choosing the best plant-based milk for your needs.
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Coconut Rose Cardamom Cupcakes
Ingredients
VANILLA CAKE
- 270 g plant milk I used oat
- 10 g apple cider vinegar
- 210 g all-purpose flour
- 170 g granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 82 g neutral oil I used canola
- 1 tsp vanilla extract
COCONUT CREAM
- 200 g canned coconut cream
- 60 g icing sugar
- 1 tbsp rose water
- 1 1/2 tsp cardamom powder
TO LAYER
- 1 tbsp dried rose petals
- 2 tbsp crushed pistachios
Instructions
THE CAKE
- Preheat oven to 350°F.
- Stir the apple cider vinegar into the plant milk. Set aside.
- Mix together flour, baking powder, baking soda, salt, and sugar.
- Add milk mixture, oil, and vanilla.
- Whisk well.
- Transfer onto a prepared baking sheet (I used a quarter sheet pan).
- Bake for 18-20 mins.
THE COCONUT CREAM
- Whisk together coconut cream, icing sugar, rose water, and cardamom powder.
- Set aside.
ASSEMBLY
- Cut the cake into pieces that fit into your desired dish, I like to use small jars for individual servings.
- Place a layer of cake at the bottom, followed by a generous layer of cream, top with a sprinkle of dried rose petals and crushed pistachios.
- Repeat this one more time, finishing with the rose petals and pistachios.
- Refrigerate until ready to serve. Can be made up to one day in advance.
- Enjoy!
Notes
Recipe Cost Breakdown
| Ingredients | Quantity | Measure | Cost (CAD) |
| Oat milk | 270 | g (1 1/8 cup) | $0.60 |
| Apple cider vinegar | 10 | g (2 tsp) | $0.05 |
| All-purpose flour | 210 | g (1 3/4 cup) | $0.30 |
| Granulated sugar | 170 | g (3/4 cup | $0.40 |
| Baking powder | 1.5 | tsp | $0.05 |
| Baking soda | 1 | tsp | $0.02 |
| Salt | 1 | tsp | $0.01 |
| Neutral oil (canola) | 82 | g (6 tbsp) | $0.20 |
| Vanilla extract | 1 | tsp | $0.10 |
| Coconut cream | 200 | g (3/4 cup) | $1.00 |
| Icing sugar | 60 | g (1/2 cup) | $0.20 |
| Rose water | 1 | tbsp | $0.10 |
| Cardamom powder | 1.5 | tsp | $0.15 |
| Dried rose petals | 1 | tbsp | $0.50 |
| Crushed pistachios | 2 | tbsp (30g) | $0.50 |
| Total | $3.78 | ||
| Cost per serving (6 servings) | $0.63 |