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Get Started - 100% free to try - join in 30 secondsMakes about 1 dozen
½ cup vanilla soy yogurt
2/3 cup soy milk, plain
1/3 cup canola oil {I used non GMO expeller pressed by the Solio Family}
3/4 cup plus two tablespoons granulated sugar
2 tablespoons rosewater
1 cup plus 2 tablespoons flour
2 tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup finely chopped pistachios, plus some whole ones for garnish
Fluffy Buttercream Frosting:
1 cup vegan butter {I used Earth Balance vegan buttery sticks}
2 cups confectioners’ sugar, sifted
1 ½ teaspoons vanilla extract
1 tablespoon rosewater
Soymilk, plain, if needed
Pink food coloring {optional}
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