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Pomegranate cake

A vegan pomegranate cake with vegan cream cheese frosting. This cake is low in calories and extremely tasty and easy to make.
Prep Time15 mins
Cook Time25 mins
Servings: 10
Calories: 155kcal


  • 1 cup soy yoghurt
  • 1/2 cup all-purpose gluten free flour
  • 1/2 cup pistachio nuts roasted and powdered
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup brown sugar
  • 1/4 cup pomegranate juice
  • 4 tablespoons olive oil
  • 1 teaspoon vanilla extract

For the Frosting

  • 1/4 cup vegan cream cheese
  • 1 tablespoon icing sugar
  • 1/2 cup pomegranate seeds


  • Preheat the oven to 180C. Lightly grease a round baking pan.
  • Combine soy yoghurt, vanilla extract, and brown sugar in a mixing bowl. Beat thoroughly with an electric egg beater. Now add the olive oil & pomegranate juice and mix well.
  • Mix in all-purpose flour, roasted and powdered pistachio, baking soda, and baking powder. Mix properly with the help of a spatula. Make a smooth batter.
  • Pour the cake batter into the baking pan. Bake for 20 to 25 minutes. Let it come to room temperature before adding the frosting.
  • To make the frosting, combine vegan cream cheese and icing sugar in a mixing bowl, mixing thoroughly.
  • Spread the cream cheese frosting over the top of the cake evenly. Sprinkle the pomegranate seeds. Serve.


Serving: 10g | Calories: 155kcal | Carbohydrates: 15.5g | Protein: 2.8g | Fat: 9.7g | Saturated Fat: 2.3g | Sodium: 163mg | Potassium: 141mg | Fiber: 0.8g | Sugar: 8.4g | Calcium: 7.9mg | Iron: 1mg