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Light Vegan Rose-Scented Floral Cake

A delicate and light vegan cake infused with the floral notes of rose water, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Bakery, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour For a perfect cake structure.
  • 1 cup almond flour Adds a lovely nutty flavor and moisture.
  • 1 cup granulated sugar Sweetness that balances the floral notes.
  • 1 tablespoon baking powder To help the cake rise to fluffy perfection.
  • 1/2 teaspoon baking soda A helping hand to the baking powder for additional lift.
  • 1/4 teaspoon salt Enhances all the flavors.
  • 1 1/4 cups almond milk (room temperature) Unsweetened is preferred.
  • 1/3 cup melted coconut oil Can be substituted with any neutral oil.
  • 2 teaspoons pure vanilla extract Adds warmth and depth to the flavor.
  • 2 tablespoons rose water The star ingredient that infuses the cake with a delicate floral note.
  • 2 tablespoons dried edible rose petals For a pop of color and a subtle crunch.
For the Frosting
  • 1/2 cup vegan butter (softened) Try brands like Earth Balance or Miyoko’s.
  • 2 cups powdered sugar Sweetens and thickens the frosting.
  • 1 tablespoon rose water Just a touch more for that floral lift.
  • 2 tablespoons almond milk Adjusts the consistency of the frosting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, combine the almond milk, melted coconut oil, vanilla extract, and 2 tablespoons of rose water, whisking until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, making sure not to overmix.
  5. Fold in the dried edible rose petals carefully, then transfer the batter to the prepared cake pan, smoothing the top as you go.
Baking
  1. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Frosting
  1. To make the frosting, beat the softened vegan butter until smooth.
  2. Gradually add the powdered sugar, followed by 1 tablespoon of rose water and almond milk, and continue to beat until light and fluffy.
  3. Spread the frosting evenly over the cooled cake and garnish with extra rose petals if desired.

Notes

Letting the cake cool completely before frosting helps maintain a clean finish. The cake stores well covered at room temperature for 3 days or can be refrigerated for up to a week.