Rose Vanilla Cake [V]

These rose cakes are delicate and fragrant. And fully vegan. I used the cake to make mini cakes with strawberry jam and a coconut glaze. This takes the attention away from the rose. If serving the rose cake with less distraction, I can recommend using 2 tsp of rose water instead of a tablespoon. Rose is quick to overpower.
Because I used a chia egg replacement (recipe here), which consists of ground up black seeds, the cake got a bit of a grey hue. You can use white chia seeds – if you can find them, I couldn’t – instead, or flax seeds. Flax seeds to leave more of their flavour in the bake though, which is why I opted for chia instead.

Ingredients:

  • 200gr flour
  • 140gr sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt
  • 1 tsp vinegar
  • 65gr sunflower oil
  • 250ml/gr soy milk
  • 1 tsp vanilla extract
  • 1 tbs rose water
  • 3 tbs chia egg replacement

Makes a 20cm square low cake

Recipe:

Combine the dry ingredients: flour, sugar, baking soda, baking powder and salt.
Combine the wet ingredients: vinegar, oil, soy milk, vanilla, rose water and egg replacement.

Beat the wet ingredients into the dry in a steady stream, until a smooth batter has formed.
Spread the batter in a 20cm square cake tin – I always line mine.

Bake 25-30min on 175°C.

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