The Rose Cake – A Delicious Vegan Dessert Recipe

vegan rose cake

Today we are making a lovely vegan dessert. It is called the Rose Cake.
You might be asking: Rose Cake? You can it roses? What is that?
I can assure you that you can eat roses and it is very healthy and very delicious at the same time!

The flowers of the rose or “Damascus Rose,” as it is said, have a fabulous perfume, making them perfect for sweetness, syrups, oils, etc.
The Damascus Rose is also widely used in cosmetics, cream, perfumes, lotions, and the pharmaceutical industry.

The perfume of rose flowers attenuates various states of anxiety, headaches and even eliminates stress.

The rose petals are rich in citric acid, flavonoids, saponins, sterols, cyanine, fructose, malic acid, sucrose, tannin, vitamins A, B, C, D, E, P and K, volatile oil, geraniol and citronellol.

Now, with all that out of our way, did I get your attention? Great! Let’s make the Rose Cake 😉

The ingredients for the rose cake are, as follows:

For the base:

One cup of walnuts – hydrated 8 hours in spring water
One cup of almonds – hydrated 8 hours in spring water
One hand of dates – hydrated an hour in spring water
One handful of figs – moisturized an hour in spring water
One pinch of salt

For the vanilla cream:

2 cups of cashew – hydrated for 4 hours in spring water
3-4 tablespoons of honey (or any other sweetener you prefer)
1-2 tablespoons of lemon juice
One tablespoon of melted coconut butter
50 ml of water (or as needed to process the cream well)
½ teaspoon of vanilla powder
½ teaspoon of turmeric

For the rose cream:

2 cups of cashew hydrated for 4 hours in spring water
4 hands of fresh rose petals
3-4 tablespoons of honey (or any other sweetener you prefer)
1-2 tablespoons of lemon juice
One teaspoon of rose water
One tablespoon of melted coconut butter
50 ml of water (or as needed to process the cream well)
Almond flakes and rose petals for decoration (optional)

Method of preparation:

The Base:

Insert the walnuts and almonds into the blender and process until they partially shrink, then add the rest of the ingredients and process them again until the composition becomes sticky and easy to mold. Use a cake shaper with a detachable bottom (you can find one here) and sprinkle with coconut flakes or put a baking paper to prevent the base from sticking. Then place the base into the cake shaper by pressing gently with your fingers. Leave it to cool until the cream is ready.

Vanilla cream:

Insert the cashew nuts into the blender and mix until it is smooth. Add the rest of the ingredients, except for the coconut butter, and process them. Coconut butter is the last ingredient. Process until the composition gets a creamy consistency. Pour this cream over the base and put it in the freezer for one hour.

Rose Cream:

Put the cashew nuts in the blender and process them until they are smooth. Add the rest of the ingredients, except for the coconut butter, and process. As before, leave the coconut butter as the last ingredient in the mix. Process until the composition gets a creamy consistency. Pour this cream over the vanilla cream and put the cake in the freezer for 3-4 hours.

When ready, decorate with rose petals and almond flakes, slice it and enjoy it.

Bon appetit!