This rosewater cake is so easy to make, even non-bakers can make this cake without fail. And, the rose flavoring here could be anything - lemon, orange, grapefruit, berries, vanilla. Anything! I chose cardamom and rosewater because they bring a nice floral, Persian-inspired flavor to this dessert. There's not very much oil, and you don't need an electric mixer to make it. Make this healthy snacking cake any time you want an easy elegant dessert.
What is a snacking cake?
Snacking cake is a cake that is perfect for an afternoon snack. it's not as sweet as a birthday cake, and it's not as hard to make as a layer cake or an angel food cake. snacking cake is 1 layer, easy peasy, simple, and reliable.
How to make a rosewater cake
First, preheat oven to 375F. spray a 9” round or 8” square cake pan with cooking spray; line with parchment paper, too.
Then, prepare the wet ingredients. in a large bowl, whisk together eggs, oil, sugar, and milk (or citrus juice) and rosewater (or zest) until combined.
Next, prepare the dry ingredients. In another bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. mix your dry ingredients with your wet ingredients, until *just* combined.
Pour batter into the cake pan and put it into the oven. bake for 20-25 minutes.
Cool the cake on a wire rack. meanwhile, to make the glaze, combine powdered sugar with rose water and milk (or zest + juice) until smooth. Smooth over the top of the cake. slice and serve!
If desired, you can ditch the glaze and just do powdered sugar on top. It's also so pretty to add dried edible rose petals.
This cake will keep for 3 days at room temperature, wrapped in plastic wrap or you can freeze it for up to a month.
want more cake recipes?
this cardamom rose snacking cake is inspired by the semolina rose cake that i wrote on my blog a year or two (!!) ago.
Healthy Rose Snacking Cake
Ingredients
- baker's cooking spray
- ½ tablespoon of olive oil
- 2 large eggs ideally room temperature
- ½ cup of sugar
- ½ cup of milk
- 1 tablespoon of rosewater
- 1 ½ cups of all-purpose flour
- ½ cup of almond flour
- 2 teaspoons of baking powder
- ½ teaspoon of kosher salt
- 2-3 teaspoons of cardamom depending on how much you like cardamom
- Glaze
- 1 teaspoon of rosewater
- 1 tablespoon of water or milk
- ½ cup of powdered sugar
- optional topping: dried edible rose petals
Instructions
- 1. preheat oven to 375F. spray a 9” round or 8” square cake pan with cooking spray; line with parchment paper, too.
- 2. in a large bowl, whisk together eggs, oil, sugar, and milk (or citrus juice) and rosewater (or zest) until combined.
- 3. in another bowl, whisk together all purpose flour, almond flour, baking powder, and salt.
- 4. mix your dry ingredients with your wet ingredients, until *just* combined. pour batter into cake pan and put into the oven. bake for 20-25 minutes.
- 5. cool the cake on a wire rack. meanwhile, to make the glaze, combine powdered sugar with rose water and milk (or zest + juice) until smooth. smooth over the top of the cake. slice and serve!