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+ servings

Healthy Rose Snacking Cake

Mimi Newman
Healthy Rose Snacking Cake
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Cake
Cuisine American
Servings 9 servings


  • baker's cooking spray
  • 1/2 tablespoon of olive oil
  • 2 large eggs ideally room temperature
  • 1/2 cup of sugar
  • 1/2 cup of milk
  • 1 tablespoon of rosewater
  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of almond flour
  • 2 teaspoons of baking powder
  • 1/2 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
  • 1/2 cup of powdered sugar
  • optional topping: dried edible rose petals


  • 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!
Keyword rosewater cake, rosewater snacking cake, Snacking cake
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