Raspberry Rose Cake

admin Dairy-Free, Gluten-Free, Nut-Free, Recipe, Vegan Leave a Comment

This Raspberry Rose Cake is beautiful, delicate and sweet—the perfect dessert for Mother’s Day, Baby Showers, Bridal Showers, birthdays…and yes…it’s gluten-free and dairy-free…and delicious!  Use ribbons and fresh berries for decoration and enjoy. This is a great cake and should be made 24 hours in advance of your special occasion.

Raspberry Rose Cake
Raspberry Rose Cake
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Raspberry Rose Cake
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Passive Time
10people 20minutes 35minutes 3hours
Servings Prep Time
10people 20minutes
Cook Time Passive Time
35minutes 3hours
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. Pre-heat oven to 350 F degrees. Grease two 9-inch round cake pans and dust with sugar.
  2. Using electric mixer, beat coconut oil and sugar at medium-high speed for five minutes, until light and fluffy. Lower speed to medium and add eggs, scrapping down sides of the bowl as needed.
  3. In a separate bowl, sift and mix dry ingredients together. Set aside.
  4. Place coconut milk in a glass measuring cup and heat in microwave for 30 -60 seconds.
  5. Add dry ingredients gradually to the mixing bowl. Beat on low till evenly mixed. Add warm coconut milk and fresh raspberries to mixture. Mix for one minute—raspberries should break-up well.
  6. Divide batter evenly into prepared cake pans. Bake in pre-heated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
  7. Once cake has cooled, remove from pan and slice in half horizontally making 2 equal layers. Place bottom layer on cake plate and drizzle rosewater on cake. Spread raspberry preserves for filling. Place second layer of pack atop and sprinkle with rose water.
  8. Frost top and sides of cake with a simple dairy free frosting and add fresh raspberries for garnish.
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