Natural Rose Cake- An Eggfree Cake Made With Home Made Rose Essence

My first experiment with a naturally flavoured rose cake was so successful that it encouraged me to make home made rose essence. This was made for my neighbour and she absolutely loved it. I know it doesn’t look rosy but the flavour is distinct yet not overwhelming.

Whole wheat , eggless and with natural flavours , sounds lovely?


Print Recipe
Natural Rose Cake
Course dessert
Servings
Ingredients
Course dessert
Servings
Ingredients
Instructions
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sieve the whole wheat flour, baking powder, baking soda and powdered sugar together 6-8 times. Set aside.
  3. Mix the milk and vinegar. Set aside for 5 minutes.
  4. Add the oil, rose essence and rose syrup. Beat the mixture well until all the ingredients are combined.
  5. Fold in the sieved flour gently until no lumps remain.
  6. Pour into a greased and lined baking tin. [6 inch round tin will work for this recipe]
  7. Bake in the pre heated oven at 180 degrees for 35-40 minutes or until the skewer inserted comes out clean.
  8. Unmold after 10 minutes and allow to cool completely on a wire rack.
  9. Slice once cooled.
Recipe Notes

Oven temperature and time may vary. You may check on your cake after 25-30 minutes of baking.

The recipe for the natural rose essence is under Cooking Add Ons.

In case you do want to make a rose cake but can't make the rose essence, check the 'Pretty pink rose cake' under Eggless Cakes.

You may use all purpose flour in place of whole wheat or use a combination of the two.

The vinegar in the recipe may be substituted with equal quantity of curd. But I would suggest vinegar since it also helps to give the eggless cake a lovely texture.

Happy Baking

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