Description
Indulge in the exquisite MINI VEGAN BLACKBERRY ROSE CAKE, a delightful dessert that combines the sweetness of ripe blackberries with the delicate floral notes of rosewater. This vegan treat is not only visually stunning but also incredibly easy to prepare, making it a perfect centerpiece for any occasion. With its moist texture and vibrant colors, this cake will surely impress your guests and elevate your dessert game.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk (or any plant-based milk)
- 1 cup fresh blackberries
- 1 tsp rosewater
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and a pinch of salt.
- In another bowl, mix applesauce, almond milk, and rosewater until smooth. Combine with dry ingredients and stir gently.
- Fold in the blackberries carefully to maintain their shape.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack. Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 150
- Sugar: 9g
- Sodium: 130mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg