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Vegan Rose Loaf
Serves 8
20 mins prep
50 mins cook
70 mins total
This lemon rose loaf is soft, moist, and flavourful - and you can’t tell that it is vegan! It uses homemade rose water to get a beautiful rose flavour without being overpowering. This rose cake is perfect for those who do not like most rose flavoured desserts because it isn’t overwhelmingly floral.
Rose Water
Loaf
Rose Glaze
Rose Water
Combine the dried rose petals and water in a small saucepan, cover, and bring to a simmer. Simmer gently for 5 minutes and let sit for 10 minutes, covered. The petals should look colourless and the water should be a bright reddish pink colour.
⅕ cup good quality rose petals¼ cup filtered waterStrain the rose water through a sieve and set aside to cool.
Loaf
Preheat oven to 180°C.
Grease the loaf pan with oil. Sprinkle the 1 tbsp flour into the pan and tap to cover all sides. Shake excess out.
⅕ tsp vegetable oil¼ tbsp all purpose flourSift the flour, baking powder, baking soda, and salt in a large bowl.
½ cups+2 tbsp all purpose flour½ tsp baking powder⅕ tsp baking soda⅕ tsp saltIn a separate bowl, combine the sugar, milk, yogurt, oil, rose water, lemon juice, and zest.
⅕ cup granulated or cane sugar⅕ cup milk of choice⅕ cup dairy free yogurt of choice⅕ cup melted refined coconut oil⅕ cup rose water¼ tsp lemon zest⅕ cup freshly squeezed lemon juicePour the wet ingredients into the dry and stir just until incorporated. Do not over mix.
Pour into the greased loaf pan and bake at 180°C for 50-55 minutes - until a toothpick inserted in the centre comes out clean.
Remove from oven and let cool inside pan. Flip the cake out once it is completely cooled.
Glaze
Sift the powdered sugar into a bowl
¼ cup icing sugarAdd 1 tbsp rose water and whisk together. Add more rose water to thin it out if needed. Do not make it too thin, it needs to be thicker than glue consistency.
⅖ tbsp rose waterImmediately pour the glaze over the loaf (it dries quickly) and let it set for 5 minutes before cutting into slices
Enjoy! Store refrigerated in an airtight container for up to 3 days. Freeze in an airtight container for up to 2 months. Let come to room temperature before serving.