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
tspvegetable oilfor greasing
tbspall purpose flourfor greasing
tspbaking soda
tspsalt
cupdairy free yogurt of choice
cuprose water
tsplemon zest
cupfreshly squeezed lemon juicefrom 1 large or 2 medium lemons
Rose Glaze
cupicing sugar
tbsprose wateruse more or less to get desired consistency
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.
cup good quality rose petals
cup filtered water
Strain 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.
tsp vegetable oil
tbsp all purpose flour
Sift the flour, baking powder, baking soda, and salt in a large bowl.
cups+2 tbsp all purpose flour
tsp baking powder
tsp baking soda
tsp salt
In a separate bowl, combine the sugar, milk, yogurt, oil, rose water, lemon juice, and zest.
cup granulated or cane sugar
cup milk of choice
cup dairy free yogurt of choice
cup melted refined coconut oil
cup rose water
tsp lemon zest
cup freshly squeezed lemon juice
Pour 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
cup icing sugar
Add 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.
tbsp rose water
Immediately 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.