Strawberry Rose Cake Recipe – Easy Almond Milk & Coconut Oil Bake

Last Updated on 2 months by Neha Deshmukh

Strawberry Rose Cake Recipe – Easy Almond Milk & Coconut Oil Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake that’s both beautiful and delicious. And honestly, this Strawberry Rose Cake is exactly that. I first made this for a friend’s birthday, and it was a total hit! The delicate rose flavor paired with the sweet strawberry is just heavenly. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average cake. It’s light, fluffy, and bursting with flavour. The almond milk and coconut oil keep it wonderfully moist, and the rosewater adds a touch of elegance. It’s perfect for a special occasion, a cozy afternoon tea, or just because you deserve a little treat. And the best part? It comes together quickly with ingredients you likely already have in your pantry.

Ingredients

Here’s what you’ll need to create this delightful Strawberry Rose Cake:

• 1 cup all purpose flour (120g)
• ¼ tsp baking soda (1g)
• ⅔ tsp baking powder (2g)
• ⅓ cup sugar (67g)
• ¼ tsp salt (1.5g)
• ½ cup chopped strawberry (ground into paste) (approx. 75g)
• ⅔ cup almond milk (160ml)
• 2 tbsp coconut oil (30ml)
• 1 tsp rosewater (5ml)
• ½ tsp apple cider vinegar (2.5ml)
• ¼ cup icing sugar (30g)
• 2 tbsp almond milk (for glaze) (30ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Strawberry Paste: Making & Freshness

Using fresh strawberries really elevates the flavour. You’ll want to finely chop about half a cup and then grind them into a paste – a food processor or even a mortar and pestle works great! If you’re short on time, you can use good quality strawberry puree, but fresh is best.

Almond Milk: Brand Recommendations & Substitutions

I prefer using unsweetened almond milk for this recipe, as it lets the strawberry and rose flavours shine. Any brand will do, but I’ve had good results with Silk and Almond Breeze. If you don’t have almond milk, you can substitute it with regular milk or even oat milk.

Coconut Oil: Refined vs. Unrefined – Which to Use?

This is a good one! Unrefined coconut oil has a stronger coconut flavour, while refined coconut oil is more neutral. For this cake, I recommend refined coconut oil so the coconut doesn’t overpower the other delicate flavours.

Rosewater: Quality & Authentic Flavor

Rosewater can vary a lot in quality. Look for a brand that’s made with real rose petals, and avoid anything with artificial flavourings. My go-to is Cortas Rose Water – it has a lovely, authentic aroma.

Apple Cider Vinegar: The Baking Science Behind It

Don’t skip the apple cider vinegar! It reacts with the baking soda to create a light and fluffy texture. You won’t taste it in the final cake, promise!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease and flour a 6-inch cake pan. This prevents sticking, which is always a good thing.
2. In a bowl, whisk together the flour, baking soda, baking powder, sugar, and salt. Make sure everything is nicely combined.
3. Now, add the strawberry paste, almond milk, coconut oil, rosewater, and apple cider vinegar. Gently mix until just combined. Don’t overmix – a few lumps are okay!
4. Pour the batter into the prepared pan and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
5. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. While the cake is cooling, prepare the glaze by mixing the icing sugar and almond milk until smooth.
7. Once the cake is completely cool, drizzle the glaze over the top. And that’s it!

Expert Tips

• Don’t open the oven door while the cake is baking, or it might sink!
• For an extra burst of strawberry flavour, add a few chopped strawberries to the batter.
• Make sure all your ingredients are at room temperature for best results.

Variations

Want to switch things up? Here are a few ideas:

Vegan Strawberry Rose Cake

Simply substitute the almond milk with another plant-based milk like soy or oat milk. Ensure your icing sugar is vegan-friendly too! My friend, Priya, swears by this version.

Gluten-Free Strawberry Rose Cake (Flour Alternatives)

Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works wonderfully. You might need to add a little extra liquid if the batter seems too thick.

Adjusting the Spice Level (Rosewater Intensity)

If you’re a big rose fan, feel free to add an extra ½ tsp of rosewater. But be careful – a little goes a long way!

Strawberry Rose Cake for Special Occasions (Birthday/Anniversary)

Decorate with fresh strawberries, rose petals, and a dusting of icing sugar for a truly stunning presentation.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of chai or a scoop of vanilla ice cream. It also pairs beautifully with a light fruit salad.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions!

Can I use frozen strawberries for the strawberry paste?

You can, but the flavour won’t be as vibrant. Thaw the strawberries completely and drain off any excess liquid before grinding them into a paste.

What if I don’t have rosewater? Are there any substitutes?

It’s hard to perfectly replicate the flavour of rosewater, but you can try a tiny drop of rose extract (be very careful, it’s potent!). Orange blossom water is another option, but it will give the cake a different flavour profile.

Can this cake be made ahead of time?

Yes! You can bake the cake a day ahead and store it in an airtight container. Add the glaze just before serving.

How can I prevent the cake from sticking to the pan?

Greasing and flouring the pan thoroughly is key. You can also line the bottom with parchment paper for extra insurance.

What’s the best way to store leftover cake to keep it moist?

Wrap the cake tightly in plastic wrap or store it in an airtight container. Adding a slice of bread to the container can also help keep it moist.

Enjoy your beautiful and delicious Strawberry Rose Cake! I hope you love it as much as I do. Happy baking!