Whole Wheat Strawberry Rose Cake Recipe – Easy Honey Glaze

Last Updated on 4 months by Neha Deshmukh

Whole Wheat Strawberry Rose Cake Recipe – Easy Honey Glaze

Hey everyone! I’m so excited to share this recipe with you. It’s a little slice of sunshine, perfect for a cozy afternoon tea or a special celebration. I first made this cake trying to find a healthier alternative to traditional birthday cakes, and it quickly became a family favourite. The delicate rose flavour combined with sweet strawberries is just divine. Plus, using whole wheat flour makes it a little more wholesome, right? Let’s get baking!

Why You’ll Love This Recipe

This Whole Wheat Strawberry Rose Cake isn’t just delicious; it’s surprisingly easy to make! It’s a wonderfully moist cake, thanks to the sunflower oil and honey, and the strawberry-rose combination is a classic for a reason. It’s a beautiful cake that feels special, but doesn’t require any fancy techniques. Perfect for beginner bakers or anyone looking for a comforting, flavourful treat. It serves about 9 people, and takes around 50 minutes from start to finish – 15 minutes prep and 35 minutes baking.

Ingredients

Here’s what you’ll need to create this delightful cake:

• 1.25 cup whole wheat flour (about 150g)
• 0.5 teaspoon baking soda (about 2.5g)
• Pinch of salt
• 1 cup cold water (240ml)
• 0.5 cup sugar (100g)
• 0.5 teaspoon vanilla extract (2.5ml)
• 1 tablespoon lemon juice (15ml)
• 0.25 cup sunflower oil (60ml)
• 3 tablespoons honey (45ml)
• 1 tablespoon rose water (15ml)
• 3 tablespoons strawberry jam (45ml)
• 2 teaspoons sugar (10g)
• 2 tablespoons water (30ml)
• Desiccated coconut, for sprinkling

Ingredient Notes

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

• Whole Wheat Flour: I love using whole wheat flour for a slightly nutty flavour and added fibre. You can use 100% whole wheat, or a mix of whole wheat and all-purpose flour if you prefer a lighter texture.
• Sunflower Oil: Sunflower oil keeps the cake beautifully moist. You could also use vegetable oil or melted coconut oil, but sunflower oil has a neutral flavour that lets the rose and strawberry really shine.
• Rose Water: Oh, rose water! This is where the magic happens. Look for good quality, food-grade rose water – the flavour can vary a lot. Traditionally used in Indian sweets and desserts for its cooling properties and fragrant aroma, a little goes a long way. My grandmother always said the best rose water smells like a summer garden!
• Strawberry Jam: Feel free to use your favourite strawberry jam! Regional variations are wonderful here – a slightly tart jam balances the sweetness beautifully. I personally love using a homemade strawberry preserve when I have it.

Step-By-Step Instructions

Alright, let’s bake!

1. Preheat your oven to 180°C (350°F). Grease a 6×6 inch baking pan. I like to line the bottom with parchment paper too, for easy removal.
2. In a bowl, sift together the whole wheat flour, baking soda, and salt. Sifting helps to create a lighter cake.
3. In another bowl, whisk together the cold water, sugar, vanilla extract, lemon juice, and sunflower oil until the sugar is dissolved. Don’t worry if it looks a little cloudy!
4. Gently pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix – that can make the cake tough. A few lumps are okay!
5. Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
6. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
7. Once the cake is cool, use a skewer to poke holes all over the surface. This helps the glaze soak in.
8. To make the honey glaze, mix the honey and rose water together. Spread it evenly over the cake.
9. In a small saucepan, simmer the strawberry jam, sugar, and water over low heat until it forms a smooth glaze. Spread this over the honey layer.
10. Finally, sprinkle generously with desiccated coconut and gently press it down so it adheres. Let the cake set for 15-20 minutes before slicing and enjoying!

Expert Tips

• Don’t skip the sifting! It really does make a difference in the texture.
• Make sure your ingredients are at room temperature (except the water, which should be cold) for best results.
• If you don’t have a 6×6 inch pan, an 8×8 inch pan will work, but the cake will be thinner and may bake a little faster.

Variations

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

• Vegan Adaptation: You can easily make this cake vegan by using flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and plant-based alternatives for honey. Maple syrup works beautifully!
• Gluten-Free Adaptation: Swap the whole wheat flour for a gluten-free flour blend. Make sure it’s a blend designed for baking, and contains xanthan gum.
• Spice Level: N/A – this cake is all about delicate flavours!
• Festival Adaptations: This cake is perfect for birthdays, anniversaries, or any celebratory occasion. You could add a layer of whipped cream or frosting for an extra special touch. My friend always makes this for her daughter’s birthday, and it’s always a hit!

Serving Suggestions

This cake is lovely on its own with a cup of tea. It also pairs beautifully with a dollop of fresh cream or a scoop of vanilla ice cream. For a truly decadent treat, serve it with a side of fresh strawberries.

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 a different type of flour? Yes, you can! All-purpose flour will give you a lighter texture, while spelt flour will add a slightly nutty flavour.
• Can I make this cake without rose water? You can, but the rose flavour is what makes this cake special. If you don’t have rose water, you could try using a teaspoon of rose extract, but be careful – it’s very potent!
• How can I prevent the cake from becoming dry? Don’t overbake the cake! Check it with a skewer after 35 minutes, and remove it from the oven as soon as the skewer comes out clean.
• What is the best way to store leftover cake? An airtight container is key! This will keep the cake moist and prevent it from drying out.
• Can I freeze this cake? Yes, you can! Wrap the cake tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.