cupcakemam A super easy vegan rose and raspberry sheet cake. This cake is a favourite with everyone that ever tries it. Perfect for sharing, not only is it totally delicious but it looks great with minimal effort. These are perfect for an afternoon tea and pair with a cup of tea well.
Before you do anything else you’ll need to freeze your raspberries. I recommend you freeze fresh berries rather than using already frozen ones. Frozen fruit in general has a lot more moisture and this can change the consistency of your cake.
Top tips for this cake –
Brownie tin – I use this one. I have lots of brownie tins but this is my favourite. It’s nice and heavy and the perfect size.
Rose Petals – You can find rose petals usually amongst the spices in large supermarkets. If you struggle to find any you can get some here.
Rose Water – Rose water can sometimes be found in the cake aisle in large supermarkets. I use this one. But I know you can pick it up from international food stores too.
You’ll need:
- 275g Self raising flour
- 200g Caster Sugar
- 130g Dairy free butter
- A handful of Raspberries (just add as many or little as you like!)
- 1tsp Baking Powder
- 180ml Soya milk (you can use any alternative here)
- Rose water
- Vanilla essence
- 200g icing sugar
- Rose petals
- Pre-heat oven to 175°. Grease brownie tin (I usually use baking parchment).
- Melt your butter, when fully melted add sugar, self raising flour, 2 tsp vanilla, soya milk & baking powder.
- Whisk together until fully combined. I recommend an electric whisk to add air!
- At this point you will need to add your rose flavour. Because every single flavour is different in strength, I recommend adding 1tsp, whisking and tasting the mixture. Rose flavour is usually very strong so try not to get carried away!
- Whisk until stiff. Mixture should be very thick in order to hold the raspberries in place and stop them from sinking!
- Fold in your frozen raspberries. The less mixing here the better. You want your raspberries to stay as whole as possible.
- Pour your mixture into your brownie tin and bake for 20 minutes. Loaf will be done when you get a clean skewer out of the middle!
- When cooled mix the icing sugar with a teaspoon of rose flavour and a few teaspoons of water. Less water for a thick icing, more for a more drizzle consistency.
- Mix it well until lumps dissolve. Pour over your sheet cake and add some rose petals!
Enjoy this delicious rose and raspberry sheet cake with a cup of tea.
