Homemade Rose Wheat Cake
A delicately flavored and healthy wheat cake infused with the aroma of roses. This recipe uses whole wheat flour for added fiber and reduces refined sugar for a healthier indulgence.
Prep Time
20 mins
Cook Time
30 mins
Difficulty
medium
Ingredients
- 1200 grams Whole wheat flour
- 2100 grams Granulated sugar (or preferred sugar substitute like coconut sugar)
- 35 grams Baking powder
- 42 grams Baking soda
- 51 tsp Salt
- 62 tbsp Rose water
- 7100 grams Unsweetened applesauce
- 8100 ml Milk (dairy or non-dairy)
- 950 ml Vegetable oil
- 101 tbsp Dried rose petals (for garnish)
- 111 tsp Vanilla extract
Instructions
Preheat oven to 180°C (350°F). Grease and flour a 9-inch cake pan.
In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the rose water, applesauce, milk, oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Garnish with dried rose petals before serving.
Recipe Variations
- 1Add chopped nuts or dried fruits to the batter for added texture and flavor.
- 2Substitute the rose water with another flavoring, such as lemon extract or orange zest.
- 3Use yogurt instead of milk for a tangier flavor and added moisture.
Storage Tips
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Serving Suggestions
- Serve the cake plain or with a dollop of whipped cream or yogurt.