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You are here: Home / Recipes / Cake / Hibiscus and Rose Cake

Hibiscus and Rose Cake

October 7, 2021 By Deviliciously Raw

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With a burst of hibiscus and rose flavor, this tender, fragrant cake offers vibrant deliciousness in every bite.

This Hibiscus and Rose Cake combines two layer of mildly sweet cream made with brewed hibiscus and rose tea and it’s SO good! It’s such an unusual and unexpectedly wonderful flavor. Not only delicious, but the pink hibiscus layer is the most beautiful shade of pink!


This irresistible pink cake is loaded with all kind of good stuff. Deliciously sweet but awesomely healthy.Click To Tweet

As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.


Hibiscus and Rose Cake
 
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Prep time
1 hour
Cook time
6 hours
Total time
7 hours
 
This irresistible pink cake is loaded with all kind of good stuff. Deliciously sweet but awesomely healthy.
Author: Deviliciously Raw
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
Ingredients
  • For the crust
  • ½ cup pitted dates
  • 1 cup pecan, soaked and dehydrated
  • 1 cup shredded coconut
  • ½ teaspoon cardamom powder
  • ⅛ teaspoon pink himalayan salt
  • 2 tablespoon coconut oil
  • 2 tablespoon nut milk

  • For the hibiscus layer
  • 1+1/2 cup soaked cashews
  • 1 small beetroot, chopped
  • 2 tablespoon coconut nectar
  • ½ cup hibiscus tea, at room temperature*
  • zest of a half orange
  • 2 tablespoon orange juice
  • ½ teaspoon vanilla bean paste
  • ¼ teaspoon cinnamon powder
  • 3 tablespoon coconut oil, melted
  • 3 tablespoon coconut butter, at room temperature

  • For the rose layer
  • 3+1/2 cup soaked cashews
  • 4 tablespoon coconut nectar
  • ½ cup rose tea, at room temperature**
  • 3 teaspoon rose water
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon cardamom powder
  • 4 tablespoon coconut oil, melted
  • 4 tablespoon coconut butter, at room temperature
Instructions
  1. For the crust - add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
  2. For the filling - Soak 4 cup of cashews for 4 hours or overnight. (after overnight soaking you'll have 5 cups of cashew) Rinse the soaked cashews under running water.
  3. For the hibiscus layer - Add all the ingredients to a high-speed blender and blend until smooth and silk, transfer into a bowl and set aside.
  4. For the rose layer - Add all the ingredients to a high-speed blender and blend until smooth and silky.
  5. To assemble - Remove the base from the freezer. Add the colored cashew cream filling all over the crust, either in layers (like a rainbow cake) or by adding large dollops of different colors (a couple of spoonsful of each flavor at a time) in a random pattern.***
  6. Set aside the remaining rose cream to pipe on the top later. Cover and place into the refrigerator. Place the cake in the freezer for a few hours (about 6 hours) or until the cake is frozen. Once set carefully remove from the tin. Take your leftover rose cream out of the refrigerator (if not in perfect pipeable consistency place them into freezer for about 20 minutes) and pipe on top of the cake. Sprinkle with rose petals. Leave to thaw before serving. Store in the refrigerator or freezer. Enjoy!
Notes
* Hibiscus Tea
1 tablespoon dried hibiscus flowers
1/2 cup filtered water
** Rose Tea
1 tablespoon rose petals
1/2 cup filtered water

- Add ½ cup filtered water to a small saucepan over medium heat
- Bring the water to a simmer then immediately remove from heat
- Place the dried hibiscus/rose petals into the water and gently stir
- Cover and then steep for 5 minutes
- Strain out dried hibiscus/rose petals
***You’ll alternate adding the different colors of filling and then when you’ve got one layer, you’ll do the same on top (avoid two of the same color on top of each other).
3.5.3251

THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒

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Hibiscus and Rose Cake

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Filed Under: Cake, Recipes Tagged With: Beetroot, Dairy free, Gluten-Free, Guilt free, Guilt free dessert, Hibiscus, Nourishing, Plant based diet, Raw, Raw Vegan Dessert, Rose, Rose water, Vegan, Vegan Recipes, Vegetarian

Previous Post: « White Chocolate Orange Cake
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I'm a passionate self-taught chef who loves creating and sharing colorful nourishing plant-based recipes that satisfy the tummy and warm your soul. All my recipes are quick and easy to make, made with simple everyday ingredients that are easy to find. Thanks for stopping by ♡ Read more…

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