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!
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- 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
- 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.
- 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.
- 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.
- For the rose layer - Add all the ingredients to a high-speed blender and blend until smooth and silky.
- 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.***
- 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!
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).
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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