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Strawberry Rose Cake

Light & refreshing cake for springtime.
Servings: 8 slices



  • 1 can chickpeas
  • 2 cups freeze dried strawberries
  • 2 flax eggs 2 tbsp ground flax + 6 tbsp water
  • 1/3 cup golden monkfruit
  • 1/2 cup coconut flour
  • 1/4 cup oat flour
  • 4 tbsp agave
  • 4 tbsp almond butter
  • 1/3 cup coconut flakes
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder

Cashew Rose Cream

  • 1 cup soaked cashews
  • 1/4 - 1/2 cup filtered water
  • 2 tbsp rose water
  • 2 tbsp beet powder
  • 1 tbsp vanilla

Optional Toppings

  • rose petals
  • coconut flakes
  • sliced strawberries
  • vegan powdered sugar


Cashew Rose Cream

  • add all ingredients to a blender. blend until super creamy - gradually add the water and adjust depending on consistency
  • you will have plenty of extra cream which you can store in an airtight container in the fridge. enjoy for another baked good or with fruit.


  • set oven to 350 degrees. add flax egg ingredients in a small dish, mix to combine, and set aside⁣
  • in a blender, combine drained & rinsed chickpeas, (save the aquafaba, the liquid that comes in the can of chickpeas. trust me, it’ll come in handy) agave, almond butter, freeze dried strawberries, and flax eggs after they’ve been sitting out for a few minutes. blend until combined - it doesn’t have to be perfect, little chunks are fine as long as you scrape the sides of the blender a couple times
  • transfer blender contents to a jar and add in the remaining cake ingredients. add to a greased small cake pan and put in the oven for 30 min
  • spread a layer of cashew cream on top of the cake and sprinkle with coconut flakes, rose petals, and vegan powdered sugar. feel free to add any additional toppings, sliced strawberries would be great🍓