Mini rose cakes

Step 1/7

• 2 tbsp rosewater
• 75 g spelt flour
• 50 g ground almonds
• 5 g baking powder
• ½ pinch salt
• 50 g brown raw sugar
• 50 g plant-based almond yogurt alternative
• 25 ml vegetable oil (refined, neutral)
• ½ tbsp white wine vinegar
• 75 ml almond drink

• oven
• large mixing bowl
• stand mixer or hand mixer with beaters

Preheat oven to 200°C/400°F. Combine some of the rosewater, flour, ground almonds, baking powder, salt, sugar, some of the yogurt, oil, vinegar, and almond drink in the bowl of a stand mixer.

Step 2/7

• coconut oil for greasing

• pastry brush
• baking tray
• parchment paper

Line a baking tray with parchment paper and grease with oil.

Step 3/7

• rubber spatula

Spread batter evenly over baking tray. Softly tap bottom of tray to release air bubbles in batter. Bake for approx. 20 – 25 min. at 200°C/400°F, or until batter is set. Let cool for approx. 15 - 20 Min.

Step 4/7

• 200 g plant-based cream cheese alternative
• 1 tsp agave syrup
• 2 tbsp rosewater
• 100 g plant-based almond yogurt alternative

• piping bag with tip
• large mixing bowl
• stand mixer or hand mixer with beaters

Meanwhile, prepare the cream. Mix together plant-based cream cheese alternative, agave syrup, remaining rosewater, and plant-based almond yogurt alternative until combined. Transfer cream to a piping bag fitted with a tip.

Step 5/7

• cake ring

Cut 16 circles out of slightly cooled cake; try to cut so as to waste as little cake as possible.

Step 6/7

• 4 cake rings
• piping bag with tip

Place one cake circle in each dessert ring, then pipe approx. 1 tbsp. cream on top of each. Place another cake circle on top and repeat until each ring has four layers of cake circles. Leave the top cake circle bare. Transfer cakes and remaining cream to refrigerator to rest overnight.

Step 7/7

• dried, edible rosebuds for garnish

• small knife (optional)

Carefully loosen the cakes from their rings, using a small knife, if needed. Spread the remaining cream on top of each cake and, if you like, on the sides of the gateaux. Top with dried rosebuds.

Enjoy your meal!