Bergamot and Rose Rhubarb Cake
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  • 1 hour and 15 minutes
  • 150 ml Greek yogurt or thickened plain yogurt (vegan is fine)
  • 150 ml light olive oil or rapeseed/canola oil
  • 150 g coconut sugar, sucanat or unrefined caster/superfine sugar
  • 3 medium eggs (I haven’t tried this with vegan eggs or chia eggs but don’t know why it wouldn’t work)
  • 240 g spelt flour or unrefined plain flour (or gluten free flour mix for cakes)
  • 2 tsp baking powder (or you could use 250g of self-raising flour)
  • 1 tsp finely zested orange peel (add lemon too if you aren’t using bergamot)
  • 100 g rhubarb, diced not bigger than
  • 1 cm Icing
  • 50 ml rhubarb juice – made from juicing about ½ a stalk of rhubarb OR
  • 50 ml lemon juice
  • 4-5 drops rose water (or more, depends on the strength – start with the least amount and add more if required after icing is made up)
  • 200 g unrefined icing sugar OR coconut sugar finely milled in a spice grinder
  • 1 drop of natural food colour OR a little beetroot juice
  • 4. In a large mixing bowl whisk the yogurt, oil, sugar, eggs and bergamot



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