Rose & Pineapple Layer Cake with Lucuma Frosting

I made this recipe up as I wanted to make a Vegan cake that was really full of bright flavours and I love the flavour of rose.

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Plus I had just had a fresh delivery of a few special ingredients so I wanted to add the Lucuma to something so that we could enjoy that new flavour too.

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Plus it looks like a crazy 6 year old girls fantasy first bake, which I love. I was a 6 year old girl that liked to climb trees, feed chickens and poke puddles with a stick, so this was all new to me 🙂

I hope you like it as much as we did.

Rose & Pineapple Layer Cake with Lucuma Frosting

240 g / 8 oz Sunflower margarine
420g / 14 oz Gluten Free Self Raising Flour
240 g / 8 oz Granulated sugar
120 ml / 4 fl oz Orange juice
60 ml / 2 fl oz Rose water
120 ml / 4 fl oz Beetroot juice
1 tsp Vanilla extract
1 tsp ground golden linseeds
200g / 7 oz Rose Jam

Grease and parchment line 2 x 23 cm cake tins.

Pre heat the oven to Gas 4/ 350˚F/180˚C.

Melt the margarine.

Sift together all the dry ingredients.

Whisk together all the wet ingredients.

Whisk all the wet into the dry ingredients


Divide evenly between the two tins and smooth evenly into the tins.

Bake for 25 minutes. Swap their positions in the oven half way through the cooking time.

Cook on wire racks in the tin for 20 minutes. Then turn out and remove the parchment paper.

Cool completely.

Pineapple & Lucuma Frosting
1 pineapple
250 g / 8 oz sunflower margarine (at room temperature)
150g / 5 oz icing sugar
180 ml / 6 fl oz Agave Nectar
4 tbsp Lucuma Powder

Blend the Pineapple and stand it in a strainer to drain the juice (drink that, it is yummy)

Now pass it through the sieve to remove the largest fibres.


In a stand mixer, beat the margarine until it is soft and smooth, add in the lucuma, icing sugar, agave nectar and enough of the pineapple to make a fluffy frosting.



Spread over the two halves of the cooled cake

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Spread the top of one cake with the Rose jam.

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And sandwich them together.


Melt 2 tbsp of the rose jam with the same amount of water and allow to boil. I strain this to get a rose syrup.

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I then scattered the top with dried pineapple cubes, a sprinkle of spirulina powder (like a pinch!) and then drizzled the syrup over it.

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Very good

Just eat it … yum

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.