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Proudly Australian

Mini Rosewater Cakes

Dairy free You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 8 cakes


1 cup/250ml Canola oil 1 1/4 cup/135g/4.8 oz Natvia Icing mix, plus extra for dusting 2 eggs 1 cup/250g/8.4 oz Dairy Free yogurt or regular yogurt 2 cups/300g/10.5 oz All purpose flour 3 tsp baking powder 1 tsp salt 1 tbsp/20ml/0.7 oz Rosewater


  1. Preheat oven to 180C/350°F. Grease and spray 8 nonstick individual cake pans.
  2. In a stand still mixer fitted with a paddle, mix together the oil, Natvia icing mix, rosewater, and eggs until combined.
  3. Alternatively add the yogurt and flour mixing after each addition until just combined. Once all ingredients are added mix for an additional minute to make sure it is well combined.
  4. Divide mixture between the greased and floured pans and bake for 25 to 30 minutes until a toothpick comes out clean.
  5. Allow to cool for 5 minutes and then turn out cakes while they are still warm.
  6. Dust with Natvia icing if desired and serve with fresh fruit.
No nutritional info supplied

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