Amaranth and Strawberry Breakfast Cake with Rose Water
A tender, naturally sweet breakfast cake made with nutty amaranth flour and studded with fresh strawberries. Rose water adds delicate floral notes while almond milk and coconut oil keep it moist and dairy-free. Baked in a loaf pan until golden, it's perfect for breakfast or brunch—best served warm with a simple glaze or alongside yogurt.
- Prep
- 15 min
- Cook
- 45 min
- Wait
- 15 min
- Total
- 1 hr 15 min
- Makes
- 1 loaf (8 slices)
Steps
Before you start
- Preheat your oven to 350°F (175°C)
- Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving overhang for easy removal
- Bring almond milk to room temperature if it's been refrigerated
- Gently pat strawberries dry with paper towels to reduce excess moisture
Mix dry ingredients
- In a medium bowl, whisk together amaranth flour, all-purpose flour, baking powder, salt, and cardamom (if using).
- Set aside.
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Ready when: Mixture is evenly combined with no lumps
Tip: Whisk thoroughly to distribute the baking powder evenly for consistent rise
Combine wet ingredients
- In a large bowl, whisk together melted coconut oil, almond milk, maple syrup, eggs, rose water, and vanilla extract until smooth and well incorporated.
- The mixture should be pale and slightly thickened from the whisking, about 1 minute of active whisking.
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Ready when: Mixture is homogeneous and creamy
Tip: Room-temperature eggs and almond milk emulsify better and create a lighter crumb
Make the batter
- Pour the wet ingredients into the bowl with the dry ingredients.
- Using a wooden spoon or spatula, fold gently until just combined—no streaks of dry flour remain.
- Stop as soon as the batter comes together; overmixing will toughen the cake.
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Ready when: No visible dry flour streaks; batter looks lumpy and thick
Tip: Fold, don't stir—gentle folding keeps the crumb tender and light
Fold in strawberries
- Gently fold the halved strawberries into the batter using a few quick folding motions.
- Reserve 3 or 4 strawberry halves to arrange on top of the batter in the pan.
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Ready when: Strawberries are evenly distributed throughout
Tip: Fold gently to avoid crushing the berries and staining the entire batter pink
Transfer and top
- Pour the batter into the prepared 9×5-inch (23×13 cm) loaf pan, smoothing the top with a spatula.
- Arrange the reserved strawberry halves in a single line down the center of the batter, pressing them gently into the surface without fully submerging them.
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Ready when: Batter is level and strawberries are nestled in the top
Tip: Leave strawberries partially visible so they bake and caramelize slightly on top
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven.
- Bake for 42–48 minutes, until a wooden pick inserted into the center (avoiding the strawberries) comes out with just a few moist crumbs clinging to it.
- The top should be golden-brown and spring back slightly when lightly touched.
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Ready when: Wooden pick has few moist crumbs; top is golden and springs back when touched
Tip: Every oven bakes differently—begin checking at 40 minutes to avoid overbaking, which will dry out the amaranth cake
Cool in pan
- Remove the pan from the oven and set it on a wire rack or kitchen towel.
- Let the cake cool in the pan for 15 minutes—this allows it to firm up enough to slice cleanly without crumbling.
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Ready when: Cake is warm but stable to the touch on the sides
Tip: Do not skip this resting period; removing the cake too early will cause it to break apart
Turn out and serve
- Run a thin knife around the edges of the pan to loosen the cake.
- Grasp the parchment overhang and lift the cake onto a cutting board or serving plate.
- Peel away the parchment and slice with a serrated knife using a gentle sawing motion.
- Serve warm or at room temperature.
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Ready when: Cake releases cleanly from pan; slices are intact
Tip: A serrated knife and light pressure prevent the cake from crumbling as you cut
Good to know
Tips
- Amaranth flour has a earthy, slightly mineral flavor that pairs beautifully with strawberries and rose water. Don't use it as a full flour replacement in every recipe, but here it shines as the primary grain.
- Fresh, ripe strawberries make the best flavor. If using frozen strawberries, thaw them completely and pat very dry, as they release more liquid during baking.
- The cake is naturally sweetened with maple syrup, making it a wholesome choice for breakfast. If you prefer extra sweetness, drizzle the finished cake with a simple rose-water glaze (skim milk + powdered sugar + a few drops of rose water).
- Cardamom is optional but highly recommended—it's a classic pairing in Middle Eastern baking and complements both strawberry and rose water with warm spice notes.
Make ahead
Bake the cake up to 2 days ahead and store wrapped in the pan or on a plate covered with plastic wrap at room temperature. Reheat individual slices gently in a 300°F (150°C) oven for 8–10 minutes to restore moisture and warmth.
Storage & reheating
Room temperature: up to 2 days, wrapped tightly. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months wrapped in plastic wrap and foil; thaw at room temperature for 2–3 hours before serving. Reheat thawed slices in a 300°F (150°C) oven for 8–10 minutes.
Substitutions
- unsweetened almond milk → oat milk or unsweetened milk of choice. Use any unsweetened non-dairy milk at room temperature. The texture may be slightly different but flavor will remain similar.
- coconut oil, melted → neutral oil such as sunflower or safflower oil, or dairy butter (melted and cooled). Coconut oil adds subtle flavor and keeps the cake dairy-free. Other oils work but won't add the delicate coconut note.
- pure maple syrup → agave nectar or honey. Both add similar sweetness. Honey is not vegan; agave provides a milder flavor closer to maple.
- rose water → orange blossom water or additional 0.5 tsp vanilla extract. Orange blossom water offers a similar floral character; vanilla adds warmth but loses the rose element.
