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Vegan and fluffy Rosewater Cupcakes made using Almond Cow's almond pulp

Rosewater Cupcakes

Active time: 30 minutes Baking time: approx. 20 minutes

Perfectly fluffy, luscious cake topped with a delicate rose water infused icing. A beautiful sweet treat for any occasion!

Servings: Makes 6 large cupcakes


Rose Frosting

  • 2 cans coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)*
  • ¼ cup powdered monkfruit
  • 1-2 tsp pitaya powder
  • 3 tbsp rose water


  • 2 cups oat flour
  • ¼ cup coconut sugar
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup cashew milk
  • cashew pulp from 1 batch of cashew milk
  • 1 tbsp lemon juice
  • ¼ cup coconut oil, melted**
  • ¼ cup maple syrup
  • 2-3 tbsp rose water, depending on preference

*You want the texture of the cream to be like slightly softened butter before whipping.
**The coconut oil must be melted, or it won’t work properly.


Rose Frosting

Step 1

For the frosting, add coconut cream, powdered monkfruit, and pitaya powder to a mixing bowl, and whip with a hand mixer until stiff peaks form.

Step 2

Add rose water, and fold until incorporated.

Step 3

Transfer frosting to the fridge until you’re ready to frost!


Step 1

Preheat oven to 350F.

Step 2

Add oat flour, coconut sugar, baking soda, baking powder, and salt to a mixing bowl, and whisk together.

Step 3

In a separate mixing bowl, add cashew milk, cashew pulp, lemon juice, coconut oil, maple syrup, and rose water, and mix.

Step 4

Add wet ingredients to dry ingredients, and mix.

Step 5

Line a 6-cup muffin tin with cupcake liners, and pour batter evenly into the cupcake liners.

Step 6

Bake on 350F for 20 minutes, or until golden.

Step 7

Allow to cool completely, and frost!