Preheat oven to 180°C and line the bottoms of each cake pan with parchment paper. In a large bowl, whisk together the first 5 ingredients and set aside.  In another large bowl, combine the sugar and coconut oil with an electric mixer, beat on medium until light and fluffy (not necessary if you don’t have a mixer).  Add the eggs one at a time until fully incorporated; then add the vanilla extract and milk, rosewater; mix for about 30 seconds.  Turn down the mixer to medium-low; a little at a time, add the dry ingredients to the wet. Divide batter evenly between the 2 cake pans, bake for 20–25 minutes or until a cake tester comes out clean.

Transfer to a cooling rack and allow to cool for 20 minutes; then remove layers and rest on rack until completely cool.

Berry compote

Place berries in a medium saucepan; add the syrup, lemon juice and cardamom.  Place over a medium flame and stir frequently for 10 minutes. Than add the chia seeds and set aside for 20 minutes.

Yoghurt frosting

In a large bowl mix all of the ingredients and set aside.

Assemble

Spread roughly 3 tablespoons of coconut yoghurt, add compote on top. Gently place the second layer of cake on top and repeat. Garnish with rose petals and berry powder.

*Super-Hrana.

Rosewater cake

  • 3/4 cup brown rice flour
  • 1/4 cup hazelnut meal (ground from toasted and shelled hazelnuts)
  • 2 Tbsp arrowroot powder
  • pinch of salt
  • 1 1/2 tsp baking powder
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil (soft, not melted)
  • 2 free range eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1 tsp rosewater extract

Berry compote

  • 1 cup berries (of any kind)
  • 1 Tbsp honey or maple syrup
  • 1 Tbsp lemon juice
  • pinch of cardamom
  • 3 Tbsp chia seeds

Topping

  • 2 cups coconut yoghurt
  • 1 tsp vanilla extract
  • 3 Tbsp berry powder