This Raspberry Rose Snack Cake is a soft and fluffy, high protein, eggless cake made with fresh raspberries. Perfect for lunchboxes or a midday treat.
Keeping it Simple
I truly believe baking should feel approachable, not intimidating. The best recipes, in my opinion, are the ones that come together quickly, use simple ingredients, and still feel special enough to serve to guests or pack into a lunchbox. This Raspberry Rose Snack Cake checks all of those boxes and then some.
This cake is soft, tender, and naturally blush pink from fresh raspberries, with a delicate floral note from rose water that makes every bite feel elevated without being overpowering. The batter comes together in minutes thanks to a simple blending step, making this one of those recipes you can whip up even on a busy afternoon when you’re craving something homemade and comforting.
It’s completely eggless and slightly higher in protein than most snack cakes, thanks to cottage cheese, which also gives the crumb an incredibly moist, plush texture. Whether you enjoy it plain, glazed, or topped with fresh berries and rose petals, this is the kind of cake that works just as well for a midday snack as it does for dessert with chai or coffee.
If you’re new to baking, this recipe is especially forgiving. No fancy techniques, no complicated steps, just blend, mix, bake, and enjoy. And if you’re a seasoned baker, this one’s a lovely reminder that simple bakes can still feel beautiful and indulgent.
Ingredient Highlights
- Raspberries
Fresh raspberries bring natural sweetness, color, and a subtle tartness that keeps the cake from feeling heavy. - Cottage Cheese
Adds moisture and boosts protein while creating a soft, tender crumb, without any noticeable tang. - Rose Water
A small amount goes a long way, adding a gentle floral aroma that makes the cake feel special and bakery-worthy. - Lemon Juice
Brightens the flavor and balances the sweetness while helping activate the leavening agents. - Neutral Oil
Keeps the cake soft and moist for days, making it perfect for make-ahead snacking.
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup cottage cheese
- 1 cup raspberries
- 1 tablespoon rose water
- 1 tablespoon lemon juice
- ½ cup milk
- ⅓ cup neutral oil
- 1 tsp vanilla
- 1 tablespoon lemon juice
- 1 tablespoon rose water
- 1 tablespoon sugar
- edible rose petals
- fresh raspberries
- Preheat oven to 350°F / 175°C. Grease and line an 8-inch pan.
- In a blender, combine cottage cheese, raspberries, oil, vanilla, rose water, lemon juice, sugar, and milk. Blend until completely smooth.
- Add baking powder and baking soda to the blender and let the mixture sit for 2 minutes to activate.
- In a bowl, add flour and pour in the raspberry mixture and gently fold just until combined, do not overmix.
- Transfer batter to prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- For the glaze, stir sugar into lemon juice and rose water until dissolved.
- While cake is warm, brush generously with glaze and finish with rose petals and fresh raspberries
Looking for more eggless cake recipes? Check these out.
It came out cute! Our neighbours liked it