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Dandelion and Nettle Cake

This unique cake highlights foraged ingredients, featuring tender dandelion petals and earthy nettles, complemented by citrus zest for a delightful treat.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert, Tea
Cuisine: American
Keyword: Dandelion Cake, Foraged Ingredients, Healthy Dessert, Nettle Cake, Spring Baking
Servings: 10 slices
Calories: 180kcal

Ingredients

For the Cake

  • 3/4 cup dandelion petals (yellow parts only) Adds a pop of color and delicate sweetness.
  • 1 cup nettle leaves (blanched, chopped) Rich in nutrients like iron and calcium.
  • 1/2 cup honey or maple syrup Provides moisture and sweetness.
  • 1/3 cup neutral oil (canola or sunflower) Keeps the cake tender.
  • 1/2 cup milk (plant-based or regular) Adds creaminess.
  • 2 large eggs (or substitute with 2 tbsp flax + 6 tbsp water) Provides binding and moisture.
  • Zest of 1 lemon Brightens the flavor.
  • 1 tablespoon lemon juice Balances sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 1/2 teaspoons baking powder Helps the cake rise.
  • 1/2 teaspoon baking soda Works with baking powder for lift.
  • 1/2 teaspoon salt Enhances flavors.
  • 1/2 teaspoon cinnamon (optional) Adds warmth.
  • 1 3/4 cups flour (all-purpose or a mix with whole wheat) Provides structure.

Instructions

Preparation

  • Start by boiling the nettles in a pot of water for 1 minute. Drain and cool them briefly, then squeeze out excess water and chop finely.
  • Preheat your oven to 350°F (175°C) and line a loaf or round baking pan with parchment paper.
  • Stir the lemon juice into the milk and let it sit for about 5 minutes to create a homemade buttermilk.

Mixing

  • In a large mixing bowl, whisk together the milk mixture, honey (or maple syrup), neutral oil, eggs (or flax mixture), and vanilla extract until combined.
  • Stir in the chopped nettles, dandelion petals, and lemon zest.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon.
  • Gently stir the dry mix into the wet ingredients until just combined.

Baking

  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For the best flavor, use fresh dandelion petals and nettles. Experiment with different sweeteners and add-ins like nuts or seeds. This cake can be served with whipped cream or ice cream.