A Bloomy Saturday Creation: Violet & Date Cake (Vegan & Guilt-Free)

This recipe was born on a bloomy Saturday morning in March.

Flowers were blossoming in the gardens, and violets—my absolute favourite—were everywhere. Their sweet, fresh scent fills the air, and they’re perfect for making syrups, desserts, and little edible dreams.

I wanted to create something vegan, made only with natural ingredients—something I could enjoy without guilt. A cake, but not really a cake. More of a soft, nourishing bite that feels like a treat but is kind to the body.

Honestly? After tasting it, I think it’s one of the best cakes I’ve ever made.

Ingredients

• Fresh violets (no stems)

• Water

• Dates

• Coconut oil

• Coconut flakes

• Oat flour

• Cacao nibs

• Honey (or maple syrup for a fully vegan version)

• 1 apple

• White sugar (for the violet syrup)

very natural cacao nibs

Preparation

1. Infuse the Violets: Pick a bowl of fresh violet flowers, remove the stems, rinse gently, and place them in a jar. Boil water and pour it over the violets. Let it soak overnight to create a beautiful violet infusion.

2. Prepare the Fruit Base:The next day, cover the dates in boiling water for a few minutes. Remove the pits and blend them into a paste.Peel and chop the apple, then boil it until soft.

3. Mix the Batter: In a blender or food processor, add:

   • The softened apple

   • The date paste

   • Oat flour

   • A spoonful of coconut oil

   • A handful of coconut flakes

   • A sprinkle of cacao nibs

   • Most of the violet-infused water (save some for the syrup)

   Blend everything together until smooth and creamy.

4. Bake the Cake: Line a baking pan with parchment paper and pour in the mixture.Bake at 180°C (350°F) for about 30 minutes. Midway through, place a sheet of parchment paper on top to prevent burning.

5. Make the Violet Syrup: In a small pot, combine the leftover violet water with an equal amount of white sugar. Boil until it thickens into a syrup.

6. Finish & Decorate: Once the cake is out of the oven, let it cool slightly. Decorate with fresh violets, a sprinkle of coconut flakes, and a drizzle of violet syrup on top.

Delicate, earthy, and slightly floral—this cake is a little slice of springtime. Let me know if you try it! 🌸