Recipe: vegan raindrop cake with flowers

The ideal bite-sized snack
Estimated reading time: 2 minutes

Raindrop cake is derived from a Japanese dessert called mizu shingen mochi and has agar as its main ingredient, a gelling agent made from seaweed. Agar is vegan, calorie-free, fat-free, tasteless, zero carb and full of fibre. You can easily find it at an Asian market, a health food shop or online. It is sold as powder, flakes, sticks or pre-packaged in boxes with sugar already mixed in. Combined with edible flowers*, this raindrop cake becomes almost too beautiful to eat.

vegan regendruppelcake met bloemen
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what does it taste like?

Raindrop cakes are like jelly, with a less firm and more delicate texture. When you take a bite, the feeling is that of a light jelly, before it melts into a slightly sweet water. It's ideal as a palette cleanser between courses

you will need

  • 2 cups of spring water
  • ½ teaspoon agar powder or flakes
  • ½ teaspoon sugar
  • Edible flowers*
  • Sillicone mould


Boil water and add agar and remove from heat. Stir regularly until agar has dissolved. Add sugar and stir until dissolved. The liquid should be completely clear. Pour or spoon the mixture into moulds. Add edible flowers and put in the fridge for at least two hours to solidify.

vegan regendruppelcake met bloemen

more inspiration

Read all about our summer menu, which includes a pavlova with flowers, a charcuterie board decorated with edible flowers and exciting mocktails. Find more inspo on our FacebookInstagram and Pinterest.

*Only use edible flowers from specialised suppliers that have been grown for consumption.