Dandelion and Nettle Cake: A Unique, Wholesome Dessert Straight from Nature

If you’re looking to create a dessert that’s not only delicious but also celebrates nature, this Dandelion and Nettle Cake is your perfect match. Combining vibrant yellow dandelion petals with earthy, nutrient-rich nettle leaves, this cake surprises with its fresh taste and soft texture. It’s ideal for spring gatherings, foraging enthusiasts, or anyone curious about bringing wild edibles into the kitchen. Despite its unusual ingredients, this cake is surprisingly simple to make and customizable for both traditional and vegan diets.

It’s a great companion project to other natural and seasonal recipes found on our blog. For more creative baking ideas, check out our Seasonal Herb Baking Ideas.

Ingredients

To bring this nature-inspired dessert to life, gather the following ingredients:

• 1 cup fresh nettle leaves (lightly blanched & chopped)
• 3/4 cup dandelion petals (yellow only, no green parts)
• 1/2 cup plant-based milk or regular milk
• 1 tablespoon lemon juice
• 1/2 cup honey or maple syrup
• 1/3 cup neutral oil (like sunflower or canola)
• 2 large eggs or flax eggs (2 tbsp ground flax + 6 tbsp water for vegan option)
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour (or half whole wheat)
• 1 ½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• Zest of 1 lemon

Instructions

Step 1: Prepare the Nettles
Start by blanching the nettle leaves. Bring a pot of water to a boil, add the leaves, and cook for 1 minute. Drain, cool, then squeeze out the excess moisture and finely chop.

Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a loaf pan or 8-inch round cake pan and line with parchment paper.

Step 3: Combine the Wet Ingredients
Mix the milk and lemon juice in a bowl and let sit for a few minutes. Add the honey, oil, eggs (or flax eggs), and vanilla extract. Whisk until smooth.

Step 4: Add the Botanicals
Stir in the chopped nettle leaves, dandelion petals, and lemon zest.

Step 5: Mix the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).

Step 6: Create the Batter
Gently fold the dry mixture into the wet ingredients. Stir until just combined—do not overmix.

Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve
Let the cake rest in the pan for 10 minutes before transferring to a wire rack. Serve plain, with lemon glaze, or with a spoonful of yogurt.

Benefits of This Craft

This cake offers more than just great taste. Here’s why it’s a wonderful recipe to explore:

• Nutritious: Nettles are high in iron and vitamin C, while dandelions bring antioxidants and vitamins A and K.
• Eco-Friendly: Uses wild foraged ingredients, promoting sustainability and zero-waste living.
• Educational: Great way to introduce kids or adults to edible wild plants.
• Customizable: Easy to adapt to vegan diets or adjust sweetness levels naturally.
• Seasonal: Perfect to enjoy during spring when dandelions and nettles are in abundance.

Tips

• Always harvest wild greens from areas free of pesticides and pollutants.
• Wear gloves when handling raw nettles to avoid stings. Once cooked, they’re completely safe.
• Use only the yellow petals of the dandelion to avoid bitterness from green parts.
• Add a simple lemon glaze (powdered sugar and lemon juice) for a bright finish.
• For extra richness, fold in a few tablespoons of chopped walnuts or coconut flakes.

What Does It Taste Like?

This cake has a subtly sweet, earthy flavor with floral notes. The dandelion petals add a mild honey-like taste, while the nettles blend in like spinach, contributing to a wholesome texture. The lemon zest brightens it all up, and the optional cinnamon adds warmth.

The result is a moist, tender cake with a slightly rustic charm—somewhere between a light tea loaf and a garden-inspired sponge cake. Even those unfamiliar with wild greens are often surprised by how inviting it tastes.

How to Store

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well in the fridge for up to 5 days, especially if it includes glaze or yogurt.
• Freezer: Freeze slices individually wrapped in plastic, then placed in a sealed bag or container. They’ll keep for up to 2 months.

Allow frozen slices to come to room temperature or gently warm in the oven for best texture.

The Dandelion and Nettle Cake is a delicious celebration of nature’s bounty. It transforms humble foraged greens and petals into something beautiful, tasty, and nourishing. Whether you’re an avid baker or a nature-lover exploring edible plants, this cake brings a sense of creativity, mindfulness, and wholesome joy to your kitchen.

FAQ

Q: Are nettles safe to eat?
A: Yes, once blanched or cooked, nettles lose their sting and are rich in nutrients.

Q: Can I make this cake vegan?
A: Absolutely. Use flax eggs and plant-based milk for a fully vegan version.

Q: Can I substitute other wild greens?
A: While nettles work best, mild greens like spinach could be used if nettles aren’t available.

Q: Do I need to dry the petals?
A: No, use fresh dandelion petals, but make sure they’re clean and free of green parts.

Q: Can this cake be made gluten-free?
A: Yes, substitute a 1-to-1 gluten-free flour blend for the all-purpose flour.