Citrus, Vanilla & Olive Oil Spelt Cake with Rose

August 20 2015

Our garden is overflowing with an abundance of lemons and limes at the moment. It’s a wonderful thing! Lucky for me there are SO many recipes you can create using citrus fruit, like todays Citrus, Vanilla and Olive Oil Spelt Cake with Rose!

This spelt cake is super simple and easy to make! It’s one of those, mix the wet, mix the dry, and then mix it altogether kind of cakes (I love those cakes!). It’s not too sweet and is deliciously moist, yet still retains a lovely crumb texture... the perfect little afternoon treat with a relaxing cup of tea.

I don’t usually make the cake with the pictured glaze, although it does look very pretty ☺. I like to make it with an orange and rosewater syrup that is poured over the warm cake and then served with cream or yoghurt. So delish! Not as ethereal looking, but is definitely as good, if not more delicious!

If you don’t have a full range of citrus like I have used in this recipe, feel free to use your own blend, or use just the orange or lemon depending on what you have on hand.

Enjoy friends, and please let me know how you go!




1 hr


  • 2 cups spelt flour
  • 1¾ cups coconut sugar
  • 1½ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1⅓ cups extra-virgin olive oil
  • 270ml coconut milk
  • 1 tbs rosewater
  • 4 eggs
  • Zest of 2 oranges
  • Zest of 2 lemons
  • Zest of 1 lime
  • Zest of 1 grapefruit (optional)
  • ½ cup fresh orange juice
  • 1½ tsp vanilla powder or extract


  • 1 cup pure icing sugar
  • Juice of 1 grapefruit (or orange if you don’t like grapefruit)
  • 2 tbs rose water

Orange Syrup (if using in place of glaze)

  • Juice of 2 oranges
  • 2 tbs rose water



  1. Pre-heat your oven to 180 degrees celcius and grease a large bundt tin with a generous amount of olive oil.
  2. Mix together all of the dry ingredients.
  3. Then mix together all of the wet ingredients.
  4. Now add the dry ingredients to the wet ingredients and whisk until combined.
  5. Pour the cake batter into the prepared cake tin and bake for about 45 minutes or until a skewer comes out clean.
  6. Once cooked, remove the cake from the oven and let cool for 10-15 minutes.
  7. Remove the cake from the tin and place onto a serving plate.
  8. Drizzle over the glaze or orange syrup and serve.


  1. Add the icing sugar, grapefruit juice (or orange), and rosewater into a mixing bowl.
  2. Whisk until smooth.

Orange Syrup (if using in place of glaze)

  1. Add the orange juice and rose water into a small saucepan.
  2. Simmer for roughly 10-15 minutes until reduced slightly.
  3. Pour over warm cake and serve.

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Hi there!

I’m Ashley, welcome to Gather & Feast. A site full of beautiful food, simple wholesome recipes & the occasional sweet treat. x  

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