Along the Grapevine

Dandelion Cake


DSC03373The nutritional value of the dandelion is becoming increasingly understood, yet the number of appetizing ways to use the plant are still rare. While the flowers are not the richest source of nutrients compared to the roots and leaves, they do contain some health benefits, including antioxidants and vitamins A and B12. For more about the flower as a food source, this article is worth reading.

I just finished making a syrup from dandelion flowers which I found so good I already have a second batch on the go. I have used it to make a cocktail and a sourdough fruit bread, adding some to the batter as well as a glaze when it came out of the oven.


The recipe in this post was inspired by a recipe for revani, a Greek cake soaked in syrup after baking.  I found this recipe in my newest cookbook called “Three Sisters – Back to the Beginning” by Betty, Eleni and Samanth Bakopoulos which I noticed has just been shortlisted in the Taste Canada awards. Their cake calls for coarse semolina, which I substituted with casava which has a similar texture, but either can be used. It also calls for orange and lemon zest, but of course I didn’t need those with my own fresh and local dandelions, both in the form of petals and syrup. It makes a pretty dense cake, something like cornbread, and is sweetened mostly by the syrup which is poured over it right after baking. The cake could have absorbed more than the cup of syrup I used, so if you want a really sweet dessert, add another cup.



1 cup butter

1/2 cup sugar

1/4 cup dandelion petals (approx. 12 flowers)

5 eggs

1/4 tsp vanilla

2 cups casava flour or coarse semolina

1 cup flour

1 tsp baking soda

1 cup dandelion syrup
Cream the butter with the sugar and petals. Add the eggs, one at a time and beat well after each addition. Mix the dry ingredients together and add to the batter, beating well. Pour into a greased 9 inch square pan and bake at 350 degrees F. for about 30 minutes. Remove from the oven and immediately cut it into serving size pieces. Pour the cooled syrup over it slowly, letting it be absorbed by the hot cake gradually.


Linked to Fiesta Friday #171


Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

8 thoughts on “Dandelion Cake

  1. Wow! I am so intrigued by this cake recipe! Hopefully I can try it this summer!


  2. Yay! Love this. The cake sounds delicious and the dandelions — well, just so fun. Thanks for posting!


  3. I remember, my parents once made dandelion syrup when I was a child. I was very sceptical about the idea and imagined that it would be something bitter and disgusting. To my surprise, the syrup was totally delicious. So, I am so curious how this cake! There are not too many dandelions in the place I currently live, but maybe I could find 12 of them 🙂 Thank you for the recipe!

    Liked by 1 person

  4. Waw, Hilda! That cake looks superb & so inviting too! Dandelions grow in our allotment garden & so now, I know what to do with them & also in that lovely looking syrup! Yummm!

    Liked by 1 person

    • My internet was down for five whole days, so am just now getting caught up. The cake was definitely a success, especially with a little extra syrup despite my efforts to keep the sugar content down. I have also been adding the syrup to just about everything. Don’t think it will last long, so next year I’ll make more.

      Liked by 1 person

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