Raindrop Cake

by Barry Lewis

Prep time
5 mins
Cook time
600 mins


180 ml water

just under a 1/4 teaspon agar powder / vegan gelatine

Black honey to serve

Roast soy bean flour to serve

Ah the raindrop cake, exactly how it sounds…. Well sort of, it’s borderline cake – more jelly (or jello) and basically tastes of well, nothing! Essentially a jelly blob made of two ingredients – water and agar powder, which is vegan gelatine. In the video as you will see I made a couple of attempts and this is really about precision and patience more than anything, but it really is not that tricky!

You can buy the mould I used from here this recipe made 2. You could probably get away with a few different versions of moulds, just be careful when handling it. Silicone ones will work the absolute best though.

First up you will need a saucepan. Fill the saucepan with the water off the heat then sprinkle in (be as exact as you can) the powder, if it goes in a clump it’s harder to break down and dissolve.

Mix together and break down any small clumps until well mixed into the water. Place the saucepan on the hob and bring to a simmer. Let simmer for 90 seconds and turn off the heat. Stir a couple of times as it cools on the hob slightly to ensure it is nice and smooth and lump free.

Pour the mixture into the semi-circular moulds and allow to cool to room temperature before placing in the fridge to chill overnight.

Serve with toasted soy flour and black honey if you can get some (I had to go to the Asian supermarket to get mine) and eat immediately! Keep them in the fridge until you wish to serve them.

The cake tastes of, well, water. But the honey and the powder combined really adds a nutty, sweet vibe to it. You have to try this raindrop cake…. So if you do, let me know how you get on down below!

raindrop cake

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