Are dandelion and nettle leaves safe to eat in a cake?

Yes, both are safe when prepared properly. Nettles should always be blanched to remove their sting before adding to the batter. Dandelion petals are naturally edible, especially the bright yellow parts—avoid the bitter green sepals at the base of the flower. These wild greens have been eaten for centuries and add nutritional value to baked goods.

What do dandelion and nettle taste like in baked goods?

This dandelion and nettle cake recipe has a gentle, herbal flavor that’s slightly earthy and grassy—similar to green tea or spinach with a floral hint. The honey or maple syrup balances the flavor perfectly. Dandelion petals add a light brightness while nettles give the cake body and richness.

Do I need to cook the nettles before adding them to the cake batter?

Absolutely. Nettles must be blanched in boiling water for about 60 seconds, then drained and chopped. This neutralizes the stinging hairs and softens the texture. You should never use raw nettles in any recipe.

Can I use dried dandelion petals or nettles if fresh ones aren’t available?

Yes! You can substitute with dried herbs—just use half the amount and rehydrate them in warm water for a few minutes. Be sure to drain thoroughly before mixing into your batter. The flavor will be a bit more concentrated but still works beautifully.

Dandelion and Nettle Cake Recipe – Amazing Wild Cake You Must Try

Name: Dandelion and Nettle Cake Recipe That Celebrates Wild Goodness
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Rustic
Ingredients: 1 cup fresh nettle leaves (blanched & chopped); ¾ cup fresh dandelion petals (yellow parts only); 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; 2 eggs; ½ cup milk (dairy or plant-based); ⅓ cup honey or maple syrup; ⅓ cup unsalted butter (melted); 1 tsp vanilla extract; 1 tsp lemon zest (optional)

Description

A rustic, herbal dandelion and nettle cake recipe made with foraged wild greens, honey, and a hint of lemon. Perfect for spring gatherings or tea time.

Ingredients

Scale

1 cup fresh nettle leaves (blanched & chopped)

¾ cup fresh dandelion petals (yellow parts only)

1½ cups all-purpose flour

1 tsp baking powder

½ tsp salt

2 eggs

½ cup milk (dairy or plant-based)

⅓ cup honey or maple syrup

⅓ cup unsalted butter (melted)

1 tsp vanilla extract

1 tsp lemon zest (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment.

2. Blanch nettles in boiling water for 1 minute. Drain and chop finely.

3. In a large bowl, whisk together flour, baking powder, and salt.

4. In a separate bowl, whisk eggs, milk, honey, melted butter, vanilla, and lemon zest.

5. Stir chopped nettles and dandelion petals into the wet mixture.

6. Add the dry mixture to the wet and stir until just combined.

7. Pour into prepared pan and smooth the top.

8. Bake for 35–40 minutes, or until a toothpick comes out clean.

9. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.

10. Slice and serve with tea, jam, or a touch of butter.

Notes

You may substitute dried nettles or dandelions by rehydrating them in warm water.

Cake keeps well wrapped at room temp for 3 days or frozen up to 2 months.

Try topping it with lemon glaze or pairing with wildflower jam for a seasonal twist.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Rustic

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 140mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg

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