Having the word “cake” in the title can be seen as misleading. The raindrop cake is definitely more for the adventurous palate. But it’s totally worth making for those who are looking to try a new kind of dessert that’s funky and totally adorable. The raindrop cake got its start in Japan and then made its way over to Brooklyn flea food market, Smorgasburg where it made waves. Don't be sad if you don't live in Brooklyn — you can make your own at home! Serve this lighty sweetened, jelly-like dessert with a sprinkle of sesame seeds or brown sugar.

The Raindrop Cake [Vegan, Gluten-Free]



For the Raindrop Cake:

  • 1 cup of spring or mineral water
  • 2-2 1/2 teaspoons of agar agar flakes (not powder)
  • 2 teaspoons of sugar

For the Optional Toppings:

  • Sesame seeds
  • Nuts
  • Brown sugar


  1. Take the 1 cup of spring/mineral water and pour it into a microwavable cup with the agar agar and sugar.
  2. Microwave for 2 1/2 minutes, or until it boils. Remove the cup from the microwave, and let it cool down for 30 or more minutes.
  3. If you plan on using toppings, place them in the mould or a small, round bowl now. Pour the mixture, which is now at room temperature, into your mould/bowl.
  4. Once in your mould, place in the refrigerator. Let it sit for 4 or more hours. You will know it is ready if you pick it up and jiggle it without any liquid spilling.
  5. When ready, take the raindrop cake out of the refrigerator and get it out of its mould by very gently pressing on the cake or by using a spoon. Be very careful if you use a spoon, as it could ruin the cake's form. The goal is to transfer the cake onto a plate intact.
  6. Eat your cake within 30 minutes of taking it out of the refrigerator. If you handle the cake too much or if it gets to be room temperature after a while, it will collapse.

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Nutritional Information

Total Calories: 83 | Total Carbs: 8 g | Total Fat: 0 g | Total Protein: 0 g | Total Sodium: 1 g | Total Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.