Raindrop Cake

Prep: 10 min Cook: 32 min Total: 42 min Servings: 10
Annie Lampella @ Ketofocus

By Annie Lampella, Pharm.D.

Published July 10, 2023 • Updated February 3, 2026

Reader Rating
5 Stars (2 Reviews)
5 Ingredients or LessCakeDairy FreeEgg FreeNut FreeVegan

This post may contain affiliate links. See my disclosure policy.

Rain drop cakes are a unique, translucent dessert that mimics the appearance of a fallen raindrop. Using sugar free sweetener, these delicate keto cakes are low in calories and carbohydrates and can be customized with various flavors, colors, creams, or even encapsulate edible flowers for a truly spectacular mini cake.

The raindrop cake is a visually stunning dessert. Its translucent appearance mirrors a perfect raindrop. It has a similar texture to a panna cotta or jello salad but instead of using gelatin, agar powder is used. This keto raindrop cake recipe is an adaption of the traditional Japanese dessert with a creamy vanilla flavor that is sugar-free making this cake low calorie and low-carb!

Clear raindrop cakes next to a bunch of colorful edible flowers.

Vanilla isn’t the only flavor to try. Add different flavoring extracts for lemon, cherry, or almond variations. Instead of a clear translucent raindrop, heavy whipping cream or coconut cream can be added along with food coloring to create different opaque colors. Housing edible flowers within the clear cake creates an ethereal, blooming raindrop effect.

Enjoy with a dollop of whipped cream. With only 10 minutes of effort and 30 minutes of chill time, you’ll be ready to dive into this refreshing creation whenever you feel like a treat!

The macros above are calculated for the clear, non-cream based cake. It is for one raindrop cake. If you choose to include cream to two-thirds of your cakes, your macros for each cream raindrop cake is:

Calories: 80
Fat: 8g
Total Carbs: 6.8g
Net Carbs: 0.8g
Protein: 0.2g

What is a raindrop cake

A Raindrop Cake is a clear, jelly-like cake traditionally made from mineral water and agar, a gelatin-like substance that comes from seaweed. This Japanese dessert is also known as Mizu Shingen Mochi. It was originally developed to highlight the region’s pure, high quality water.

The cake is visually striking due to its translucency and delicate form, resembling a large droplet of water or a raindrop. It is traditionally served with a sweet syrup, like kuromitsu (black sugar syrup), and kinako (roasted soybean powder) on the side.

This keto raindrop cake recipe is far from traditional. Tap water is used instead of mineral water (although mineral water works too). The kuromitsu and soybean powder are also omitted. Cream, flavoring and food coloring are added for a fun variation.

 

What does a raindrop cake taste like?

Raindrop cakes have a mild flavor. This cake is slightly vanilla flavored although you can add any flavoring extract (lemon, cherry, etc) to achieve other flavors. Traditional Japanese raindrop cakes are also mildly flavored and get most of their flavor from the sugar syrup and soybean powder served on the side.

Youtube
639K+ subscribers
Discover More Keto Recipes on Our Channel

Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Recipe
Print Pin

Raindrop Cake

5 (2) Prep 10m Cook 32m Total 42m 10 servings

Ingredients

Step by Step Instructions

Step by Step Instructions

1
Dissolve agar and sweetener

In a medium saucepan, heat 1 1/3 cup water, agar agar powder and sugar free sweetener over medium high heat until boiling. Remove from heat.

A saucepan with agar mixture dissolved.
Ingredients for this step
  • 1 1/3 cup water
  • 2 1/2 teaspoons agar agar powder
  • 1/2 cup powdered sweetener
2
Flavor

Stir in vanilla extract and 1 1/3 cup water.

Pouring more water into the agar mixture.
Ingredients for this step
  • 1 teaspoon vanilla extract
  • 1 1/3 cup water
3
Divide to color and make cream raindrop cakes

Divide mixture into three bowls. Keep one mixture clear. To the other two bowls, add 1/4 cup heavy cream and food coloring to each bowl. Mix until combined.

A bowl with cream and a few drops of purple food coloring inside.
Ingredients for this step
  • 1/2 cup heavy whipping cream (two bowls get 1/4 cup each)
  • food coloring
4
Pour into molds

Pour mixtures into silicone molds and add edible flowers if using.

Pouring gelatinous mixture into a half moon shaped mold filled with edible flowers.
Tip If the mixture starts to set before you are finished pouring, reheat gently over the stovetop to dissolve again.
5
Refrigerate to set

Refrigerate molds for about 30 minutes or until set. Remove from the molds. Top with whipped cream if desired.

A hand holding a purple gel-like circle.
Nutrition Per Serving 1 cream cake
48 Calories
4.8g Fat
0.2g Protein
0.2g Net Carbs
6.6g Total Carbs
10 Servings
Nutrition disclaimer

The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

Similar Recipes

Others looking for “Raindrop Cake” also liked:

Keto Jello Salad
Keto Jello Salad
25 min 0.2g net carbs
Jello Whip
Jello Whip
5 min 2.3g net carbs
Keto Yogurt
Keto Yogurt
35 min 3.5g net carbs
Keto Panna Cotta
Keto Panna Cotta
200 min 4.2g net carbs
Keto Berry Fool
Keto Berry Fool
8 min 2.7g net carbs
Four clear raindrop cakes filled with edible flowers surrounding flowers.

How to make a rain drop cake

This recipe is an adaption to other raindrop cakes that traditionally use soybean powder or a sugar syrup.

  1. Boil water, agar powder and sugar free sweetener.
  2. Stir in vanilla extract and more water.
  3. Divide the mixture into 2-3 bowls if making opaque colored raindrops. Keep one bowl clear. To the other bowls, add heavy cream or coconut cream and food coloring.
  4. Pour mixtures into silicone molds. Add edible flowers if using.
  5. Refrigerate for 30 minutes or until set.

To get a crystal clear raindrop cake

You may notice that my raindrop cakes aren’t as crystal clear as others. Again this recipe is meant to be a quick, easy adaptation to the traditional Japanese cake.

If you want to achieve a crystal clear see-through raindrop cake, here are some tips:

  • Use quality water: The raindrop cakes of Japan use water from the Southern Alps of Japan. This water will be free of cloudy sediment that tap water sometimes has.
  • Dissolve Agar powder fully: Ensure the agar powder is fully dissolved by slowly adding it to the pot of water while stirring. This will prevent clumps. Any undissolved agar can cause a cloudy appearance. If you get clumps or your mixture is still cloudy, strain the mixture through a cheesecloth or fine mesh sieve.
  • Use cool agar powder: Some chefs have found that using cool agar agar, which is readily available in Japan but hard to source in the United States, works better for getting a perfectly translucent cake. The cool agar comes from a mix of carrageenan and locust bean gum
  • Use less agar: Experiment with using less agar powder. You need just enough to set the gel cakes without them falling apart.

What is agar agar powder?

Agar agar (or agar powder for short) is a gelling agent often used in Asian cuisines and many other gel-like desserts like jellies, puddings and custards. It is odorless, tasteless, and becomes gelatinous when dissolved in water, heated then cooled. It is a go-to vegan alternative to gelatin, which is derived from animal collagen.
A green gel-like cake topped with whipped cream, sprinkles and edible flowers.

Toppings

Traditional Mizu Shingen Mochi is topped a special syrup and served with something special on the side.
  • Black sugar syrup: Also called kuromitsu or black honey, this is a thick dark brown syrup made from caramelizing black sugar and water. Obviously black sugar is not sugar-free.
  • Soybean powder: Also called kinako, this is a flour made from roasted soybeans. It’s naturally low in carbs so you could serve with dusted on your jelly cake. Many describe it as having a nutty flavor similar to peanut butter.
Non-traditional topping you might try:

Storage information

Store leftover raindrop cakes in the refrigerator for up to 5 days. To help keep their shapes and protect them, store them within the molds. These cakes do not freeze well since they are gel-like.
Raindrop Cake

Frequently Asked Questions

What types of flowers are edible?

It's best to purchase edible flowers from a source online (on Etsy) or at the grocery store, rather than picking flowers from your garden. Not all flowers are edible. Some types of edible flowers include citrus blossom, daisies, dandelions, hibiscus, lavender, lilac, mums, pansies, roses, sunflowers and violets.

Can I use molds of different shapes and sizes?

Yes! Any size or shape of mold can be used. The molds recommended in this raindrop cake recipe are used because the finished product is the ideal size for a portion controlled cake.

How can I make this recipe vegan or dairy free?

Agar powder is made from algae, so it is safe to consume if following a vegan lifestyle. The heavy cream can be substituted for coconut cream or coconut milk to make this recipe dairy free and vegan.

Can I substitute gelatin for agar powder?

Yes, you can substitute gelatin for agar powder as long as you aren't trying to achieve a crystal clear raindrop since gelatin can give a murky, cloudy gel. The texture won't be as delicate either.

About the Author
Annie Lampella, Pharm.D.

Annie Lampella, Pharm.D.

Annie is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis, she has over 14 years of experience developing family-friendly keto recipes based on the science of human metabolism.

Learn more about Annie View My Cookbook

Other Keto Dessert Recipes

A stack of creamy white chocolate fudge squares studded with cranberries and pistachios sits on a white plate.
60 Mins
Keto White Chocolate Fudge
Not yet rated

This keto white chocolate fudge is ultra creamy and melts in your mouth, made with sugar-free condensed milk, white chocolate, butter, vanilla, and a...

See the Recipe
A stacked pile of rich keto fudge squares with chopped walnuts visible inside each piece.
60 Mins
Keto Fudge
Not yet rated

This keto fudge starts with a homemade sugar-free sweetened condensed milk, then comes together with chocolate chips, butter, vanilla, and salt to...

See the Recipe
Reviews 5
5 Stars (2 Reviews)
  1. T
    Trish May 1, 2025

    I tried these raindrop cakes for a weekend treat and loved how light and refreshing they turned out. I used coconut cream and blue food coloring, which gave it a really fun look. The texture is definitely unique but enjoyable. Great low carb option if you're trying to stay on track.

    Reply
  2. D
    Diana Feb 21, 2025

    I tried making these and the texture turned out really cool. I added a bit of rose extract instead of vanilla to give it a floral twist. Annie, have you tried infusing other flavors into the clear part of the cake?

    Reply
    1. Annie Lampella
      Annie May 23, 2025

      Yes! You can use flavor extracts in this recipe. I've only done vanilla though. Rose extract sounds fun!

      Reply
  3. D
    Dee Jul 24, 2023

    Raindrop Cake
    How do you calculate to 0.2 net carbs? I don't see any fiber content listed. Are the edible flowers calculated to all fiber?
    Thank you
    Curious

    Reply
    1. Annie Lampella
      Annie Jan 8, 2024

      I didn't add the edible flowers in the macros for the raindrop cakes. They are optional.

      Reply

Leave a Review