OSEA x Sweet Laurel Vanilla & Bergamot Cake

Written by OSEA Staff | Last Updated on: October 1, 2026.

To celebrate the launch of our new limited-edition Undaria Algae™ Body Butter in Bergamot & Vanilla Bean, we teamed up with our friends at LA-based bakery, Sweet Laurel, to whip up the ultimate seasonal treat. Introducing the OSEA Vanilla & Bergamot Cake. Inspired by the same warm, indulgent notes as our body butter, our sweetest collaboration yet brings that velvety richness to your table. 

Our new vanilla cake is anything but vanilla. Super-moist, dairy-free, gluten-free, and topped with an ample amount of decadent bergamot buttercream, it features two layers of maple syrup-sweetened almond flour cake infused with a touch of lemon zest. A nod to the gourmand notes of our limited-edition body butter– creamy vanilla, comforting tonka, with a hint of bright citrus– the flavor of the cake is nostalgic, and just a little unexpected.

Discover the OSEA Vanilla & Bergamot Cake now through October 31, exclusively at sweetlaurel.com. And just to make things sweeter, each cake purchase comes with a full-size Undaria Algae™ Body Butter in Bergamot & Vanilla Bean.*.

Recreate It at Home

If you didn't get a chance to purchase it online, Sweet Laurel was kind enough to share a recipe for how to recreate a version of the OSEA Vanilla & Bergamot Cake in your kitchen.

Vanilla & Bergamot Cake

Yields two 6-inch cakes

Ingredients

• 2½ cups almond flour
• 1 teaspoon baking soda
• ½ teaspoon Himalayan pink salt
• 2 eggs
• ¼ cup coconut oil, melted
• ½ cup maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• zest of one lemon

Directions

Preheat oven to 350°F. Prepare two 6-inch pans by greasing with coconut oil, then lining with a circular piece of parchment paper, cut to fit.

In a bowl, mix together the almond flour, baking soda and salt. Set aside. In a larger bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice, vanilla and zest. Slowly add the almond flour mixture and stir until batter is blended well. Pour the batter into prepared pans and bake for 30 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.

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Vanilla Bergamot Frosting

Ingredients

• 4 egg whites
• 165 grams maple sugar
• 1½ cups coconut oil, cold, cut into cubes
• 1 vanilla bean, scraped, or 2 teaspoons vanilla extract
• 2 drops food grade bergamot oil

Note: for the coconut oil, we hold it in the fridge before adding to the egg whites to keep the temperature low.

Directions
In a double boiler over medium high heat, combine the egg whites and sugar. Whisk with an electric hand mixer until thick and fluffy and 160°F. This will take about 5-10 minutes. Off heat continue whisking until the meringue is thick and fluffy and has cooled. Add the coconut oil cubes, a few at a time, while mixing the meringue. Once everything is combined into a frosting, add the vanilla and bergamot. Use to frost immediately.

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About Sweet Laurel

Founded by friends Laurel Gallucci and Claire Thomas, Sweet Laurel has built a devoted following, and for good reason. Every recipe is gluten-free, keto-friendly, and made without refined sugars. Sweet Laurel was born after Laurel was diagnosed with an autoimmune disease that led her to adopt a grain-free, refined sugar-free diet. Her friend Claire helped bring that vision to life, and together the two built a bakery around a simple idea: baked goods made with fewer, healthier ingredients can still taste really good.

*Shipped separately. While supplies last.