I never used saffron in the past. But a few weeks ago I ate for the first time Persian. And the Persian kitchen uses a lot of saffron. A week later a good friend asked me to bake a cake with saffron. Well, here it is: the vegan saffron cake. I think the cake turned out to be very fluffy. Normally all my cakes are a bit too moist. Don’t get me wrong. I love moist cake. But sometimes I wish the cakes would be more fluffy instead of moist. So I tried a lot to solve the problem. And I achieve the best results when I non-stop stirred the dough. I think I will keep on working with that method. And one little warning. The vegan saffron cake is very very sweet. If you don’t like it so sweet I would recommend reducing the sugar. Happy baking! And if you have any tips and advice to get vegan cakes more fluffy I am very happy to hear them.
Preheat oven to 350º F / 170 ° C. Chop hazelnuts.
Mix coconut sugar and rapeseed oil. Stir well. Add seeds scraped from a vanilla pod and oat milk. Stir well. Then, add semolina. Again, stir well. Add flour, baking powder and saffron and stir well. It is important to stir all the time. That makes the cake very fluffy.
Prepare a round cake pan with butter and flour. Pour mixture into prepared cake pan. Top it with sesame and hazelnuts and bake for 60 minutes. I highly recommend checking if the cake is ready with a toothpick. And if the sesame gets to dark cover the cake with aluminium.