Super fluffy vegan saffron cake

super-fluffy-vegan-saffron-cake

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.

Ingredients

½  Cup coconut sugar
1  Cup rapeseed oil
1 vanilla pod
2 ½ Cup oat milk
1 ¾ Cup semolina
3 ¾ Cup spelt flour
3 tsp baking powder
½ tsp saffron
½ Cup hazelnuts
2 tbsp sesame

Method

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.

Some Green Life

6 comments

    1. Hallo Miriam,

      vielen Dank für deinen lieben Kommentar! Ja ich bin auch völlig neu im Umgang mit Safran. Freut mich das dir das Rezept gefällt. Hab noch einen schönen Abend 🙂

  1. Thank you for the idea to use saffron for bakery.
    I’ve tried your recipe. As for me it would be better to put hazelnuts inside, plus some white raisins. Because… there was something not completed about the taste … and i’d rather put less oil)))
    I think that coconut milk instead of oat milk (without rapeseed oil) should be perfect.
    So I’ll try it another time ))

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