This saffron cake is simply delicious. It has citrus notes, a warm nuttiness and the main star of the show is of course, SAFFRON! The spice saffron is very commonly used in Persian cuisine. This expensive spice can be purchased at your local Middle Eastern grocery store. The flavour profile of this cake will transport you into Iran…enjoy it with some tea or coffee for the ultimate experience.
I developed this recipe taking inspiration from one of my favourite cakes ever which is Mexican Tres Leches cake. Anyone who has ever indulged in Tres Leches will know how soft and rich the cake is. I wanted to take the structure of Tres Leches but use a Middle Eastern flavour profile. And of course, make it gluten-free and dairy-free so we can all enjoy it without our stomachs hurting. This saffron cake is best when chilled overnight and served cold. By chilling, it really allows the syrup to turn the cake nice and soft and it gives time for the saffron to release the most flavour.
Are you familiar with saffron?
I love trying and developing unique desserts because nowadays it seems like nothing is new under the sun. This cake is pretty unique. You might be familiar with the taste of saffron but probably not in a cake. Saffron is an interesting, one-of-a-kind type of flavour. I remember when my I first introduced my sister to saffron and she said it tasted like a pool toy. Lol. I would say saffron is a pretty subtle flavour with a floral note. It’s worth a try. It’s worth noting that saffron is the most expensive spice in the world. So, any recipe with saffron in it, is a bit fancy! I hope you give this cake a try and let me know what you think of this subtle, flavourful and fragrant saffron cake!
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A delicious, light and flavourful Saffron Cake recipe…
The Best Gluten-Free & Dairy-Free Saffron Cake
Equipment
- 2 medium-sized bowls
- 1 food processor or blender
- 1 9 x 12 loaf pan
- 1 mortar and pestle
- 1 saucepan
Ingredients
Cake
- 1 cup neutral oil I use grapeseed oil
- 1 cup white sugar
- 2 cups oat flour you make process your oats to make flour
- 4 eggs substitute for flax eggs if vegan, see notes/directions
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Syrup
- 2 tsp vanilla extract
- 1-2 tsp saffron
- 2 cups oat milk or another non-dairy milk
- 1/4 cup rose water
Whipped Topping
- 1 3/4 cups coconut whipped cream
- 4 tbsp powdered sugar
- 2 zest lemons
- 1 zest orange
- 2 tbsp rose water
- 1 tbsp honey
- 1/2 tbsp vanilla extract
- 1/2 tbsp rum extract optional
- 1/4 cup walnuts optional
Instructions
Syrup
- Crush your saffron, see notes.
- In a small saucepan warm up oat milk on low heat. Once the milk is warm add in crushed saffron powder, you can crush your saffron strands by using a mortar and pestle. Let sit on low heat, stirring occasionally.
Cake
- In a food processor or blender add oats and blend until oats turn into a smooth flour.
- To the oat mixture mix in baking soda, baking powder and salt. Set aside.
- In a separate bowl whisk eggs and add oil, vanilla and sugar.
- Combine the wet and dry ingredients. Preheat oven to 350F.
- Bake the cake for 35 minutes. While the cake is baking, remove the syrup mixture add in vanilla and rosewater and let cool. Let the cake cool for 30 minutes.
Whipped Topping
- In a bowl using a hand-mixer or whipping attachment whip coconut whipped cream until soft peaks. Add in sugar and mix for another 30 seconds. Add in vanilla, rum, honey, rose water, orange zest, lemon zest and whip until stiff peaks. Crush walnuts into small pieces and fold into the whipped cream mixture.
- Puncture the cake using a fork to create holes all throughout. Pour the syrup on top of the cake, filling the holes. Spread the whipped cream mixture, cover with plastic wrap and let sit in the fridge. Let the cake sit for at least 1 hour, but for best results let sit overnight. Enjoy!
