Low Sugar Vegan Persian Love Cake

Total time1 hr 30 min

Prep time20 min

Cook time40 min

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Ingredients

10 servings

For the cake

1 pinch saffron threads
Morton & Bassett Saffron Threads Frontier Co-op Saffron Threads, 0.036 oz Frontier Co-op Hand Harvested Saffron Threads, 0.018 oz Spicely Organic Saffron, 0.45 oz Spice Islands Spanish Threads Saffron
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2 tbsp boiling water
1 ½ cups almond flour
½ cup fine semolina
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 ½ tsp baking powder
½ tsp ground cardamom
¼ tsp fine salt
½ cup plain dairy free yogurt
⅓ cup neutral oil (such as sunflower oil or light olive oil)
2 tbsp rose water

For the glaze

1 cup powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp rose water

For serving

3 tbsp shelled pistachios, roughly chopped
1 tsp dried rose petals (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2
Combine the saffron threads and 2 tbsp boiling water in a small bowl and let steep for 5 minutes until the water turns a deep golden-orange.

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