Red Meat Allergy Friendly Vegan Persian Love Cake
Total time1 hr 30 min
Prep time20 min
Cook time40 min
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Learn more →Ingredients
10 servings
For the cake
- 1 pinch saffron threads
- 2 tbsp boiling water
- 1 ½ cups almond flour
- ½ cup fine semolina
- ¾ cup organic cane sugar
- 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
- 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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