Go Back

The Best Gluten-Free & Dairy-Free Saffron Cake

Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Resting Time 12 hours
Total Time 13 hours 10 minutes
Servings 10

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!

Notes

The first step is to create the syrup which will soak the cake overnight. In a small saucepan warm up oat milk (or any nondairy milk of your choice) on low heat. Once the milk is warm add in crushed saffron powder. You can crush your saffron with a mortar and pestle, or if you don’t have those handy you can get creative and use a bowl and a shot glass. Once you add the saffron to the milk it will start to release its gorgeous orange/yellow colour, add in the rosewater and vanilla. The longer that you allow the saffron to sit in the warm milk mixture, the better flavour it will have. Let the mixture sit on low heat, stirring occasionally. While that is developing, in a food processor or blender add in your 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 extract and sugar. If you're vegan replace the eggs with 4 flaxseed eggs; by combining 4 tablespoons of flaxseed meal, 4 tablespoons of boiling water and 2 tablespoons of apple cider vinegar. Let this mixture sit until gooey before incorporating it. Slowly combine the wet and dry ingredients. Preheat oven to 350F. Pour the batter into a greased or lined 9 x 12" cake pan and bake for 35 minutes. While the cake is baking, remove the syrup mixture, add in the rosewater and vanilla extract and set aside to cool. The cake might look a little dry and crispy but don’t worry, that's how it's supposed to be, the syrup mixture will soften the cake. Let the cake cool for 30 minutes. In a bowl using a hand mixer or whipping attachment, whip coconut whipped cream until soft peaks or you can also use a pre-whipped coconut whipped cream. 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 (optional) into small pieces and fold into the whipped cream mixture. Now 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. I hope you enjoy this treat as much as I do.