Orange Almond Saffron Cake

Serves 8-10 | Prep time: 20 minutes | Cook time: 35-40 minutes

Ingredients:

For the saffron infusion:

• 1/2 teaspoon saffron threads
• 3 tablespoons warm plant milk (almond or oat)

For the cake:

• 2 cups (200g) almond flour
• 1/2 cup (60g) gluten-free oat flour
• 1/4 cup (30g) tapioca starch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (180g) date paste
• 1/2 cup (120ml) fresh orange juice
• 1/4 cup (60ml) plant milk
• 1/3 cup (80ml) tahini or almond butter
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs)
• Zest of 2 large oranges
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup (50g) sliced almonds for topping

For the orange glaze (optional):

• 1/4 cup date paste
• 3 tablespoons fresh orange juice
• 1 tablespoon orange zest
• Pinch of saffron threads

Instructions:

1. Gently crush saffron threads and steep in warm plant milk for 15 minutes until golden and fragrant.
2. Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease.
3. Mix ground flaxseed with water and let sit for 10 minutes until gel-like.
4. In a large bowl, whisk together almond flour, oat flour, tapioca starch, baking powder, baking soda, and salt.
5. In another bowl, whisk together date paste, orange juice, plant milk, tahini, flax eggs, orange zest, vanilla extract, almond extract, and the saffron-infused milk.
6. Pour wet ingredients into dry ingredients and gently fold until just combined. Don't overmix.
7. Pour batter into the prepared pan and sprinkle with sliced almonds. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes, then turn out onto a wire rack.
9. Whisk together date paste, orange juice, orange zest, and saffron until smooth. Drizzle over cooled cake.

*Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.

Nutritional Breakdown per serving (8-10 servings): 

*Note: These percentages are based on a 2,000-calorie diet and are approximate values. 

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