Almond Cake With Saffron and Vanilla

Colorful vegan and gluten-free cake with lovely saffron and sour lingonberries!

A lightly baked juicy cake that you serve with fluffy freshly whipped coconut cream and sour lingonberries. Not only heavenly good – also beautiful to look at!


  • 1 package of the shovel from pre-cooked chickpeas 380 g
  • 1 dl Birch sugar
  • 1/2 teaspoon vanilla powder
  • 0.25 g of saffron
  • 5 dl almond flour
  • Virgin Coconut Oil, to lubricate the mold with
  • Top with:
  • Whiskable Coconut Cream 30%
  • lingonberry

How to prepare

  • Heat the oven to 200 degrees.
  • Whisk chickpea paddle with electric whisk to a meringue-like fluff.
  • Add the birch sugar a little at a time.
  • Continue whisking for about 5 minutes until most of the sugar crystals have dissolved.
  • Carefully turn down the vanilla powder and saffron and finally the almond flour, a little at a time.
  • Lubricate a spring mold, approx. 18 cm, with coconut oil.
  • Pour the batter into the mold and bake in the center of the oven for 25-30 minutes.
  • Feel with a stick so that the cake is ready, it should be slightly sticky but not loose.
  • Remove from oven and allow to cool in mold.
  • Serve with whipped coconut cream and lingonberry.

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