Description
A plant-based Baklavah Cake
Ingredients
Units
Scale
“Baklavah Syrup”
- 1/2 cup sugar
- 1/2 cup water
- 1/4 tsp ground cardamom
- 1/4 tsp ground saffron
- 1 Tbsp rose water
“Baklavah Cake”
- 1/2 cup carbonated water – This serves as an egg replacer
- 1/2 cup plain, unsweetened plant-based yogurt (we recommend Kite Hill)
- 1/2 cup sugar
- 1/2 cup melted plant-based butter or coconut oil
- 1/4 tsp ground cardamom
- 2 cups almond flour
- 1/2 cup (plus 2 Tbsp) rice flour
- 1 1/2 tsp baking powder
- Crushed (unsalted) pistachio for garnish
Instructions
- Preheat oven to 350 F.
- Prepare the “Syrup”
- Add the water, sugar, cardamom, and saffron to a small pot on medium heat. Stir.
- Cook for 10 minutes, stirring occasionally. The sugar should be fully dissolved. Turn off the heat.
- Add the rose water. Stir. Set aside, and let it cool.
- Prepare the Baklavah “Cake”
- Mix the carbonated water, plant-based yogurt, sugar, cardamom and melted butter or oil in a large bowl.
- Mix the almond flour and rice flour and baking powder in a small bowl. Add the flour/baking powder mixture to the large bowl. Mix well until you have a smooth batter.
- In a 11×7 pan, place parchment paper and lightly spray with coconut oil. Add the cake batter evenly, and bake in the oven for 45 minutes until golden.
- Let cake cool completely (approximately 30 minutes). Cut the cake horizontally. Then cut the cake diagonally from one corner of the pan to the other to create the diamond shape.
- Pour the “Syrup” over the entire cake. Garnish with crushed pistachios. Let the cake sit to fully absorb the Syrup for 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desert
- Cuisine: Iranian/Persian