Post Christmas and the last thing you may be thinking about is dessert and cake, but i can trust you…. this recipe you will want to save and try later! It is simple to make and extremely delicious, maybe a New Years dessert you want to try 🙂
In Sweden we have a chocolate cake called “kladdkaka” which is basically a gooey chocolate cake, i.e fudge cake? So it is not dry or crumbly, but preferably very gooey and almost like it is a little undercooked even if it is fully cooked!
For my mothers birthday she asked for a cake that included saffron, and i decided…. why make just one cake when i could make a double cake! So it resulted in a chocolate cake topped with a saffron cake and the results were amazing! You could also add vegan white chocolate to the saffron cake, however we didn’t have any vegan white chocolate so i skipped that – might have been too sweet then anyway.
Try this cake, let me know what you think 🙂
For 1 cake (the chocolate one)
100g vegan margarine
1dl cacao powder
0,5tsp vanilla sugar
0,5tsp baking powder
Ingredients saffron cake
Same as the chocolate cake, but minus the cacao powder and add 0,5g saffron
- Grease a 20cm cake form with vegan margarine
- Heat the oven to 180 degrees celsius
- In two different bowls mix together the dry ingredients of each cake i.e one bowl for the chocolate cake and one bowl for the saffron cake
- Melt the vegan margarine – preferably in two different pans or bowls.
- Add the oat cream to the melted margine and add to each bowl of dry ingredients.
- First add the chocolate mix to the cake form and then on top add the saffron mix.
- Bake in the middle of the oven for c.a 25 minutes – check with a potato stick in the middle of the cake to make sure it comes out dry.
- The cake shouldn’t be too wet but also not to dry. It will harden as it cools.
- Either serve warm with whipped soy cream or vegan ice cream, or even better let it cool down a few hours and serve cold!