Kesar Elaichi Cake (Eggless, Dairy-Free, Whole Wheat)

Steps

1. 1

   Prepare saffron milk

   Soy milk·0.2 cupSaffron·15 piece

   • Warm 3 tbsp of soy milk until lukewarm.
   • Add 10–15 saffron strands and let them steep for 10 minutes until the milk turns golden.
   • Set aside as the kesar milk.
2. 2

   Make vegan buttermilk

   Soy milk·1 cupApple cider vinegar·2 1/2 tbsp

   • Measure 1 cup of lukewarm soy milk into a bowl.
   • Stir in 2.5 tbsp apple cider vinegar and mix briefly.
   • Rest for 5–10 minutes until it curdles slightly — this is your vegan buttermilk.
3. 3

   Cream oils and sugar

   Coconut oil·1/4 cupOlive oil·1 tbspPowdered sugar·3/4 cup

   • Preheat oven to 350°F (175°C) and grease or line a loaf or round cake tin.
   • In a large bowl, whisk together soft coconut oil, olive oil, and powdered sugar until light and combined.
   • The mixture should be pale and slightly fluffy.
4. 4

   Add wet ingredients

   Soy milkSaffron

   • Pour in the kesar soy milk and the vegan buttermilk.
   • Mix gently until well combined.
   • Don't overmix — stir just until uniform.
5. 5

   Sift in dry ingredients

   Whole wheat flour·1 1/2 cupBaking powder·1 tspBaking soda·1/2 tspCardamom powder·1 tspSoy milk·0.1 cup

   • Sift in the whole wheat flour, baking powder, baking soda, and cardamom powder directly into the wet mixture.
   • Fold gently with a spatula until just combined — a few streaks of flour are fine.
   • If the batter feels too thick, add 2–4 tbsp extra soy milk to loosen it.
6. 6

   Top and bake

   Pistachio·1/4 cup

   • Pour the batter into the prepared tin and smooth the top.
   • Scatter chopped pistachios evenly over the surface.
   • Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the centre comes out clean.
   • Cool in the tin for 10 minutes before turning out.

Macros per serving