Wednesday, March 26, 2025

Vegan Persian Lava Cake

 Ingredients
For the cake:

 
1 1/2 cups almond meal 

1 cup all-purpose flour / maida

3/4 cup granulated sugar 

1/2 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp cardamom pdr

1/4 tsp salt 

1/2 cup coconut yogurt is readily available

1/2 cup plant-based milk (like almond or oat)

1/4 cup melted coconut oil 

1 tsp rose water 

1 tsp vanilla extract 

Zest of 1 lemon 

 

For the glaze: 

1 cup powdered sugar 

2-3 tbsp lemon juice 

For garnish:
1/4 cup chopped pistachios 

Dried rose petals 


Directions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking.
 

Prepare the Dry Ingredients:  In a large mixing bowl, whisk together the almond meal, all-purpose flour, sugar, baking powder, baking soda, cardamom, and salt until evenly combined.

Combine the Wet Ingredients: In a separate bowl, whisk together the coconut yogurt, plant-based milk, melted coconut oil, rose water, vanilla extract, and lemon zest. The mixture should be smooth and fragrant.

 Mix the Batter: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid over-mixing to ensure the cake remains light and tender.

Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing.

Make the Lemon Glaze: In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice. Add more lemon juice, a teaspoon at a time, until the glaze reaches a smooth and pourable consistency.

Glaze and Garnish: Carefully drizzle the glaze over the cooled cake, letting it cascade naturally down the sides. Top with chopped pistachios and a sprinkle of dried rose petals for an elegant, romantic finish.


Tips

For a deeper rose flavor, add an extra 1/2 tsp of rose water to the glaze.

Toast the pistachios lightly for enhanced flavor and crunch.

This cake pairs wonderfully with a hot cup of tea or coffee.

 

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