Happy Diwali everyone!!! This recipe blends the Indian and the American in me- tea cakes with Indian flavors. These cakes are my attempt to vegan-ize a dessert and make it a little less sweet and heavy while still keeping the feel of Diwali. Plus, it gives me an excuse to use these really cute silicone molds my friend got me. If you don’t have tea cake molds, you can use mini cupcake molds (makes ~24). Happy celebrating! =)
1/4 tsp cardamom
5 strands saffron
1 cup almond milk
1.5 tsp apple cider vinegar
1/3 cup oil (I use canola or rice bran)
1.5 tsp vanilla extract
1.5 tsp almond extract
3/4 cup sugar
5.6 oz all purpose flour (~1.25 cups)
1/2 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder
2 tbsp cornstarch
1. Preheat the oven to 350 F.
2. Grind the cardamom and saffron with 1 tsp of sugar to make a fine powder (I use a mortar-pestle),
2. In a large bowl, whisk the almond milk and apple cider vinegar together. Let this sit for 3 mins. Then whisk in the ground cardamom-saffron, oil, vanilla extract, and almond extract. Then whisk in the sugar until it is well mixed.
3. Sift in the all purpose flour, salt, baking soda, baking powder, and cornstarch. Mix gently until you don’t see any more lumps. Do not over-mix! This batter will look runny, but don’t worry- it will still rise!
4. Fill the molds ~3/4 full. Bake for 20-25 mins (time may vary based on how big your molds are).