Non-dairy milk Nondairy yogurt Apple cider vinegar Vanilla extract Almond extract Almond flour Sugur Pistachios Cashew Full fat coconut milk Oat milk Saffron Cardamom
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To make the cake, first mix all the wet ingredients in one bowl and the dry ingredients in another. Combine them to create a cake batter of the right consistency. Transfer the mixture to a baking dish and bake.
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To prepare the milk mixture, first chill a can of full-fat coconut milk. Scoop out the coconut cream part and return it to the fridge for later use as whipped cream. Take half a cup of the thin part of the coconut milk and add it to a blender along with other milk mixture ingredients. Blend for a minute and let it sit for 5 minutes to allow the nuts to soften. Blend again until smooth. Adjust sweetness to taste.
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After baking the cake, let it cool for 5 minutes, then use a toothpick or skewer to create holes throughout the cake. Pour a third of the milk mixture over the cake and allow it to soak for 15 minutes. Repeat this process with the remaining mixture in batches. If the cake doesn't absorb more liquid, you can reserve the remaining portion for serving on the side.
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To make the whipped coconut cream topping, take the chilled coconut cream from the fridge and use a hand mixer or stand mixer with a whipping attachment to whip it until it becomes light. Add sugar and continue whipping until it's fluffy.
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Optionally, you can add vanilla or cinnamon for flavor. Once whipped, spread this coconut cream over the milk-soaked cake, and top it with crushed or chopped raw pistachios. You can refrigerate the cake for up to 5 days.
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