Baklava Cake (grain free, egg free, dairy free, soy free, gluten free)

I've been dreaming about making this cake for months now... I love Persian Baklava - the aromatic flavors of cardamom and rosewater, mixed with the crunch of almonds and pistachios. Delicious.  A few months ago my aunt made what she called Baklava Cake, something I hadn't seen before.  My husband of course ate it and loved it, and I watched patiently as he devoured a plate full of it. On two occasions. 

My original idea was actually just to make a cake called "Honey Almond Cake" but then I thought I could go ahead and add in the extra spices and flavors and see how the Baklava Cake would turn out.  Success!  Now I totally understand that these flavors are not for everyone- especially the American palate.  So if you want to leave them out, it's up to you, and you can just have the Honey Almond Cake and call it a day. Or you can just add less.  The first time I made this I actually made it with Persian Saffron as well (my idea was actually "Saffron Honey Almond Cake!") which I appreciated, but I'll also leave that up to you if you're adventurous and want to add it in (it's also an expensive spice to acquire.)

The best news about this cake is that it’s really simple and easy to make.  Because it is egg free I added in the Chia seed meal, and the Apple sauce adds sweetness and replaces butter.  I used almond flour from Trader Joe’s in this recipe- it’s inexpensive which is helpful, but I also added the weight if you want to weigh and use your own almond flour. I’m sure blanched almond flour will be even lighter and more delicious.

This is my submission to October’s ‘Go ahead honey, it’s gluten free’ – Spiced Desserts that I’m hosting here on For the Love of Food!

Baklava Cake
(gluten, soy, dairy, egg, grain free)
 

½ cup organic applesauce (unsweetened-just apples)

1 Tbsp organic chia seed meal

1/3 cup - ½ cup honey (depending on your taste)**

½ Tbsp Rose Water

2 cups almond flour (Trader Joe’s)/7 ¾ oz/220 g

1 tsp baking powder

1 tsp cardamom powder

¼ tsp Celtic Sea Salt®

1 tsp of prepared saffron (optional)

**If you like it sweeter, you can also add in 1/4 cup Coconu Palm Sugar

Topping

Slivered almonds

Ground pistachios

Preheat oven to 350°F and grease either an 8” glass pyrex or an 8” parchment-lined pan.

If using saffron prepare: take ¼ tsp saffron threads and grind in a mortar and pestle. Add ½ Tbsp boiling water and let sit while you go on to the next step.

In mixer bowl, beat applesauce with chia meal on high for one minute stopping once to scrape down the sides and bottom.

Add honey, rosewater, and saffron (if using) and beat until combined.

In a small bowl whisk together the dry ingredients: almond flour, baking powder, salt, cardamom, and baking powder.  Add to mixer bowl and beat just until incorporated.  Stir once or twice with spatula/spoonula
just to make sure the bottom was mixed in. 

Pour into prepared pan and bake for 30 minutes. 

In glass pyrex

In parchment-lined pan

 

Top of cake should be golden and toothpick comes out clean.   

Cool on cooling rack until cool, slice in diamonds, and top with crushed pistachios and slivered almonds. 

 

Enjoy with a nice hot cup of tea!