• Angelica Larsson

Saffron mud cake | Vegan | Remake

Hello my lovelies! So this month we have been focusing on making improvements of old recipes. This is one that I have changed just a little bit and I hope all of you appreciate it just as much as I do. It's soft, sticky and chewy.



What you need for the saffron mud cake:


200g white chocolate

200g vegan butter

150g almond paste

0.5g saffron

3 tbsp nut butter

2 1/2 dl (1 cup) sugar

2 dl (0.8 cup) flour



Preheat the oven to 175°C (345°F)


Coat a spring form with butter and flour (24 cm dia) and set aside.


In a pot add the butter on medium high heat until it melts and take it off the heat. Add the chocolate and saffron and stir until it looks smooth.


In a bowl add flour, nut butter and sugar. Grate the almond paste and add in as well.

Next add the chocolate mixture and whisk until smooth.



Add the batter to the spring form and place in the middle of the oven for 30 minutes.

Allow to cool and place in the fridge. Once you serve it dust some icing sugar over it

and serve with some fresh berries and whipped cream.



A tip, I enjoy popping a slice into the microwave for 30 seconds so it becomes soft and chewy.

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