gless Saffron Milk Cake | Soft & Fluffy Vanilla Saffron Cake Recipe

*EGGLESS SAFFRON PISTACHIO MILK CAKE 💚✨ | Soft & Creamy* Learn how to make a soft, creamy and delicious *Eggless Saffron Pistachio Milk Cake* from scratch! This Indian-inspired dessert has a fluffy vanilla saffron cake soaked in rich saffron pistachio milk, finished with a luxurious mascarpone pistachio topping. Perfect for festivals, celebrations, birthdays or whenever you're craving a special **eggless Indian dessert**. 🤍 🧁 EGGLESS VANILLA SAFFRON CAKE *Dry ingredients:* • 120 g maida / all-purpose flour • 15 g cornflour • 1 tsp baking powder • ¼ tsp baking soda • Pinch of salt *Wet ingredients:* • 80 g sugar • 45 g melted unsalted butter • 20 g neutral oil • 80 g thick fresh curd • 60 ml milk • 1 tsp vanilla • 10–12 saffron strands • 1 tbsp warm milk *Method:* 1. Soak saffron in 1 tbsp warm milk for 10–15 minutes. 2. Preheat oven to **170°C for 15 minutes**. 3. Sift flour, cornflour, baking powder, baking soda and salt. 4. Whisk sugar, melted butter and oil. Add curd, vanilla and saffron milk. 5. Add the dry ingredients in 2 additions, alternating with the 60 ml milk. 6. Fold gently until just combined. Don't overmix. 7. Bake at **165°C for 35–45 minutes**, or until a toothpick comes out with a few moist crumbs. 🥛 SAFFRON PISTACHIO MILK SOAK *Ingredients:* • 180 ml full-fat milk • 100 ml evaporated milk • 100 g condensed milk • 60 ml heavy cream • 10–15 g sugar, if needed • 10–12 saffron strands • ¼ tsp cardamom powder • 20 g pistachio powder *Method:* Warm the milk and steep saffron for 10 minutes. Add evaporated milk, condensed milk, cream, cardamom and pistachio powder. Mix well. *Do not boil.* 💚 SOAKING THE CAKE Let the cake cool for 15–20 minutes. Poke holes all over with a skewer and pour the milk mixture slowly in **3–4 additions**, allowing each addition to absorb before adding more. Refrigerate for *at least 6 hours — overnight is even better!* 🌰 PISTACHIO MASCARPONE TOPPING *Ingredients:* • 50 ml whipping cream • 100 g mascarpone cheese • 35–40 g pistachio cream • Tiny pinch of cardamom *Method:* Whip the cold whipping cream until soft peaks. Add mascarpone, pistachio cream and cardamom. Whip briefly until smooth and medium-stiff. Spread over the completely chilled milk cake. Finish with chopped pistachios and saffron strands. 💚 ✨ TIPS • Don't overmix the cake batter. • Don't overbake — the cake needs to remain moist for soaking. • Add the milk soak gradually instead of all at once. • Chill for at least 6 hours for the best texture. • Taste the milk mixture before adding extra sugar. If you make this **Eggless Saffron Pistachio Milk Cake**, comment below and tell me how it turned out! 💚 *Subscribe to Craveyum for more eggless cakes, Indian desserts, baking recipes and homemade treats!* #EgglessCake #SaffronMilkCake #MilkCake #EgglessDessert #PistachioCake #IndianDesserts #SaffronCake #EgglessBaking #Craveyum [eggless saffron pistachio milk cake, saffron pistachio milk cake, eggless milk cake recipe, saffron milk cake recipe, eggless saffron cake, pistachio milk cake, eggless cake recipe, vanilla saffron cake, saffron cake recipe, Indian milk cake, Indian dessert recipe, eggless Indian dessert, saffron dessert, pistachio dessert, easy eggless dessert, homemade milk cake, soft eggless cake, moist eggless cake, saffron pistachio cake, eggless baking recipes]