Directions

1. Add the wet ingredients to a mixing bowl including the olive oil, oat milk, sugar, applesauce, vanilla, and brewed espresso. Whisk together to combine.

2. Add in the sifted dry ingredients including the pastry flour, cocoa powder, salt, baking powder, and baking soda. Note: when baking with cocoa powder it is very important to sift it in so no clumps form. Then, whisk everything together until a thick cake batter forms.

3. Let the batter rest in the bowl and preheat the oven to 350F. While the oven is preheating, lightly grease the bundt pan. Greasing the pan with shortening works best, but olive oil or a spray works too. Make sure every crevice is lightly oiled so the cake does not stick. Then, dust the pan with cocoa powder.

4. Once the oven is preheated, add the cake batter to the bundt pan. Before adding to the oven, tap the pan on the counter to remove any air bubbles and fill in all the crevices of the pan with batter. Put the cake to the oven. Bake for 38-45 minutes or until a toothpick inserted comes out clean.

5. Remove the bundt cake and let sit for at least 10-15 minutes before inverting.

6. While the cake is cooling, make the saffron glaze. Add the saffron to a small dish with 2 Tbsp of warmed oat milk or water. Let sit for at least 10 minutes to infuse the milk with the saffron threads. For a deeper yellow color, let the saffron soak for up to 30 minutes.

7. Once the milk has reached the desired color, strain out the saffron threads and slowly mix in the sifted powdered sugar until the desired glaze consistency has been reached. For a thick glaze, use 2-3 cups powdered sugar, but you can use less for a thinner glaze. If the glaze gets too thick, just add in a bit more water to thin it.

8. Pour the glaze on top of the cooled cake, slice, and serve.