Vegan Almond Cardamom Cake
Bursting with flavors of almonds and cardamom, this soft and moist Vegan Almond Cardamom Cake is just what you need with coffee or tea!
Bursting with flavors of almonds and cardamom, this soft and moist Vegan Almond Cardamom Cake is just what you need with coffee or tea!
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cardamom powder
- zest of 1 lemon (optional)
- 1 cup all purpose flour (130 grams)
- 1/4 cup almond flour (24 grams)
- 2 tablespoons cornstarch (20 grams)
- 1/4 teaspoon + 1/8 teaspoon baking soda
- 1 tablespoon white vinegar (15 ml)
- 1 cup almond milk (unsweetened 240 ml)
- 1/4 cup oil (60 ml any flavorless oil, i used canola oil)
- 3/4 cup granulated white sugar (150 grams or adjust to ta
- 1/4 teaspoon + 1/8 teaspoon almond extract
- 1/2 cup sliced almonds (+ more to sprinkle on top)
- Carbohydrate 0.661504374007939 g
- Cholesterol 0.40833333250489 mg
- Fat 0.106651249817742 g
- Fiber 0.0705520833333333 g
- Protein 0.365023957647796 g
- Saturated Fat 0.0576620832198366 g
- Serving Size 1 1 Serving (10g)
- Sodium 10.76466664492 mg
- Sugar 0.590952290674606 g
- Trans Fat 0.0163966666573467 g
- Calories 5 calories
Step-by-step
- Line an 8 x 2 inch round pan with parchment paper and spray with a non-stick spray. Set it aside.
- Pre-heat oven to 350 F degrees.
- In a large bowl sift together all-purpose flour, almond flour, cornstarch, baking powder, baking soda, cardamom powder and salt. Set it aside.
- Take your 1 cup measuring cup and add 1 tablespoon white vinegar to it. Now start adding almond milk to the cup until it's filled to the top. Set it aside for 5 minutes while you proceed to the next steps.
- Using the paddle attachment of your stand mixer or using your hand mixer, beat together oil and sugar until combined. Add almond extract and lemon zest (if using) and mix.
- Start adding the flour mix, alternating with the prepared vegan buttermilk (almond milk-vinegar mixture). Start and end with the flour mix.
- Mix until everything is well combined but do not over-mix.
- Fold in 1/2 cup sliced almonds.
- Transfer batter to the prepared round pan. Sprinkle with more sliced almonds on top.
- Bake at 350 F degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before slicing.
- Dust with powdered sugar and enjoy!
A Slice of Heaven: My Vegan Almond Cardamom Cake Adventure
Baking has always been my sanctuary, a quiet space where I can lose myself in the rhythmic mixing, the comforting aromas, and the sheer joy of creation. Today, I want to share one of my most cherished recipes: a vegan almond cardamom cake that's as delightful as it is surprisingly easy to make. This isn't just a cake; it's a journey, a testament to the fact that delicious desserts can be both compassionate and incredibly satisfying. I've always been drawn to the elegance of simplicity in baking. This cake embodies that philosophy perfectly – a few wholesome ingredients, a dash of creativity, and a whole lot of love baked into every slice.
The initial inspiration struck me during a trip to a quaint spice market in Marrakech. The vibrant colors, intoxicating scents, and the sheer abundance of exotic spices were overwhelming. Amongst the fragrant chaos, the warm, inviting aroma of cardamom captivated me. I knew right then and there that I had to find a way to incorporate its unique, almost magical flavor into one of my recipes. I’ve experimented with incorporating cardamom into many baked goods, from cookies and muffins to bread, but this cake is a particular favorite because of the comforting texture and the wonderful aroma. It beautifully balances the subtle sweetness of the almond with the warm, spicy notes of the cardamom. The result is a cake that's both sophisticated and comforting, perfect for an afternoon tea or a celebratory gathering.
What makes this recipe truly special is its vegan nature. It's a delightful surprise to many that a vegan cake can be this moist, flavorful, and utterly decadent. I discovered that the key to a truly successful vegan cake lies in achieving the right balance of moisture and texture. Almond milk, in this instance, adds a beautiful richness and subtle nutty flavor that complements the other ingredients perfectly. The use of almond flour, alongside all-purpose flour, contributes to that signature soft crumb that’s both light and satisfying. I've also found that using a good quality oil (I usually reach for canola oil) is crucial for achieving a moist, tender crumb, which can be a challenge with some vegan baking recipes.
Beyond the ingredients, there's something deeply rewarding about the process of baking this cake. It's a meditative experience; each step is deliberate, from carefully measuring the ingredients to gently folding the batter. The gentle warmth of the oven, the fragrant steam rising from the pan, it all creates a magical atmosphere. It's more than just creating a cake; it's about creating a moment of peace and serenity in a busy world. The final step of dusting the cooled cake with powdered sugar is the perfect finishing touch. It elevates the presentation and adds a touch of elegance to this already exquisite dessert.
So, whether you're a seasoned baker or a complete novice, give this Vegan Almond Cardamom Cake a try. It's a recipe that's both satisfying to make and utterly delightful to share. Embrace the simple pleasures of baking, allow yourself to be transported by the warm, inviting aroma, and savor each delicious bite. It's more than just a cake; it’s a moment of pure joy. This cake has become a staple in my kitchen, a recipe I return to time and time again, always delighted by the consistently perfect results.
I hope this recipe brings you as much joy as it brings me. Happy baking!
