Cardamom coffee cake

What do you think of the aroma of cardamom in desserts? I never knew thought about it as a possibility before visiting India, and it changed my life! During my travel I tastes many dessert with a combination of milk, cardamom, saffron and pistachio together, heaven! If you want to try one of those check my Indian rice pudding recipe.

I made some other research and actually found other dessert recipes with cardamon, even traditional cakes, and I decided to experiment. Not only cardamom makes the taste delicious, it also turns the dessert into a warm and exciting experience. Itโ€™s food aromatherapy!

This cardamom coffee cake is a healthier version of the original, because I choose to replace the refined sugar with honey / stevia and use a cashew cream instead of butter and sugar. Give it a try and let me know what you think!

I prepared it for my birthday and shared with my colleagues, I think the result was amazing to please both dessert lovers and healthy food fanatics.

Ingredients:

  • 270 gr gluten-free flour

  • 1 teaspoon salt

  • 1/2 tsp stevia or 170 gr honey

  • 1 teaspoon baking soda

  • 6 gr teaspoon baking powder

  • 1 teaspoon ground cardamom

  • 2 large eggs

  • 200 ml coconut milk

  • 100 gr coconut oil

  • 150 ml strong coffee (ideally mocha) at room temperature

  • 1/2 vanilla bean, scraped (optional)

Filling/frosting:

  • 200 gr unsalted, raw cashews

  • 125 ml almond milk 

  • 2 tbsp honey

  • 1/2 vanilla bean, scraped (optional) 

  • 1 tsp grounded coffee

  • Pinch of cardamon

85. Cardamon coffee cake - ingredients.jpg
  1. The first thing to do is to prepare the frosting at least 4 hours before the cake is baked. Soak in the cashews in water for at least 4 hours (overnight is also great). Drain and wash the cashews and place them in a blender with the almond milk, honey, coffee, cardamom and vanilla (optional). Blend until smooth and more milk if needed.

  2. Preheat oven to 180 ยฐC (170 degrees if you decided to use honey). Grease a round cake tin and line the bottoms with baking paper.

  3. Take 2 a large bowls, whisk together all the dry ingredients in one and in the other beat all the wet ingredients with an electric mixer for 5 minutes. Whisk the wet ingredients into the dry ingredients. 

  4. Pour the mix into the cake tin and bake for 35 minutes. Check with a toothpick if the center comes out clean. 

  5. Let cool in the tin for 10 minutes, then transfer the cake into a cooling rack. After the cake has cooled down (30 min to 1 hour later) cut in 2 disks with the help of a cake wire slicer.

  6. Once the disks and the filling are ready, get ready for the final combination! Place one disk on a cake board, spread a thick layer of cashew filling, then place the other disk on top of that. Cover the top with another layer of cashews frosting. If you prefer you can also use a spatula to spread the cream on the sides as well. 

85. Cardamon coffee cake - final 1.jpg


TIPS: Top the cake as you prefer, with cardamom pods, edible flowers, coffee beans etc.


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