Cardamom Cake
Yields: 6-8 servings
Prep Time: 30-45 minutes
Cook Time: 30-45 minutes
Total Time: 45-65 minutes
This recipe was submitted by Co-op Owner, Erin Pillman!
Ingredients
1 cup almond flour
1 cup brown rice flour (or can use all-purpose GF flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons ground flax
6 Tablespoons water
3 Tablespoons almond milk
1/2 cup strawberry Forager non-dairy yogurt
1/4 cup maple syrup
2 teaspoons vanilla extract
3 Tablespoons coconut oil
Tips & Notes
This recipe is vegan and gluten free.
Directions
1. Preheat the oven to 350°F then lightly grease a pie pan.
2. In a large bowl, combine the almond flour, brown rice flour, cardamom, baking powder, baking soda, and salt. Stir together, then set aside.
3. In a blender, combine the ground flax, water, almond milk, vegan yogurt, maple syrup, vanilla extract, and coconut oil.
4. Blend on high for 30 seconds, until frothy.
5. Pour the contents of the blender into the bowl with the dry ingredients.
6. Using a spatula, fold the wet ingredients into the dry until just combined.
7. Transfer the batter to the loaf pan then bake in the preheated oven for 30-45 minutes. It’s done when you see the outside of the cake turn a medium shade of golden brown.
8. Allow cake to cool for at least 15 minutes before removing from the pan.
Cardamom Cake photo via Freepik.
