Vegan Cardamom Cake

Too few ratings

Niloufar Doroud

Community Member

“This recipe was one of my first real successes among vegan cakes! With its hints of coriander seeds and vibrant aroma of cardamom, this cake is a good reminder of PERSIAN EYD’E NOWROOZ’s traditional cookies for new year...”

Difficulty

Easy 👌
35
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
55 g pumpkin seeds
55 g sesame oil
110 g sugar
25 g flaxseeds (ground)
75 g water
cardamom pods
2 tsp coriander seeds
2 tsp dried rosemary
½ tsp dried mint
55 g sultanas
220 g flour
75 g oat milk
2 tsp vinegar
1 tsp baking powder
1¼ tsp baking soda
½ tsp salt
2 tsp confectioner’s sugar (for dusting)

Utensils

  • food grinder
  • whisk
  • oven
  • knife
  • sieve
  • baking pan (10 in.)
  • rubber spatula
  • wire rack
  • fine sieve (small, for serving)
  • Step 1/5

    Finely grind the pumpkin seeds. Add them with oil and sugar to a bowl and whisk to combine. Stir in the flaxseed and water in a small bowl, let sit for about 5min.
    • 55 g pumpkin seeds
    • 55 g sesame oil
    • 110 g sugar
    • 25 g flaxseeds (ground)
    • 75 g water
    • food grinder
    • whisk

    Finely grind the pumpkin seeds. Add them with oil and sugar to a bowl and whisk to combine. Stir in the flaxseed and water in a small bowl, let sit for about 5min.

  • Step 2/5

    Finely grind together the cardamom pods, coriander seeds, dried rosemary and mint. Add the flax eggs and spices into the mixture. Whisk well, starting from low speed to the highest.
    • cardamom pods
    • 2 tsp dried rosemary
    • 2 tsp coriander seeds
    • ½ tsp dried mint

    Finely grind together the cardamom pods, coriander seeds, dried rosemary and mint. Add the flax eggs and spices into the mixture. Whisk well, starting from low speed to the highest.

  • Step 3/5

    Heat the oven to 200 C. Chop the sultanas into pea-sized pieces and add to the bowl. Sift the flour over the mixture, whisk until an even but very thick batter results. In a small bowl, stir together the milk and vinegar.
    • 55 g sultanas
    • 220 g flour
    • 75 g oat milk
    • 2 tsp vinegar
    • oven
    • knife
    • sieve

    Heat the oven to 200 C. Chop the sultanas into pea-sized pieces and add to the bowl. Sift the flour over the mixture, whisk until an even but very thick batter results. In a small bowl, stir together the milk and vinegar.

  • Step 4/5

    Grease and flour a 25-28 cm baking pan. Add the milk-vinegar mixture to the batter followed by both baking agents and salt. Mix until well combined. Transfer the batter to the pan and bake for about 30-35 min. until golden brown and firm to the touch.
    • 1 tsp baking powder
    • 1¼ tsp baking soda
    • ½ tsp salt
    • baking pan (10 in.)
    • rubber spatula

    Grease and flour a 25-28 cm baking pan. Add the milk-vinegar mixture to the batter followed by both baking agents and salt. Mix until well combined. Transfer the batter to the pan and bake for about 30-35 min. until golden brown and firm to the touch.

  • Step 5/5

    Remove from the oven and let stay in the pan for a while, then turn it out onto a rack to cool completely. Dust with confectioner’s sugar before serving.
    • 2 tsp confectioner’s sugar (for dusting)
    • wire rack
    • fine sieve (small, for serving)

    Remove from the oven and let stay in the pan for a while, then turn it out onto a rack to cool completely. Dust with confectioner’s sugar before serving.