Vegan Cardamom Cake

Vegan Cardamom Cake

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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 👌
Preparation
35 min
Baking
35 min
Resting
0 min

Ingredients

2Servings
13¾ g
pumpkin seeds
13¾ g
sesame oil
27½ g
sugar
g
flaxseeds (ground)
18¾ g
water
1
cardamom pods
½ tsp
coriander seeds
½ tsp
dried rosemary
tsp
dried mint
13¾ g
sultanas
55 g
flour
18¾ g
oat milk
½ tsp
vinegar
¼ tsp
baking powder
tsp
baking soda
tsp
salt
½ 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.
    • 13¾ g pumpkin seeds
    • 13¾ g sesame oil
    • 27½ g sugar
    • g flaxseeds (ground)
    • 18¾ 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.
    • 1 cardamom pods
    • ½ tsp dried rosemary
    • ½ tsp coriander seeds
    • 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.
    • 13¾ g sultanas
    • 55 g flour
    • 18¾ g oat milk
    • ½ 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.
    • ¼ tsp baking powder
    • tsp baking soda
    • 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.
    • ½ 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.

  • Enjoy your meal!

    Vegan Cardamom Cake

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