I made this cake for the Communidée Christmas party and I've had a few requests for the recipe.
It's simple to make and appropriate for just about any occasion.
Enjoy.
(to make a bundt version, simply double the recipe. No need to double the icing, just drizzle on top)
1 cup spelt flour
1/2 cup all-purpose flour
1 tsp baking soda
1/3 cup carob powder
1/2 tsp salt
1 tsp ground cardamon
1 cup maple syrup
1 tsp cinnamon
2/3 cup milk
1 tsp ground ginger
1/2 cup coconut oil (room temp, liquid form) or sunflower oil
1 tsp nutmeg
2 tsp vanilla
1/2 tsp ground cloves
2 tbsp cider vinegar
4-5 twists from the black pepper mill
Preheat oven to 350. Grease a 9 inch cake pan. Mix dry & wet ingredients separately (hold the vinegar!). Add wet to dry and mix with a spatula until ‘just mixed’. Once smooth add the vinegar and stir quickly until evenly distributed throughout the batter. Bake for 25-30 mins. Once cooled, ice with....
Cardamom Icing:
1 3/4 cups powdered sugar
1/4 cup arrowroot powder (or cornstarch)
1/4 cup softened coconut oil
2 tbsp coconut milk
1 tsp ground cardamom
1/8 tsp sea salt
Blend until smooth. Spread a very thin layer over cake and then place in the refrigerator for 10 mins. Pull out the cake from the fridge and coat with the rest of the icing. Enjoy!
This recipe was adapted from “Vegan Food for the Colder Months” by jae steele
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