Cardamom and Almond Cake (Vegan)

With January almost over (yippee!), and the days becoming noticeably longer (another yippee!) I hope to have a flower or two to share very soon. But in the meantime I decided to make my Cardamom and Almond Cake again, so that I can share the recipe with you. I made it at New Year and it was so good, but not as cardamommy as I had hoped. So today I added an extra teaspoonful of this delicious spice and it was perfect!

It reminds me a little of the (non-vegan) Swedish Visiting Cake I made a few years ago, with a soft spongy texture, the contrasting crispy flaked almond topping, and of course the lovely aroma. And this one is of course vegan. πŸ˜ƒ

So here is my recipe – my second for Veganuary 2020. Please let me know if you try it as it is my own creation!

Cardamom Almond Cake

Preheat your oven to 180Β° C (350Β°F) and grease and flour a 24 cm (9 inch) baking tin.

In a large bowl, sift together:

  • 250g (2 cups) self-raising flour
  • 50g (1/2 cup) ground almonds or almond flour
  • a pinch of baking soda
  • a pinch of salt
  • 1 tsp baking powder
  • 3 tbsps cornflour
  • 6 tsps ground cardamom spice

In a pan, melt:

  • 60g (half stick) vegan butter
  • with 250g (1 1/4 cups) sugar
  • and then add 60 ml (4 tbsps) vegetable oil (eg rapeseed oil)

In a dish, mix:

  • 450ml (2 cups) plain unsweetened soya yoghurt
  • a dash of lemon juice
  • 2 tbsps soya milk

In addition you need about 25g (1oz) flaked almonds.

Now pour all the wet ingredients into the sieved flour mixture and gently fold in. You should not beat or mix, only fold. And watch the bubbles appear as the chemistry does its magic! Pour into your prepared tin immediately, scatter flaked almonds on top and place in your hot oven. Bake for about 35-40 minutes. I made half this recipe (8 slices) in an 18 cm (7 inch) tin today and it only needed about 35 minutes. Do check regularly though, as the almonds may start to burn if it is in too long.

Here is the larger cake:

And here is a slice for you to try…. πŸ˜‰


And have a good week!


31 thoughts on “Cardamom and Almond Cake (Vegan)

    • Oh Beth, I hope you had something tasty for your lunch today! Yes, do make it. I hope you enjoy it as much as we did. It is one of my favourites now. πŸ˜ƒ

  1. It sounds and looks delicious, but I don’t know what cardamon tastes like and it looks like there is a lot in it. Maybe I’ll try it if I can get up the nerve to try something that I have no idea if I’ll like it. It’s not a spice I’ve seen in many recipes here.

  2. I love baked goods with cardamom, Cathy, and this is such a tempting cake! I don’t think it could be much simpler, so thank you. As for spring, I’m sure you’re counting the days to when your beautiful garden will begin to awaken. I look forward to the photos I know you’ll be sharing.

    • Hi Debra. Yes, I am looking forward to spring, but it will be another month or so before the garden does much even though it has been fairly mild so far. I will be sure to share the first flowers though? πŸ˜ƒπŸŒΈ

  3. That looks delicious and aren’t you lucky to be so far away from us all so you can have it all to yourself πŸ˜‰ . This morning at breakfast it was still pitch dark and we wondered if the days are really getting longer. It seems very slow this year. I look forward to trying your cake, thanks for the recipe. Have a good week πŸ™‚

  4. As always your baking looks so delicious Cathy. I couldn’t resist it if it was in front of me. My vegan niece came for lunch on Sunday. I had bought a jar of Hellmann’s vegan mayo in case she fancied any on her salad. I was really looking forward to sampling it myself but the jar remained unopened at lunch. Before leaving she asked if she could take it with her. I couldn’t say no πŸ˜‚

    • Oh Anna, I must share my vegan mayonnaise recipe soon and you will never buy Hellmannβ€˜s again! πŸ˜ƒ You are right – the cake is pretty irresistible. The crispy top and the aroma are lovely.

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