Yes, I realise that this is ANOTHER cake recipe, please shoot me because I am usually more Space Oddity than Domestic Goddess, but at this time of year I feel like that I need to be about 50% coffee to function and coffee loves cake, especially this kind of fragrant, spice-rich cake, although I’m sure it would make great friends with any number of different teas if that’s more your jam.
Like with the Blood Orange and Polenta Cake, or the Pina Colada Upside Down Cake this is another vegan cake recipe, something I have been having fun with working out different versions of. This one came about because I was still dreaming about Beyond Bread’s wonderful cinnamon buns, and wanted to play around with making some Pulla, but since then then only yeast I have spotted has had wheat flour in it… I bought it and got it home before reading the label… whoops… donated it to the food bank so I hope someone gets some use out of it… #coeliacproblems… Oh well… Now instead of cardamom buns, we have a new cake recipe. Buns soon though, I promise!
- 100g golden granulated sugar
- 100g non dairy butter substitute (suitable for baking)
- 100g unsweetened plain soya yoghurt
- 1 apple, coarsely grated
- 75g ground almonds
- 125g gluten free self raising flour
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 2 tbsp sliced almonds
- Preheat your oven to Gas 4 / 180 C, and line a loaf tin with baking paper.
- Cream together 100g of golden granulated sugar with the 100g of non-dairy, plant based butter substitute.
- Add 100g of plain, unsweetened soya yoghurt and the coarsely grated apple, and mix well, then mix in 1 tsp of ground cinnamon and 1 tsp of ground cardamom, followed by 75g of ground almonds and 125g of gluten free self raising flour.
- Pour the mix into the lined loaf tin and make sure the cake mix is evenly distributed, then sprinkle the sliced almonds on top, and put in the middle of your preheated oven for around 50 minutes. When the cake is cooked you can check with a skewer, make sure that it comes out clean, and your cake is cooked.
If you don’t want to use soya yoghurt then an almond or cashew one should do the trick, although if the texture is very thick, you might need to swap out a tablespoon of the yoghurt for some water to thin it down a bit so you don’t end up with a dry cake. Nobody wants a dry cake, although the grated apple should keep you out of too much trouble. I used the Doves Farm Freee gluten free self raising flour in this recipe, as the formulations of various GF flours can vary a bit, if you can’t find this particular one then I would recommend finding as close a match to this as you can.
I feel like this is an almost shamefully simple cake to bake, like there should be some kind of tricks or fireworks, but you just mix all the ingredients together, and then throw it in the oven, and ignore it until it comes out smelling divine, and looking beautiful with its topping of toasted almonds.
A big part of me is looking forward to the warm weather and all the lovely fresh tasting food of spring, but I’m going to miss spice-heavy, wintery cakes like this one or it’s non-vegan sister my Spiced Blueberry and Banana Bread quite a lot too…
So there it is! Coffee and cake. Best friends forever, or at least until the warmer weather!