Today is my birthday so I made a little gluten-free, dairy-free cake with my favorite spice in the wide world—Cardamom. Thought I’d share, and now I’m off for some fun. Happy Day.
You can prepare these little cakes any way you want—I used ramekins as a mold and then removed them, frosting the whole cake. For a less-fussy prep, just keep them in the ramekins and simply frost the tops or make mini cupcakes out of them. I bet you could also bake in a glass loaf pan and frost the top for bread-like slices of cake. Just have fun and share what you come up with (#YUMadeIt).
Makes: 4 servings
Time: 25 minutes
Tools:
4 4″ ramekins
Blender
Chef’s knife
Sifter or strainer
Silicone spatula
Unbleached parchment paper
Glass mixing bowls
Small pan
Kitchen scissors (optional)
Tongs to remove ramekins from oven (optional)
Ingredients:
Try to buy everything organic. Here’s why.
Cake
1 cup brown rice flour
1/4 cup buckwheat flour
1/4 cup sucanat
1 tsp baking soda
1/4 teaspoon fine ground sea salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
1/4 cup coconut oil
1/2 cup water
1/2 teaspoon apple cider vinegar
1 1/2 tsp vanilla extract
1/2 tsp chia seeds
1 red apple (honeycrisp, pink lady or gala are the best)
Frosting
1/4 cup toasted coconut
8 medjool dates, pitted
1 tbsp sucanat
2 tbsp cashews
1/2 cup pure water
1/4 tsp vanilla extract
1 tsp coconut oil
Pinch fine ground sea salt
Let’s get started.
Preheat oven to 350F. Place little pieces of parchment (the size of the ramekin bottom) into your ramekins. Using a bit of coconut oil, grease the sides of the ramekins. Set aside.In a large bowl, sift together brown rice flour, buckwheat flour, sucanat, baking soda, sea salt, cinnamon and cardamom.
Place coconut oil, water, apple cider vinegar, vanilla extract, chia seeds and apple and blend until thoroughly mixed.
Using silicone spatula, sift together wet and dry ingredients. Spoon batter into ramekins, filling them 3/4 way.
Place in oven and bake for 15 minutes. Wash your blender.
After 15 minutes, carefully remove cakes and set aside to cool a bit.
Place all ingredients for the frosting in the blender and mix well until ultra creamy and smooth. Place in a mixing bowl and set aside.
Place coconut in a small pan heated over medium heat and toss for 1-2 minutes until brown. Keep an eye on this, the browning happens fast and you don’t want the coconut to burn. At this time, add a little extra if you want to sprinkle the top of your frosting with coconut, too.
Once brown, toss coconut (minus a bit for sprinkling) into frosting and fold together.
Once cakes are cooled completely (you can put them in the fridge to expedite the process), use a knife to free edges from ramekin. Place a little dish on top of the cake and flip.
Frost all sides and sprinkle with more toasted coconut if you’d like.
Enjoy!
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3 Comments to “Mini Cardamom Spice Cakes with Date & Toasted Coconut Frosting”
mmmmMMmmmmmmmmmmm! I’m making these
Happy birthday!
Heather, Happy Birthday! Hope you had a fantastic day! And thank you for sharing your delicious cardamom cake!
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