Vegan Almond Cardamom Cake
Mar 19, 2019, Updated May 07, 2023
Bursting with flavors of almonds and cardamom, this soft and moist Vegan Almond Cardamom Cake is just what you need with or coffee or tea!
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Simple Vegan Almond Cardamom Cake is the perfect cake to enjoy with a cup of coffee or chai!
This soft and moist cake is easy to make with basic pantry essentials.
Some days I just crave for a slice of cake with my chai. You know the simple kind of cake, without any frosting?
I love these kind of cakes, without any frills. So the other day when I had a craving, I ended up making this Almond Cardamom Cake. Bonus, it’s vegan!
I adore cardamom in everything, I think it’s an Indian thing. We use it so much in our desserts and so I feel like adding it to everything.
This simple cake is soft and moist and has that nice aroma from the cardamom and nuttiness from the almonds.
I wasn’t planning to make it vegan but it just ended up being one and I couldn’t have been more pleased with the result.
This Almond Cardamom Cake
✓made with simple ingredients
✓the perfect tea time cake
✓ is vegan and easy to make
Sarvesh couldn’t believe this cake was vegan- it was so light and fluffy!
Let’s see what goes in this vegan cake, pretty basic stuff- regular flour, almond flour, oil, sugar, almond milk and of course cardamom.
I also added some cornstarch to the cake mix which makes it extra soft. If you don’t have almond flour, you can grind some almonds yourself and use in the cake.
This cake uses almond flour, sliced almonds and also some almond extract for that extra almond flavor.
Yes, it does have a strong almond flavor. If you are not a fan of this flavor, then you can cut down on the flour or the extract.
Speaking of the extract, always be very careful about using almond extract. A little goes a really long way. It’s not like vanilla extract where you can add a lot and get away with it.
I have ruined cakes in the past by adding too much of almond extract, so speaking from experience here.
How to Make Almond Cardamom Cake
This cake is as easy as it can get. First, you sift the dry ingredients together.
Then we make a vegan buttermilk by mixing together almond milk with white vinegar. This really makes the cake soft so do not try to skip or substitute this.
Let the vegan buttermilk sit for 5 to 10 minutes before using in the recipe.
And then you simply mix the wet ingredients and then mix everything together. Super simple and the prep time doesn’t take more than 15 minutes.
Sometimes, I like to get fancy and add a rose glaze on top. But that’s totally optional.
If you do want to pour a rose glaze, just whisk together powdered sugar with rose water. Add some almond milk to thin it out and pour the glaze over the cake.
Super simple and adds a nice flavor. I generally keep this almond cardamom cake as it is- maybe just with a dusting of powdered sugar on top.
Method
Line a 8 x 2 inch round pan with parchment paper and spray with a non-stick spray. Set it aside. Pre-heat oven to 350 F degrees.
1- In a large bowl sift together all purpose flour, almond flour, cornstarch, baking powder, baking soda, cardamom powder and salt. Set it aside.
2- Take your 1 cup measuring cup and add 1 tablespoon white vinegar to it. Now start adding almond milk to the cup until it’s filled to the top. Set it aside for 5 minutes while you proceed to the next steps.
3- Using the paddle attachment of your stand mixer or using your hand mixer, beat together oil and sugar until combined. Add almond extract and lemon zest (if using) and mix.
4- Start adding the flour mix.
5- Alternate with the prepared vegan buttermilk (almond milk-vinegar mixture). Start and end with the flour mix.
6- Mix until everything is well combined but do not over-mix.
7- Fold in 1/2 cup sliced almonds.
8- Transfer batter to the prepared round pan. Sprinkle with more sliced almonds on top.
Bake at 350 F degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely on a wire rack before slicing. Dust with powdered sugar and enjoy!
If you’ve tried this Vegan Almond Cardamom Cake Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
Vegan Almond Cardamom Cake
Ingredients
- 1 cup all purpose flour 130 grams
- 1/4 cup almond flour 24 grams
- 2 tablespoons cornstarch 20 grams
- 1 teaspoon baking powder
- 1/4 teaspoon + 1/8 teaspoon baking soda
- 1 & 1/4 teaspoon cardamom powder
- 1/4 teaspoon salt
- 1 tablespoon white vinegar 15 ml
- 1 cup almond milk unsweetened, 240 ml
- 1/4 cup oil 60 ml, any flavorless oil, I used canola oil
- 3/4 cup granulated white sugar 150 grams or adjust to taste to make it less sweet
- 1/4 teaspoon + 1/8 teaspoon almond extract
- zest of 1 lemon optional
- 1/2 cup sliced almonds + more to sprinkle on top
Instructions
- Line a 8 x 2 inch round pan with parchment paper and spray with a non-stick spray. Set it aside. Pre-heat oven to 350 F degrees.
- In a large bowl sift together all purpose flour, almond flour, cornstarch, baking powder, baking soda, cardamom powder and salt. Set it aside.
- Take your 1 cup measuring cup and add 1 tablespoon white vinegar to it. Now start adding almond milk to the cup until it's filled to the top. Set it aside for 5 minutes while you proceed to the next steps.
- Using the paddle attachment of your stand mixer or using your hand mixer, beat together oil and sugar until combined. Add almond extract and lemon zest (if using) and mix.
- Start adding the flour mix, alternating with the prepared vegan buttermilk (almond milk-vinegar mixture). Start and end with the flour mix.
- Mix until everything is well combined but do not over-mix.
- Fold in 1/2 cup sliced almonds.
- Transfer batter to the prepared round pan. Sprinkle with more sliced almonds on top.
- Bake at 350 F degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before slicing. Dust with powdered sugar and enjoy!
Notes
- You can reduce the sugar in this cake if you prefer less sweet cakes.
- If you want to add a rose glaze- mix 1/2 cup powdered sugar with 1 tablespoon rose water. You can add some almond milk to thin it out as per your preference. Pour over cooled cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe twice this week and a third time adding crushed pistachios bc I ran out of almonds and it was just as amazing
This recipe is divine! I always expect to have to work with a recipe a few times before it comes out just right – but this came out just perfect on my first try – AND it was delicious and enjoyed by everyone. Thank you!
This is the best cake. It is moist, delicious and every bit is memorable. Thank you, thank you!
Hi! Could I make this into muffins and how would I adjust the time/temp? Thanks!
probably , bake for 15-18 mins
Loved this recipe! Quick question, is this quantity for a half kg cake?
If not, how much flour do I need to add to make it a half kg recipe?
sorry I haven’t measured the weight of the cake so can’t say
This recipe is fantastic! So good that my husband requests it every year for his birthday. Since I’ve made it a few times now, I’ve learned some things that ensure that it turns out beautifully each time – I substitute coconut sugar for the white sugar in a 1:1 ratio (just prefer the richer taste/additional flavor it gives), I use homemade almond milk to make the buttermilk (I’ve found the store bought stuff doesn’t always get you the fluffiness you need to make the cake soft and give it lift), and I’m very gentle when mixing the ingredients (you really need an easy fold to combine everything, and overmixing has led to a denser, less fluffy cake). I seriously can’t thank you enough for such a delicious recipe, it’s tea-time perfection!
Thank you for such lovely feedback Lindsey 🙂
Love to make (and eat) this cake! So easy and delicious! Thanks for a great recipe!
Can I use almond flour in place of the the regular flour
no, almond flour isn’t a 1:1 substitute here. I have not tested this recipe with almond flour.
Hello. My cake didn’t rise much both times I made it. Still tastes delicious. Any idea why? Followed the recipe. It is high in the middle but the sides didn’t rise. Thanks!
Hi Erin, there can be several reasons why a cake doesn’t rise. There’s definitely enough leavening agents in the recipe to make the cake rise. Make sure your leavening agent are not old/expired. Please check the freshness of baking powder and baking soda. Also make your oven temperature settings are not off.