Almond Flour Cardamom Cake with Vanilla Bean Icing

Almond Flour Cardamom Cake with Vanilla Bean Icing- soft buttery cake flavored with ground cardamom and an irresistible vanilla bean icing. Dairy-free and gluten-free!

Cardamom Almond Flour Cake with Vanilla Bean Icing- soft buttery cake flavored with ground cardamom and an irresistible vanilla bean icing. Dairy-free and gluten-free!

Remember when I said last week that I’ve developed an obsession with cardamom? It’s because of this cake.

The buttery texture, the hint of citrus and spice, the sweet vanilla bean icing. You guys, it is SO good.

I didn’t realize I was so fond of baking with cardamom until I had muffin on our recent road trip. The spice hit my tastebuds and I instantly felt all cozy inside, like it was a big soft blanket wrapping itself around me.

Cardamom Almond Flour Cake with Vanilla Bean Icing- soft buttery cake flavored with ground cardamom and an irresistible vanilla bean icing. Dairy-free and gluten-free!

I left with a mean craving for one of those cardamom muffins and knew I had to recreate something similar as soon as I got the kitchen set up in our new home. I used my go-to whole grain and gluten-free flour combination: organic brown rice flour and my favorite, Bob’s Red Mill Almond Flour.

I frequently get asked what the main difference between almond flour and almond meal is so I thought I would take a second to explain. Almond meal is usually made from ground almond with the skin while almond flour is made from those without skin. I prefer to use almond flour in my cakes and muffins because it’s finely ground and it’s gives them the most delicious buttery texture. It’s also high and protein and low in carbohydrates, making it a healthy swap for traditional baking flours.

Cardamom Almond Flour Cake with Vanilla Bean Icing- soft buttery cake flavored with ground cardamom and an irresistible vanilla bean icing. Dairy-free and gluten-free!

Cardamom Almond Flour Cake with Vanilla Bean Icing- soft buttery cake flavored with ground cardamom and an irresistible vanilla bean icing. Dairy-free and gluten-free!

Cardamom Almond Flour Cake with Vanilla Bean Icing- soft buttery cake flavored with ground cardamom and an irresistible vanilla bean icing. Dairy-free and gluten-free!

Cardamom Almond Flour Cake with Vanilla Bean Icing- soft buttery cake flavored with ground cardamom and an irresistible vanilla bean icing. Dairy-free and gluten-free!

You see all those beautiful specks in the icing? That’s fresh vanilla bean, my friends. Oh so good.

I don’t buy them often because of how expensive they are but it really gives this cake an extra flair that makes it worthy of the holidays. That said, you can substitute vanilla extract or vanilla bean paste, if desired.

If you haven’t tried baking with cardamom, I hope this encourages you to give a chance. It’s perfect for winter and I have a feeling you’re going to love it as much I do!

Cardamom Almond Flour Cake with Vanilla Bean Icing- soft buttery cake flavored with ground cardamom and an irresistible vanilla bean icing. Dairy-free and gluten-free!

 

Almond Flour Cardamom Cake with Vanilla Bean Icing

Yield: 1 loaf // 9 pieces

Prep Time: 10

Cook Time: 30-35 minutes

Total Time: 40

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Ingredients:

1 cup almond flour (I use Bob’s Red Mill)

1 cup brown rice flour (I use Bob’s Red Mill)

2 teaspoons cardamom*

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 pasture-raised eggs

3 tablespoons almond milk

1/2 cup yogurt**

1/2 cup pure maple syrup

2 teaspoons vanilla extract

3 tablespoons oil (I like this Chosen Blend for baking)

Directions:

Preheat the oven to 350°F then lightly grease a loaf pan.

In a large bowl, combine the almond flour brown rice flour, cardamom, baking powder, baking soda, and salt. Stir together then set aside.

In a blender, combine the eggs, almond milk, yogurt, maple syrup, vanilla extract and oil. Blend on high for 30 seconds, until frothy.

Pour the contents of the blender into the bowl with the dry ingredients. Using a spatula, fold the wet ingredients into the dry until just combined. Careful not to over-mix. Transfer the batter to the loaf pan then bake in the preheated oven for 30 minutes. Allow to cool for at least 15 minutes before removing from the pan. Top with icing, serve and enjoy!

To make icing whisk together 1 cup organic powdered sugar with 1 tablespoon almond milk in a small bowl, until smooth. Add scrapings of one vanilla bean pod (or 1/2 teaspoon vanilla extract) and stir together. Pour over the top and allow to set.

*You may want to use less depending on how fresh your ground cardamom is. If it’s very fragrant, start with 1 teaspoon.

**I prefer to use dairy-free almond milk yogurt but any yogurt will work.

Click Here for Nutrition Facts

Nutrition Facts are for 1 slice

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

 

image001 This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.