Its lovely having a vegan cake recipe that’s a bit of a nice change from Chocolate or a fruit/coconut mix. While I love those, this Vegan Cardamom and Black Pepper Cake is a great way to mix it up with something that taste’s great, and isn’t too sweet. I couldn’t find any ground Cardamom, so I used a pestle and mortar to grind it up from pods. Not going lie – that takes some time. If you can find Ground Cardamom that’s what I’d recommend.
With this Vegan Cardamom and Black Pepper cake you don’t want to add too sweet an icing, so I’ve gone for a Vegan Cream Cheese vanilla icing, in the middle of the cake only. If you want to then do ice the top as well. I just prefer it a bit less sweet. We do a layer of Raspberry jam in-between the cakes and you can serve it with fresh Raspberries if you like. Sometimes I throw a handful of Raspberries into the batter as well.
Vegan Cardamom and Black Pepper Cake
Ingredients
- 2 1/4 Cups Plain Flour
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Cup Caster Sugar
- 1/2 Cup Soft Brown Sugar
- 1/2 Cup Melted Vegan Margarine of plain oil
- 2 Tbsp Aquafaba - Whipped
- Zest and Juice of One Lime
- 2 Cups Dairy Free Milk
- 1 Tbsp Ground Flax
- 1 1/2 Tbsp Apple Cider Vinegar
- 1/2 Tsp Ground Black Pepper
- 4 Tsp Ground Cardamon
- 2 Tsp Vanilla
- 3 Tbsp Raspberry Jam
- Handful of fresh Raspberries
Cream Cheese Icing
- 1 3/4 Cups Sifted Icing Sugar
- 1/2 Tub Violife Cream Cheese or other vegan cream cheese
- 1/4 Cup Vegan Butter
- 1 Tbsp Vanilla
- 1 Tsp Lime Juice
Instructions
- Preheat the oven to 180℃, 160℃ fan oven, 375℉. Line the bottom of your cake tin with baking paper, and grease the sides.
- Add the lime juice to the dairy free milk, along with the ground flax, and apple cider vinegar. Mix and put to one side.
- Mix flour, sugars, baking powder, zest, baking soda, black pepper and Cardamom together in a large bowl.
- Melt the vegan butter. Then add it to the milk mixture. Add the whipped Aquafaba into the flour mixture.
- Slowing add the milk mixture to the flour mixture until combined.
- Pour the batter into the tins, bang them once on the counter and bake for 30-35 minutes until a toothpick comes out clean from the middle of the cake.
- Allow the cakes to cool in the tins. Pop one cake onto a plate and brush raspberry jam over it. Cover the jam with the cream cheese frosting, and pop the other cake on top. I then sprinkle with icing sugar, but you can top with more icing and fresh raspberries if you like
Icing
- Whip the cream cheese and butter together. Slowly add in the juice. A spoon at a time add in the icing sugar and whip until smooth.
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