Almond Flour Cardamom Cake with Vanilla Bean Icing
Made with almond and oat flour, no one would ever guess this easy quick bread is gluten-free!
Servings: 9 slices
Ingredients
- 1 cup almond flour
- 1 cup brown rice flour
- 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 non-dairy yogurt**
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons oil I like this Chosen Blend for baking
Instructions
- 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. Alternatively, you can whisk the wet ingredients together by hand in a medium-size bowl.
- 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!
Notes
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 have not tested the recipe with dairy yogurt so I can't confirm if it works the same as non-dairy.