A showstopper of a chocolate cardamom cake with cardamom spice and whipped buttercream chocolate frosting. This vegan and dairy-free cake recipe makes layers or a sheet cake.
Chocolate Cardamom Cake with Whipped Chocolate Frosting.
Chocolate cardamom cake. It’s cake time! And not just any cake, but a showstopper with cardamom and whipped chocolate frosting.
My favorite aspect of this cake is how airy it is, thanks to the rather clever (I know, I’m rather full of self-praise today, haha) use of plant milk and the combination of baking soda and baking powder instead..
And the frosting is an old family recipe, soft and creamy, like melting fudge.
The cake is a classic, aside from the cardamom twist, and really fits all seasons – holiday for sure, but also great for spring and summer brunches, especially if you lighten the frosting and dot the top with berries. And did I mention it can be made in one single bowl!
Here I tossed on some sprinkles and gold stars, and everyone at our house felt like it was a party.
All in all, one of my favorite cakes this year. And a favorite of followers too apparently, judging from the messages I receive.
I hope you try it, and tag me on IG if you do, or comment below.
And Consider These Other Chocolate Recipes
- Sugar Cookie Truffles
- Chocolate Spice Truffles
- Vegan Cookie Dough
- Easy Truffles Recipe
- Protein Ball Recipes
- Crunch Bars
- Vegan Fudge
- Dark Chocolate Zucchini Loaf
- Soft Granola Bars
Care to share this recipe on pinterest? Perhaps use this image:
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Chocolate Cardamom Cake with Whipped Chocolate Frosting
Large bowl - dry ingredients
Small bowl - wet ingredients
- 2 2/3 cup almond milk
- 2 tbsp apple cider vinegar
- 2/3 cup extra-virgin olive oil
- Add the apple cider vinegar to the milk and set aside.
Preheat the oven to 350 degrees.Rub coconut oil (refined to avoid a coconut flavor) on the inside of two 8-inch round pans.Dust the oiled pans with cacao powder or line with parchment.
Make the cake
- In a large bowl, stir the dry ingredients together. Yes, this recipe does require the sugar be added to the dry ingredients, a departure from most cake recipes.
- Mix up the wet ingredients in a smaller bowl. Add the wet ingredients to the dry ingredients.
- Blend the batter until smooth, then divide evenly between the two baking pans, tapping them on the counter to level the mixture.
Bake 35 minutes or until tester is clean.
- Let the layers cool in the pans about 15 minutes, then run a knife around the inside, turn each over onto a cooling rack and tap until it falls out.
Let them cool completely on the racks before frosting.
- Blend all ingredients except the milk. Add the milk 1 tbsp at a time, blending between, until you have a frosting texture. Cover the bowl with a soaking wet paper or cloth towel if not ready to frost immediately.Blending this frosting "whips" it into a fluffy texture, however feel free to use a mixer instead if you'd like.
- Assemble cake by stacking layers, frosting each.Or, to replicate our cake pictured, slice each layer lengthwise to make a 4-layer cake. I also piped rosettes of the same frosting and sprinkled with my favorite vegan sprinkles...
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.