Lemon Cardamom Cake Stacks
Recipe type: Dessert
Serves: 24 mini cakes (whoopie pie pan) or two 9 inch rounds
gluten, dairy and soy free, vegan
  • ¾ cup butter (Earth Balance Soy Free), melted
  • 3 tablespoons chia
  • ½ cup + 1 tablespoon water
  • ¾ cup maple syrup
  • ½ cup applesauce
  • ¼ cup fresh lemon juice
  • zest of ½ lemon
  • 2 cups all purpose flour, sifted (Gluten Free)
  • ½ cup cornmeal
  • 2 teaspoons cardamom
  • 1 teaspoon baking soda
  1. Preheat oven to 350.
  2. Melt butter and set aside to cool. Combine chia and water, set aside to thicken. Stir maple syrup, applesauce, lemon juice and zest into cooled melted butter, add chia mixture. Sift together flour, cornmeal, cardamom and baking soda, add to wet ingredients and stir until just combined.
  3. Fill prepared whoopie pie (or cupcake tin) ⅔ full, or divide between 2 9 inch rounds.
  4. Bake 17-22 minutes for small cakes (whoopie pie or muffins), 35-40 minutes for large cakes, or until inserted toothpick comes clean.
Recipe by spabettie at https://www.spabettie.com/lemon-cardamom-cake-stacks/