Lemon Cardamom Cake Stacks – bright lemon and warm cardamom flavor these fluffy cakes, which are stacked with fresh blueberry glaze and whip cream – yum!
Until very recently, it has been a long time since I had spray whip cream. I went a little nuts with it. I made this colorful dessert and had a lovely little dinner party. Everyone was enjoying these sweet stacks, and I was spraying rice whip directly into my mouth.
It was pretty rad.
I have made these twice – once as you see here, made with my whoopie pie pans. The other time I used 2 round cake pans, finishing them with a cinnamon glaze. These cakes are rich in flavor and have a good crumb – dense but not heavy.
Why do I come up with light summery desserts in the middle of winter? Getting a jump start on that spring fever, I suppose. My vacation tan is fading, I have to do something.
Lemon Cardamom Cake Stacks
gluten, dairy and soy free, vegan
INGREDIENTS:
makes 24 mini cakes (whoopie pie pan) or two 9 inch rounds
3/4 cup butter (Earth Balance Soy Free), melted
3 tablespoons chia
1/2 cup + 1 tablespoon water
3/4 cup maple syrup
1/2 cup applesauce
1/4 cup fresh lemon juice
zest of 1/2 lemon
2 cups all purpose flour, sifted (Gluten Free)
1/2 cup cornmeal
2 teaspoons cardamom
1 teaspoon baking soda
INSTRUCTIONS:
Preheat oven to 350.
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.
Fill prepared whoopie pie (or cupcake tin) 2/3 full, or divide between 2 9 inch rounds. Bake 17-22 minutes for small cakes (whoopie pie or muffins), 35-40 minutes for large cakes, or until inserted toothpick comes clean.
Garnish with whip cream, of course.
printable recipes:
- 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
- Preheat oven to 350.
- 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.
- Fill prepared whoopie pie (or cupcake tin) ⅔ full, or divide between 2 9 inch rounds.
- Bake 17-22 minutes for small cakes (whoopie pie or muffins), 35-40 minutes for large cakes, or until inserted toothpick comes clean.
- 1 pint fresh blueberries
- 2 tablespoons water
- 3 tablespoons tapioca flour
- 2 tablespoons lemon juice
- 2 tablespoons powdered sugar
- Combine blueberries with water in saucepan over medium heat.
- Combine lemon juice, sugar and tapioca flour, add to blueberries. Some of the blueberries will pop open as they heat up, and will thicken into a sauce.
- Remove from heat and cool completely.
[…] you prefer a light sponge, see our other Lemon Cake […]