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.
Caity says
These looks so damn tasty I’m almost beside myself. I want to make them RIGHT NOW. *laughs* But I need to know – ground chia or the whole seeds? No one ever seems to make the distinction (like using chia as a substitute for xanthum gum. Found out the hard way that using ground means using about a quarter of the recipe’s demands!).
Damn.. I need to make these. Tomorrow.
Sam says
I made these over the weekend they were the best cake I have ever had. The spongy cake is yummo! I dont have the special pie tins like you do they worked good in cupcake tins and about the same cooking time actually maybe just a few more minutes lol. thanks for this, Im making again!
spabettie says
so happy to hear this, Sam! lemon is such a nice flavor, right? enjoy!
Judy says
I made this cakes today in my miniature cupcake pans. It made 24. This served as the yummy cake base for my red, white and blue trifle. I made the blueberry sauce but mine was a bit sticky and was wondering if I didn’t cook it long enough or what was my problem. I layered some fresh blueberries with the sauce to make my blue layer. For the “custard” I whipped coconut milk and a bit of the coconut manna. The red layers were sliced strawberries with just a bit of agave to make them shine and some fresh raspberries folded into some seedless unsweetened jam. It was my first time using cardamom. It leaves such a fresh taste in your mouth! and coupled with the lemon – the cakes were just as you said crumbly and not too heavy- just well balanced flavors and delicious! The trifle looks so pretty- I wish I could send you a picture, but I don’t know how. 🙂 I topped the last creamy layer with a star of blueberries and a ring of blackberries. I reserved a little bit of each layer so I could do a taste test as we are not eating until tonight! Thank you so much for sharing your talents. We have a dachshund named Eva Braun.
spabettie says
hi Judy! your cakes sound like they were beautiful, and perfect for the holiday! I’mm not sure about the sticky result of the sauce – I have made this a few times and I suppose I may add more water if the consistency is thick, possibly sticky? (the blueberries could definitely vary in moisture themselves). I don’t generally cook it too long, so I don’t think that is the answer. I would add more water in very small amounts at a time, see if that thins it.
I am so happy you liked the cake! We love this one for all the reasons you describe – well flavored, light. Cardamom is a fun spice, yes? Do not be surprised if you find yourself thinking of things to add it to now, as you plan your cooking. 😉
Thank you so much for your message and kind words! I hope your desserts were a big hit! Please give Eva Braun a hug for me!
Cheers, Kristina
April says
nice, these look beautiful.
hihorosie says
so cute! And tasty I bet. 😉