Gluten-Free Ginger & Cardamom Cake Recipe by Anna-Jane Kingston
I love a good teacake I do!
For me, this particular cake has a lovely balance of sweetness and spice and I think it’s just perfect for the darker autumn evenings that are upon us. In saying that though, I do advocate this type of cake for breakfast too. Just a small slice of this humble cake will fill your belly, perk you up, thanks to the ginger and cardamon combo, and it’s really easy to grab if you’re on the move.
Cardamon and ginger are powerful ingredients in their own right, but together they’re even better. Both ingredients have anti-inflammatory properties, and both help aid digestion, so it makes sense to me to stick them in a yummy cake!
This cake is gluten-free and dairy-free.
– 200g almond flour (ground almonds)
– 2 teaspoons baking powder
– 2 teaspoons ground cardamon (about 16 pods)
– 2 level teaspoons ground ginger
– ¼ cup coconut oil (melt to liquid form)
– ¼ cup maple syrup/honey or 3 tablespoons of agave
– 3 eggs
– 1 teaspoon almond extract
– ¼ cup of crystalised ginger, finely chopped
1. Preheat the oven to 180ºC and grease a standard loaf tin or silicone loaf pan.
2. Using a pestle and mortar, bash the cardamon pods to open them, remove the seeds with your finger or a knife and then grind them. Alternatively, you can source the ground variety.
3. Combine the almond flour, baking powder, cardamom and ground ginger and mix together in a bowl.
4. Make a well in the centre of the mixture and add the maple syrup/honey or agave, eggs, coconut oil, and almond extract. Whisk everything together until the mixture is smooth.
5. Fold in the chopped ginger and pour the mixture into the loaf tin/pan.
6. Bake for about 25-30 minutes. Check the cake after 25 minutes with a clean knife or chopstick, if the knife comes out clean, then the cake is done. Allow the cake to cool for about 10-15 minutes before removing from the tin.
I am a Teacher and Irish food blogger, and I am obsessed with food and clean and healthy eating. I’ve been experimenting with food since my school days, and I am continuously developing and adapting recipes to keep my body happy and healthy. I’m an 80:20 Paleo eater myself, so many of my recipes relate to that area, but I always try to make my recipes adaptable for all dietary requirements. I hope that my blog A Thyme to Eat may inspire and bring a little culinary delight to your table. You can also find me on Twitter. Happy Feasting!