Oh my gosh, I almost don’t want to share this recipe for a couple of reasons… One, its because it’s so freaking tasty. Two is, it has a delicious buttery flavor but without the butter. I think its the eggs that give it that creamy taste. And three, it’s so bloody fast and easy to make, it’s literally whipped up in minutes using a hand held whisk. Last but not least, it hasn’t an ounce of gluten in it!! I kid you not. You’re going to love it!
I do say if you do have a nut allergy this is not the cake for you as finely ground almond flour is used in this recipe. As for the gluten free flour, I absolutely love to use Bob’s Red Mill 1-to-1. It really is a godsend gift in my opinion. It works really well in most baking recipes. The trick is to let the cake batter stand for a couple of minutes to absorb any liquids before scraping into a baking tin.
Rose Cardamom Cake Gluten Free
For the cake
You will need:
- 1/4 cup avocado oil
- 3 large eggs
- 1/2 cup sugar
- 2 tablespoons whole milk yogurt
- 1 teaspoon vanilla essence
- 1/4 teaspoon ground cardamom
- 1 cup almond flour, finely ground
- 1/4 cup gluten free flour (Bob’s 1 to 1 gluten free blend)
- 2 1/2 teaspoons baking powder
- large pinch of salt
To make
- Preheat the oven to 350F.
- Liberally grease a 8 inch round baking pan. Set aside.
- Crack the eggs into a large bowl. Beat them well with a handheld whisk. You can also use a fork, if you must.
- Pour in the sugar and whisk briskly for about 30 seconds.
- Add the avocado oil, vanilla essence and cardamom and whisk to combine.
- Toss in the almond flour, gluten free flour, baking powder and salt. Fold in with a spatula and then whisk until a smooth pourable batter forms, about a minute. Let the batter sit for a minute.
- Pour the batter into the greased baking pan.
- Bake for about 20 – 25 minutes or until a toothpick come out clean. The cake should look a lovely golden brown.
- Let it cool for about 10 minutes.
- Slowly loosen the sides of the cake and turn onto a wire rack to completely cool.
For the Rose Glaze
You will need:
- 1 cup icing sugar
- 1/8 cup of water
- 3-4 drops of rose essence
- 2 – 3 drops of edible pink color (optional)
- 1 teaspoon edible dried rose petals (preferably organic)
- large pinch of cardamom powder (optional)
To make:
- Place all the ingredients in a medium bowl and whisk till smooth.
- Turn the cooled cake onto a platter.
- Slowly drizzle the rose glaze onto the cake and guide it to gently drip down the sides.
- Sprinkle with rose petals and ground cardamom (if using).
Honestly, there no need to add frosting if you don’t feel like it. This cake works well on its own, especially when paired with a hot cup of coffee or milky black tea. Go on try this recipe, you won’t be disappointed.
