Cardamom Coffee Cake

I write this recipe during (or slightly toward the end of) the craze of dalgona coffee. I don’t mind it, but I can say that I have leftover instant coffee from when I thought I’d like dalgona coffee more. The sweetness of the cake pairs well with the bitter coffee, and the floral touch of cardamom combined with rich brown sugar takes it over the edge! I’ve avoided using any fancy ingredients here, and I’m sure many of you are likely to have most of the ingredients already. It is delicious and pairs perfectly with a cup of coffee or chai!

Baking is a science as much as it is an art, and each ingredient in this recipe plays an important role. 1: Lemon juice and baking soda react to provide leavening and baking powder adds an extra boost of leavening. 2: Apple sauce keeps this cake moist and adds a subtle flavor that brings out the natural “fruity” undertones of coffee. 3: Corn starch lends binding which is vital for vegan cakes in particular. 4: Soy milk offers the protein structure important in the texture of the end product. For these reasons, I do not offer many substitutes for this recipe.

Disclaimer: this is not a health food, but I think we’re all deserving of a treat during times like these. Enjoy!

Ingredients

Makes 8 servings

For dry ingredients:

1 1/2 cups all purpose flour

1/2 cup cane sugar

2 tablespoons corn starch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

For wet ingredients:

1/2 cup unsweetened soy milk or preferred non dairy milk

1/2 cup water

1/4 cup unsweetened apple sauce

1/4 cup neutral cooking oil

1 tablespoon lemon juice

1 1/2 teaspoons vanilla extract

For cardamom brown sugar topping:

1/4 cup brown sugar

1 tablespoon all purpose flour

1 tablespoon instant coffee powder

1/2 tablespoon neutral cooking oil

1 teaspoon freshly ground cardamom*

Pinch of salt

Method

1. Preheat oven to 350 Fahrenheit.

2. Whisk together dry ingredients in a large bowl and set aside. In a separate small bowl, combine the cardamom brown sugar topping ingredients and set aside.

3. Stir together the wet ingredients in a small bowl and let rest for a few minutes. The liquid will likely curdle and that is completely fine and intentional! In the meantime, prepare a 9” round metal baking dish. Line the bottom of the dish with parchment (preferred) and/or spread a thin layer of oil along the bottom and sides of the pan. Other pan sizes may be used but exact cooking times may vary.

4. Pour the wet ingredient mixture into the dry ingredients while mixing slowly and gently with a spatula. It is no problem if small lumps remain. It is more important not to over-mix the batter.

5. Pour half of the batter into the prepared pan then sprinkle over half of the brown sugar mixture. Pour over the rest of the batter and spread evenly. Sprinkle over the remaining brown sugar mixture and swirl a toothpick or chopstick through the batter a few times.

6. Bake the cake for about 35 minutes. This cake will likely pass the “toothpick test” (i.e. an inserted toothpick comes out clean) at about 30 minutes. I recommend baking just a bit longer than this point. The top should be golden brown before removing from oven.

7. Allow the cake to rest for about 5 minutes then remove onto a cooling rack for around 1 hour before cutting and serving.

8. This cake tastes best while fresh but will last in an airtight container on the counter for a day. You can store it in the fridge for longer, but I recommend warming it prior to eating as it can become dry in the fridge.

Ingredient notes

1. If using pre-ground cardamom, you may need to adjust this amount. You can also substitute other spices such as cinnamon, chai masala, or pumpkin pie spice!