Vegan Cardamom Cake

Step 1/5

• 13¾ g pumpkin seeds
• 13¾ g sesame oil
• 27½ g sugar
• 6¼ g flaxseeds (ground)
• 18¾ g water

• food grinder
• whisk

Finely grind the pumpkin seeds. Add them with oil and sugar to a bowl and whisk to combine. Stir in the flaxseed and water in a small bowl, let sit for about 5min.

Step 2/5

• 1 cardamom pods
• ½ tsp dried rosemary
• ½ tsp coriander seeds
• ⅛ tsp dried mint

Finely grind together the cardamom pods, coriander seeds, dried rosemary and mint. Add the flax eggs and spices into the mixture. Whisk well, starting from low speed to the highest.

Step 3/5

• 13¾ g sultanas
• 55 g flour
• 18¾ g oat milk
• ½ tsp vinegar

• oven
• knife
• sieve

Heat the oven to 200 C. Chop the sultanas into pea-sized pieces and add to the bowl. Sift the flour over the mixture, whisk until an even but very thick batter results. In a small bowl, stir together the milk and vinegar.

Step 4/5

• ¼ tsp baking powder
• ⅓ tsp baking soda
• ⅛ tsp salt

• baking pan (10 in.)
• rubber spatula

Grease and flour a 25-28 cm baking pan. Add the milk-vinegar mixture to the batter followed by both baking agents and salt. Mix until well combined. Transfer the batter to the pan and bake for about 30-35 min. until golden brown and firm to the touch.

Step 5/5

• ½ tsp confectioner’s sugar (for dusting)

• wire rack
• fine sieve (small, for serving)

Remove from the oven and let stay in the pan for a while, then turn it out onto a rack to cool completely. Dust with confectioner’s sugar before serving.

Enjoy your meal!