Vegan Cardamom and Rose Cake

Total Time: less than two hours

Yield: 8 servings

Ingredients:

• 4 oz vegan butter - I used earth balance

• 2 tablespoons oils

• ½ cup sugar

• 1 tablespoon cornstarch

• 1 tablespoon warm water

• 1 tablespoon applesauce

• ⅓ cup vegan milk - I used oat

• ½ teaspoon rose water

• 1 ¼ cups flour

• 1 ½ teaspoons baking powder

• 1 teaspoon ground cardamom

• ½ cups slivered almonds

Instructions:

1. Preheat oven to 375 degrees

2. Combine the cornstarch, water, and applesauce - let set

3. Beat together the butter and sugar

4. Combine the milk, rose water, and oil

5. Combine flour, baking powder, cardamom, and almonds

6. Combine all ingredients and mix well

7. Grease your baking pan of choice - I used a textured pan about 8’’x3’’

8. Bake for at least 45 minutes but mine took a little over an hour - don’t forget to rotate your pan in the oven halfway through baking

9. Drizzle with a simple frosting and enjoy!

Vintage cookbooks are one of my favorite things in the world so I was super happy when I received a nice stack of vintage cookbooks from my grandma. I love how straightforward the writing is, the basic-ness of the ingredients, and how the food is displayed for the photos. I found this cardamom cake recipe in a Scandinavian cookbook and wanted to make it vegan and dazzle it up just a bit. I LOVE spices and extracts in baked goods which accidentally results in a loose hand sometimes but I really think I nailed this recipe. I love cardamom but I wanted another flavor to compliment it so I used rose water because I’m a total sucker for rose flavored anything. Once the cake was cooled I drizzled the top with a thin simple frosting which just consists of powdered sugar and water. This cake definitely has more of a quick bread vibe to it but it’s delicious and I’ve been eating it for breakfast all day. Enjoy your cake!