Coconut cardmom cakes

DSC_0060I’m suffering from a severe case of writers block. I have no idea how to start this post, as per usual. I’m not good with words so I’m just going to cut to the chase…
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Coconut + cardamom + cake. Coconut and cardamom, my all time favourites packed in a amazingly delicious cake.

Vegan of course and somewhat healthy moist and tender-crumbed cake.
This is all I need in my life… along with a tall glass of almond milk. Complete satisfaction.

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As I said, this is going to be a short post, so here’s the recipe and until next time…
Coconut cardmom cakes

Ingredients:

  • 1 3/4 cup plain flour (I used white spelt flour)
  • 120g coconut palm sugar
  • 1 cup (250ml)coconut milk
  • 1/4 cup (62ml)coconut oil, melted
  • 1/4 cup mashed banana (approx. half a large banana)
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 2 1/2 tsp ground cardamom
  • 1 tbsp apple cider vinger
  • 1/2 cup shredded coconut

Directions:

  1. Preheat the oven to 180C. Line a cupcake tin with liners. Set aside.
  2. In a small bowl, combine the coconut milk and apple cider vinegar. Set aside to curdle.
  3. Meanwhile whisk together the coconut sugar, coconut oil, mashed banana, vanilla and coconut milk mixture until smooth.
  4. Whisk in the flour, baking powder, ground cardamom and shredded coconut.
  5. Spoon into the tin (filling about 2/3 way full) and bake for 20 minutes or until lightly golden.

 

 

2 thoughts on “Coconut cardmom cakes

    1. Zainab

      You can definitely emit the ground cardamom or substitute it for a different spice you love (although I think it’s gives a kick ass flavour!)

      As for the palm sugar, feel free to replace it with practically any other sugar you have at home! I hope you love it xx

       
      Reply

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