Cardamom Spice Cake (gluten-free & vegan)

I had a cake-baking urge today but didn’t have any eggs to hand. I adapted a vegan sponge cake recipe and made it a chai tea inspired gluten-free affair. This cake is really moist & spongy with a subtle taste of exotic spices.

1/3 cup rice flour

1/3 cup soya flour

1/3 cup buckwheat flour

1/3 cup sugar

1 tsp bicarbonate of soda

1 tsp xantham gum

1 tsp ground cardomen

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

a pinch of salt


40ml sunflower oil

2 tbsp cider vinegar

1/2 cup soya milk

1tbsp golden syrup

1. Pre-heat oven to 180 c/ 350 f/ gas mark 4

2. Combine all the dry ingredients in a mixing bowl.

3. Mix all the wet ingredients together – the soy milk should curdle with the vinegar to form a creamy liquid. Add this into the dry ingredients and combine well. It smells quite vinegary at this point but don’t worry!

4. Pour into a greased tin & bake for 30mins or until an inserted skewer comes out clean.


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