Blueberry Cardamom Breakfast Cake
This cake, though really more akin to a gigantic, spicy-sweet muffin, is a summer staple for us. It is full of whole grains, dotted with plump blueberries and sweetened just right for a breakfast dish. My favorite part is the crunchy raw sugar top, and of course, the spicy warmth of the cardamom.
Make this for Mom on Sunday. She’s sure to feel special.
BLUEBERRY CARDAMOM BREAKFAST CAKE
Adapted from The Gluten Free Goddess
When it comes to vegan baking, especially cakes, I always err on the side of a dryer batter than a wetter one. A cake with too much moisture results in a sunken gooey mess which is impossible to salvage.
P.S. I love the rumpled irregular surface of this cake. It looks so old-fashioned and rustic, the lumps only add to its charm.
- 3/4 cup millet flour *
- 1/2 cup sorghum or brown rice flour
- 1/2 white rice flour
- 1/2 cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 mashed ripe banana (about 1/4 cup)
- 1/4 cup ghee or butter at room temperature (or for a vegan substitute, Spectrum organic shortening or vegan margarine)
- 3 tablespoons canola oil
- 2 tablespoons vinegar
- 1 tablespoon vanilla
- 1/2 cup warm water
- 10 ounces frozen blueberries, thawed and drained
- 1 tablespoon or more raw or turbinado sugar
Preheat oven to 350 degrees. Oil a 9″ round cake pan.
In a large bowl whisk together the dry ingredients. In a stand mixer combine the wet ingredients. Add the dry ingredients to the wet and mix until combined.
Fold in thawed and drained blueberries. Scrape batter (which will be quite thick) into the oiled pan. Sprinkle top of cake evenly with 1 tablespoon raw or turbinado sugar.
Bake 50 – 60 minutes until firm to the touch and a tooth pick inserted in the cake comes out clean. Cover the cake with aluminum foil if it begins to brown too quickly (40 minute mark for me).
* If you’re not gluten free omit the xanthan gum and substitute 2 1/4 cups all purpose flour for the gluten free flours, but I would highly recommend at least keeping the millet flour, because it really lends a unique and complimentary flavor. If you go that route you only need 1 1/2 cups all purpose flour.