Blueberry Cardamom Breakfast Cake

May 7, 2010 § 2 Comments

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.

Dry ingredients:

  • 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

Wet ingredients:

  • 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

Additions:

  • 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.


About these ads

Tagged: , , , , , , , , ,

§ 2 Responses to Blueberry Cardamom Breakfast Cake

  • Kevin says:

    All the pictures of food from posts i have missed looks g-rate. My hard drive crashed, and I lost my bookmarks right before we closed on this house, and I haven’t killed any time since doing anything but working on the house (no running, biking, blog reading). Anywho, things are hopefully settling down, and you will be able to make my mouth water once again with your posts on a regular basis.

    • makingromaroma says:

      Thanks K, good to have my number #1 fan back. Tell Ash hi. We can’t wait to see you guys in a week-and-a-half!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Blueberry Cardamom Breakfast Cake at MAKING ROMA ROMA.

meta

Follow

Get every new post delivered to your Inbox.

Join 137 other followers

%d bloggers like this: