This is the ultimate Lemon and Cardamom Syrup Cake. With an irresistibly moist citrusy sponge and a sweet-sticky syrup drizzle topping, this cake really has it all. Plus it’s vegan, refined sugar free and gluten free making it a showstopper cake suitable for all.
The ingredients
Every bite is soaked with lemony syrup and a hint of gingery-cardamom. Both lemon juice and zest are used to make the sponge extra citrusy. The drizzle topping combines maple syrup and lemon juice creating a sweet-sticky finish. Poke holes throughout the cake to allow the drizzle to seep into the cake.
The cardamom adds a light spiciness to the cake adding depth to the cake which would otherwise be far too sweet for maturer palettes! Xanthan gum is crucial in gluten free baking as it helps prevents dry, crumbly bakes.
The method
This Lemon and Cardamom Syrup Cake is perfectly soft and moist. The spoon just glides through the sticky sponge which we all know is the sign of a well baked sponge. The texture is sticky and slightly dense, a bit like Jamaican ginger cake. To achieve a moist gluten free cake ensure you sieve the flour to incorporate more air into the cake. Gently fold the wet ingredients into the dry ingredients, again this helps create a lighter sponge.
Leave a comment and let me know how you get on making this Lemon and Cardamom Syrup Cake. I would love to see your creations over on instagram!
more healthy sweet treats to try
gluten free banana berry muffins
Lemon and Cardamom Syrup Cake
Ingredients
For the cake
- 200 g gluten free flour can sub plain flour
- 50 g ground almonds
- 2 tsp baking powder
- 1/2 tsp xanthan gum omit if using plain flour
- 7 green cardamom pods split open and seeds ground (or 1tsp ground cardamom)
- 150 g coconut sugar
- 100 ml rapeseed oil
- 100 ml almond milk unsweetened
- Zest and juice from 2 lemons
For the drizzle
- 20 g maple syrup
- zest 1 lemon
- juice from 1/2 lemon
Instructions
- Grease and line a 20cm deep circular tin. Heat the oven to 180C/ fan 160C / gas 4.
- Sift the flour, baking powder and xanthan gum into a large bowl. Mix in the ground almonds and ground cardamom.
- In a second large bowl, beat the sugar and oil. Whisk in the milk, lemon juice and zest.
- Fold the wet ingredients into the dry. Pour the mixture into the baking tin and level off the top.
- Bake for 30 minutes or until skewer inserted into the middle of the cake comes out clean.
- Meanwhile make the drizzle by mixing the maple syrup, lemon juice and lemon zest.
- Remove the cake. from the oven and leave to cool in the tin for 30 minutes. Turn out onto a wire rack. Use a skewer or chopstick to make holes throughout the cake. Spoon over the syrup and lemon mixture allowing it to drip down the sides. Leave to cool completely before slicing.