Vegan cardamom loaf cake with chocolate heart
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Vegan cardamom loaf cake with chocolate heart

This soft and fluffy cake has a surprising chocolate filling and a very sweet chocolatey cocoa frosting. I used a loaf pan of ~10 inches x 3,5 inches (25 cm x 9 cm) inner measure.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: vegan
Keyword: almond, cake, chocolate, loaf cake
Author: Tiina from My Berry Forest

Ingredients

Loaf cake

  • Oil for greasing the loaf pan
  • 1,5 cups flour (350 ml / 230 g)
  • 3/4 cups almond flour (200 ml / 80 g)
  • 3/4 cups coconut sugar (200 ml / 140 g)
  • 2 tsp ground cardamom
  • 1,5 tsp baking powder
  • 0,5 tsp salt
  • 1 cup plant-based milk I use oat drink by Kaslink AITO
  • 3/4 cups plant-based yogurt Soy yogurt works well in baking
  • 1/4 cups olive oil (or neutral liquid oil of choice)
  • 2,1 oz dark chocolate (60g)

Frosting

  • 3/4 cup powdered sugar
  • 2 tbsp cocoa powder
  • ~2 tbsp plant-based milk You can use more or less milk depending on the consistency you want.

Instructions

  • Preheat oven to 375 F / 190 C. Grease loaf pan or line it with parchment paper.
  • Mix all dry ingredients in a bowl: flours, sugar, cardamom, baking powder and salt.
  • Combine yogurt, milk and oil in another bowl and mix well into the dry ingredients. 
  • Pour about half of the cake batter to the loaf pan.
  • Place small pieces of chocolate into the middle of the cake in a straight line and press them a little bit to the batter.
  • Pour the rest of the batter on top and bake in the oven for 45 minutes. Check with a toothpick, and continue for another 5 minutes if the batter still sticks to the toothpick. 
  • Wait for about 15 min until taking the cake out of the pan.
  • Mix all frosting ingredients and coat the cake. There should be a thick layer of frosting on top.
  • Store the cake in the fridge for up to 5 days. The chocolate will be harder then, but it's a nice surprise in the middle of the cake! Enjoy!

Notes

The top of the cake cracks very easily. To avoid this, here are some tips:
-Bake the cake in the mid-low rack of your oven
-Use a loaf pan big enough for this amount of batter. My loaf pan was probably a little bit too small.