Cardamom Raisin Cake
1-1/2 cups Spelt or Whole Wheat Flour
1/2 cup Oat Flour OR Rolled Oats
6-8 Dates, pitted
1 cup Raisins
1/4 – 1/2 tsp. Cardamom, ground
2 tsp. Baking Powder
This quick and easy cardamom raisin cake can be made in about 30 minutes, and can be baked in either a conventional oven at 350 degrees F. for about 25 minutes, or in a microwave oven in about 12 minutes at 1000 watts.
If you don’t have oat flour, you can grind rolled oats in a blender or food processor. Or, if you grind your own grain as we do in our Vita-Mix, you can grind the spelt and oats together in the dry container. Another option is to just add quick oats to the flour without grinding the oats.
Wash, clean and peel the bananas, and cut them into pieces. Place the pieces in the container of a high speed blender (Vita-Mix type). If you are concerned that the finished volume may be less than 3 cups, you can add another banana after the initial mixing. Add the pitted dates, cover, and run the blender at high speed until the contents become a smooth puree of 3 cups or a little less in volume. Additional bananas or water can be added if the volume is less.
Place the flour in a mixing bowl. Add the cardamom (cardamom can be very strong, so until you are familiar with your brand’s flavor and strength, use 1/4 -3/8 tsp. until you know its strength) and add the baking powder, mix together thoroughly, add the raisins and mix well making sure that there are no raisin clumps, and that each raisin is coated with the flour mixture.
Lightly oil a two quart glass covered baking dish, if you wish to serve the cake on a plate; otherwise, we omit the oil, and cut the cake into wedges in the baking dish, and carefully lift out each piece with a flat table knife.
Add the banana-date puree to the flour in the mixing bowl, and mix together thoroughly but quickly since the baking powder is beginning to react, and transfer the contents of the mixing bowl into the baking dish. Smooth to the edges, cover and place in the oven to bake. We baked this recipe in our microwave oven in about 12 minutes.
When there are bubbles boiling up the sides of the cardamom raisin cake and the surface is springy to the touch, remove the cake from the oven with pot holders, and lift it up to make sure the bottom is cooked; if not, bake for another minute or two (be careful not to overcook), and then let it cool on a wire rack with the cover remaining on the baking dish.
If you wish to serve the cake on a plate when the cardamom raisin cake has cooled, it should be slightly separated from the sides of the baking dish. Uncover the baking dish and gently run a flat table knife around the edge of the cake to make sure that it has completely separated from the sides of the dish. By gently moving the knife around the edge of the cake and lifting the bottom slightly, you can release the cake from the bottom of the baking dish.
Place a large plate up side down over the top of the baking dish, and holding the plate and baking dish tightly together, turn the baking dish over on top of the plate, and the cardamom raisin cake should fall out onto the plate.
Serve and enjoy!
The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live
See our Recipes Table of Contents on our achival web site for all our vegan recipes.