I’m someone who enjoys a little breakfast dessert. If I wake up around 5:45 am and eat breakfast around 8, then by 9:30 it’s treat o’clock. This humble teacake is the ideal mid-morning (or mid-afternoon) desk treat. It’s lightly sweetened with maple syrup, sturdy enough to travel, and a cinch to put together. Plus, it’s a nice reminder for folks like me who are drawn to fancy and frosted things that sometimes simple is best when it comes to sweets. This is me telling myself that not everything needs sprinkles. I guess.
While I can get next-level nerd serious about the challenge of mixing and combining gluten-free flours, I appreciate the ease of baking with just almond flour sometimes. This is a one-bowl, one flour situation–something to whip up for a weekend trip or weekday snacking. I recently got this cardamom butter (for your body, not your bread) from Marble & Milkweed, so I think I especially have cardamom on the brain lately. Starring cardamom paired with crystalized ginger chips and some amped up almond flavor, this little loaf has a lot going for it.
- 2 cups blanched almond flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/4 cup liquid coconut oil
- 1/4 cup maple syrup, at room temperature
- 3 eggs, at room temperature
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon gluten-free almond extract
- 1/3 cup crystalized ginger chips
- Preheat the oven to 350 and grease a 8 x 4.5 inch loaf pan and line it with parchment paper, leaving enough excess parchment to help you pull the loaf out when it is finished baking.
- In a large bowl, combine the almond flour, salt, baking soda, and cardamom. Whisk together to combine and make a well in the center.
- Into the well, add the coconut oil, maple syrup, eggs, vinegar, and almond extract. Use a spatula to stir until thoroughly combined and the mixture is smooth.
- Fold in the ginger chips and pour in the prepared pan.
- Bake for 45-50 minutes, or until golden golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes in the pan, then use the parchment to lift the loaf out and cool completely on a wire rack before serving.
Notes:
- Adapted from here and here.
- If you need this to be sugar-free, you can omit the crystalized ginger (mine had cane sugar)Â and/or swap in an unsweetened dried fruit or nut.
- I used this brand of almond flour. I do not think a coarser almond meal would work here.
- Minus the ginger, cardamom, and almond extract, this can also serve as a great, basic grain-free quick bread recipe for you to make your own.
About autumn
Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.
{ 14 comments… read them below or add one }
I’m just getting familiar with gluten free baking so this recipe is perfect for me right now. Thank you!
Thanks, Daniela! This is definitely a great basic, starter recipe. Happy baking.
I love the flavour of this! Yum!
thanks, Katrina 🙂 I’m a sucker for cardamom.
Lovely! And a one-flour GF bread is always a treasure to find. Especially one that looks this tasty. Much classier than gorging on Reese’s for breakfast…not that I’d know about that.
Haha! Thank you, Kelly.
This is perfect! I have a ton of almond flour lying around from making almond milk. This will be a perfect way to use some of it up!
I just came across this post, and now I’m wishing that I had time to make it for breakfast. It looks delicious!!
This loaf has so many great flavors blending!! I am a huge fan of ginger and having it in cake is just plain genius!!! A great breakfast cake, snack cake or just dessert!!!
Thank you, Zainab! These are some of my favorite flavors wrapped up in a cake too 🙂
Cardamom lovers unite! Thanks for the sweet mention, Autumn – hope you are loving the Cardamom Butter! This recipe looks absolutely divine…
Thank YOU for the inspiration, Briar!
I was confused about the Gluten Free Extract. There isn’t any gluten in extracts. The alcohol is virtually burned off leaving it obviously gluten free.
This becomes my favorite! Sometimes I switch cardamom to cinnamon, both smells soo sweet XD Thank You for this wonderful recipe 🙂
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