I love a good teacake I do!

For me, this particular cake has a lovely balance of sweetness and spice, and I think it’s just perfect for the darker autumn evenings that are upon us. In saying that though, I do advocate this type of cake for breakfast. Just a small slice of this humble cake will fill your belly, perk you up – thanks to the ginger and cardamon combo, and it’s really easy to grab if you’re on the move. 

Cardamon and ginger are powerful ingredients in their own right, but together they’re even better. Both ingredients have anti-inflammatory properties, and both help aid digestion, so it makes sense to me to stick them in a yummy cake!



  • 2 cups/200g of almond flour (ground almonds)

  • 2 teaspoons of baking powder 

  • 2 teaspoons of ground cardamon (about 16 pods)

  • 2 level teaspoons of ground ginger

  • ¼ cup coconut oil (melt to liquid form)

  • ¼ cup maple syrup/3 tablespoons of agave

  • 3 eggs

  • 1  teaspoon of almond extract 

  • ¼ cup of finely chopped crystalised ginger






  1. Preheat the oven to 180ºC and grease a standard loaf tin or silicone loaf pan.  

  2. Using a pestle and mortar, bash the cardamon pods to open them, remove the seeds with your finger or a knife and then grind them. Alternatively, you can source the ground variety.
  3. Combine the almond flour, baking powder, cardamom and ground ginger and mix together in a bowl.

  4. Make a well in the centre of the mixture and add the maple syrup, eggs, coconut oil, and almond extract. Whisk everything together until the mixture is smooth.

  5. Fold in the chopped ginger and pour the mixture into the loaf tin/pan.

  6. Bake for about 25-30 minutes. Check the cake after 25 minutes with a clean knife or chopstick, if the knife comes out clean, then the cake is done. Allow the cake to cool for about 10-15 minutes before removing from the tin. 


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