Flourless Cardamom Cake with Figs and Orange
Serves: 8 servings
This paleo-friendly flourless cake requires only a handful of ingredients, and is prepared instantly in the blender. Succulent figs, floral honey, and crunchy pistachios crown the topping of coconut whipped cream.
  • The cake:
  • 1 recipeFlourless Plantain Cake
  • ¾ tsp. ground cardamom
  • zest of 1 orange
  • The coconut whipped cream:
  • 1 can full-fat coconut milk, left undisturbed in the fridge for at least 24 hours (recommended brand here)
  • The toppings:
  • 4-6 ripe figs
  • ¼ cup chopped toasted pistachios
  • Raw honey, for drizzling (get a free jar of raw honey from Thrive here)
  1. Prepare the Flourless Plantain Cake as instructed, but add the cardamom and orange zest to the blender before blending.
  2. Once baked, set aside to cool.
  3. Prepare the whipped cream by removing the thick cream from the top of the can of coconut milk. Discard the watery liquid or use it for smoothies. Using a handheld blender, whip the cream until soft peaks form.
  4. When the cake is at room temperature, top with the whipped cream.
  5. Add sliced figs and sprinkle on the pistachios. Finally, drizzle raw honey over the top if desired (see note below). If your honey is too solid at room temperature, slowly warm the jar in a saucepan of hot water, stirring until it is a pourable consistency.
  6. If you are making this recipe ahead of time, both the cake the the whipped cream should be kept in separately the fridge until serving, and leftovers should also be kept in the fridge.
NOTE ABOUT THE HONEY: This recipe is entirely sweetener-free, including the whipped cream. The plantains add a natural sweetness to the cake. If your tastebuds are well-adapted to the more subtle sweetness of whole foods, you may wish to leave off the honey. It is not essential, but it does make the recipe taste more like dessert.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/flourless-cardamom-cake/