Walnut Cardamom Cake with Cinnamon Buttercream Frosting

Talk about a fantastic fall time cake.  Though its delicious and delectable anytime, this one is especially autumn appropriate in terms of the flavors and spices.  Walnuts.  Cinnamon.  Cardamom.  Ginger.  Buttercream frosting.  Get excited for this cozy cake.

The best parts?  Gluten/grain free, and low in sugar.

This is a cake you can feel much better about eating than the usual flour and sugar laden recipes one finds in bakeries, grocery stores, restaurants, and widely served up at celebrations.

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1 cup butter

3/4 cup coconut sugar

1 and 3/4 cup of ground walnuts (I bought whole ones and ground them in a NutriBullet, or you can use a food processor).

1.5 cup of brown rice flour

2 teaspoons of baking powder

4 eggs

2 teaspoons of cardamom

1 tablespoon of cinnamon

1 teaspoon of ginger

1 teaspoon of vanilla extract

For the frosting

2/3 cup of butter

About 1/2 cup of whipped cream cheese and 1/2 cup of regular cream cheese

1/2 cup coconut sugar

1/4 cup of honey

2 tablespoons of cinnamon




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  1. Cream together the butter, coconut sugar, and vanilla for 2-3 minutes with an electric mixer.
  2. Beat in each of the eggs, one at a time.  Mixing until just combined before adding the next one, until all four eggs have been mixed in.
  3. In a separate bowl, stir together the rice flour, baking powder, cinnamon, ginger, cardamom, and ground walnuts.
  4. Stir together the dry ingredients with the liquid egg/butter/sugar mixture.
  5. Pour the cake batter into a springfoam pan thats been lightly greased (with cooking spray or butter).  Bake the cake on 360 degrees F for about 45-50 minutes.  The edges of the cake will appear medium golden brown.  Do not under bake.
  6. Once cake is finished, allow to cool fully.  Meanwhile, make the frosting.
  7. Beat together all the frosting ingredients with an electric blender.  Sample.  If not quite sweet enough for your taste, add a tablespoon or two more of honey.  Store the frosting in the fridge until ready to use.
  8. Once cake it completely cooled, use a bread knife and slice the cake in half lengthwise (aka horizontal).  Frost the top of one layer, then lay the other cake layer atop the frosted top of the other half.  Then, frost this cake layer on top as well.  Add walnuts and a sprinkling of cinnamon for decoration.
  9. Keep the cake in the fridge for about an hour before eating.

Leftovers can be stored in the fridge for up to 3-4 days.  Though this cake is best eaten fresh, within a day or two.

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2 thoughts on “Walnut Cardamom Cake with Cinnamon Buttercream Frosting

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