This is a tender, moist, fresh and incredibly delicious lingonberry and cardamom cake with sour cream inspired by Scandinavian flavors. It is made with staple ingredients, include a few different but easy steps but only takes about 15-20 minutes to make. Serve this lovely and moist lingonberry cardamom cake as an afternoon snack or dessert. It is gluten, nut and sugar free.
Lingonberries are so strongly associated with my childhood, Scandinavia and even more with fall and winter. They’re widely used for both sweet and savory purposes in Sweden. We eat them with meatballs, with råraka (hash brown), kroppkakor (Swedish potato dumpling), fried herring and many more. Using them in savory dishes might be the most common way of using lingonberries, either fresh or in jam form. But when Christmas comes they’re a common ingredient in sweet treats as well. Swedish gingerbread cakes often include lingonberries, but also sugar cookies, desserts and breads. This lingonberry and cardamom cake with sour cream is however not a traditional Swedish recipe, expect for the flavors and ingredients. This cake has a tender and soft cake base made with Swedish filmjölk (sour milk) which adds a wonderful mild and slightly buttery taste compared to regular yogurt. It provides both moist and flavor to this cake, without giving it a too distinct flavor. The cardamom adds a warm, sweet and slightly spicy taste that makes a lovely contrast to the buttery mild filmjölk. On top you have a home cooked lingonberry sauce and a sour cream batter. The sourish lingonberry jam together with tangy, tart and creamy sour cream makes the cake feel fresh, not too heavy and combines so well with the tender cardamom cake. This cake is not only great to bake during Christmas but already during fall. Have it as an afternoon snack or serve it for dessert with some ice cream or whipped cream.
A few tips:
- I made my own lingonberry sauce/jam but you can use a store bought one as well.
- You can adjust the amount of sweetener for the lingonberry sauce depending on how sweet you prefer it. Taste to check if more is needed before you add it to the cake.
- If you don’t have filmjölk you can also use Kefir or a plain yogurt. Just make sure it’s not a thick one, it should be pourable.
- The amount of sweetener for the sour cream batter can also be adjusted according to taste. Taste to check if more sweetener is needed depending on how you prefer it.
- Dollop alternating the lingonberry sauce and sour cream batter over the whole cake, but make sure to leave about 1 cm around the edges, then make big swirls using a knife.
- The cake is ready when an inserted skewer comes out just clean, so make sure not to over bake it.
- Let the cake cool completely, preferably over night, before serving it.
Ingredients for this Lingonberry & Cardamom Cake with Sour Cream:
- Sugar free granulated sweetener
- Oat flour
- Rice flour
- Baking powder
- Baking soda
- Apple sauce
- Coconut oil
- Filmjölk (sub with Kefir or plain yogurt)
- Sour cream
- Vanila extract
Other recipe you might like:
- Gingerbread Cupcakes with Lingonberry Filling (Gluten, Oil, Nut & Sugar Free)
- Saffron & Orange Polenta Upside Down Cake (Vegan, Gluten & Refined Sugar Free)
- Apple Cinnamon Salted Caramel Cake (Gluten, Oil, Nut & Sugar Free)
- Gingerbread Cheesecake (Gluten, Sugar Free & Lower Fat)
- Saffron Muffins (Gluten & Refined Sugar Free)
- Chocolate Mulled Wine Mini Cake with Cranberry Jam (Vegan, Gluten & Refined Sugar Free)
- No Bake Gingerbread Cakesicles (Vegan, Gluten, Nut & Refined Sugar Free)
- Gingerbread Mud Cake/Swedish Kladdkaka (Gluten & Refined Sugar Free)
- Gingerbread Bliss Balls (Vegan & Sugar Free)
- Gingerbread Brookies (Gluten & Refined Sugar Free)
- Lussebullar/Saffron Buns (Gluten, Sugar Free & Lower in Fat)
- Spiced Sheet Cake (Gluten, Sugar & Oil Free)
Lingonberry & Cardamom Cake with Sour Cream (Gluten, Nut & Oil Free)
For the lingonberry jam
- 2 dl Lingonberries
- 1 dl Water
- 2-4 tbsp Sugar free granulated sweetener (depending on how sweet you prefer your jam)
For the cake
- 2 3/4 dl Oat flour
- 1 dl Rice flour
- 2 dl Sugar free granulated sweetener
- 1/2 tbsp Cardamom
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/3 tsp Salt
- 2 Eggs
- 1 dl Apple sauce
- 1 tbsp Coconut oil
- 1/2 small Banana mashed
- 3/4 dl Filmjölk (sub for plain yogurt or kefir)
For the sour cream layer
- 1 Egg
- 2 dl Sour cream
- 1/2-1 dl Sugar free granulated sweetener (depending on how sweet you prefer it)
- 1/2 tsp Vanilla extract
- Preheat the oven to 175 degrees Celsius. Line or grease a 16 or 18 cm spring form.
- Making the lingonberry sauce by placing all ingredients in a small pot and bring to a boil. Lower the heat and let it simmer until it has thickened and the lingonberries are soft.
- Meanwhile combine oat flour, rice flour, sugar, cardamom, baking soda, baking powder and salt in a bowl.
- Add apple sauce and coconut oil and mix until crumbly. Reserve about 1 dl of the crumble for the topping.
- Combine filmjölk, egg, vanilla extract and mashed banana until smooth.
- Fold in the dry ingredients to the wet. Mix until you have a smooth mixture.
- In a separate bowl add the ingredients for the sour cream topping and whisk until smooth.
- Pour the batter into the prepared pan.
- Dollop lingonberry jam and sour cream batter over the cake and make big swirls using a knife. Sprinkle with the offset crumble evenly over the cake.
- Bake in the middle of the oven for 38-45 minutes.
- Remove from the oven and let it cool completely before slicing it.
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