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Lingonberry & Cardamom Cake with Sour Cream (Gluten, Nut & Sugar Free) Placed on parchment paper with four slices cut. Shown from front
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Lingonberry & Cardamom Cake with Sour Cream (Gluten, Nut & Oil Free)

This is a tender, moist and delicious cake with Scandinavian flavors that is great to has both as an afternoon snack or to serve for dessert.
Course Afternoon Snack, Dessert, Healthy Dessert, Sweet Snack, Sweet Treat
Cuisine Scandinavian
Keyword Easy, Gluten-Free, Healthier, Low Fat, Nut Free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 pieces

Ingredients

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

Instructions

  • 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.