Caraway and Almond Cake

Caraway and Almond Cake
Gluten Free and Vegan

This week has been an extremely busy week . with trips out and household birthdays !!

But I’ve kept this bake just for this occasion.

The Non Chocolate Bake because well I’m sure we are all a little Chocolated Out after Easter

Something that gives you that home baked feeling , hug in a cake and for all of you over 50 something you would expect your Granny to have prepared for your visit !!!

A hearty piece of cake to enjoy with your cuppa, that tastes delicious

Done knock the Caraway as a sweet alternative until you have tried it !!!

Teamed with the citrus peel and the creaminess of the almonds you are on a winner , the topping of marmalade takes it to another level

Yes a unique flavour but one that you just should have ……time after time

After all Seed Cakes have been in existence for such along time ( earilest records are 1591 !!!!!

Every time you bite into it you are transported to times gone by , so with that lets transport you to another era !!!

You Ready for a slice ??


Caraway and Almond Cake GF, DF V

A delicious loaf just like Granny use to make , flavourful and hearty

Needs 7in / 18 cm Spring form tin


  • 180g Gluten Free Plain Flour Blend ( If not using your own I recommend dove Farms Freee or Pilsbury US )
  • 40 g Ground Almonds
  • 15 g Baking powder ( This may seem alot but its based on UK % to Self Raising flour )
  • 1/2 tsp Xanthan Gum ( Omit if your blend contains it
  • 150 d Plant Based butter ( I used Flora Plant Based Unsalted ) softened to room temperature
  • 150 g White Caster Sugar / Superfine
  • 90 g Dairy Free Milk ( I used Mighty Pea M!lk ) room temperature
  • 60 ml Dairy Free Yougurt ( I used Coco collaborative Natural yogurt ) room temperature
  • 50 g Mixed Candied Peel
  • 2 level Tbsp Caraway Seeds ( save a few for the top )
  • 2 tbsp of Fine or Shred less Marmalade


  1. Pre heat your oven to 160 c Fan / 180 C standard / 350 F
  2. Grease and line your tin with parchment
  3. Mixer by hand or in a stand mixer the sugar and the butter on medium for 3 mintes until light and fluffy
  4. Add the milk to the yogurt and stir til combined
  5. Add the flour , baking powder and xanthan gum to a bowl, whisk and then sieve
  6. Add the milk Yogurt mix to the butter sugar and whisk on medium until combined , do not worry if it curdles your milk etc may not be quiet at the right tempertaure
  7. Add the sifted flour to the mix and either with the mixer or by hand with a spatula mix until just combined
  8. Fold in the candied peel and caraway seeds with a spatula ( Save a few for the top )
  9. Place the mixture into the prepared tin and sprinkle over the reserved caraway
  10. Bake for 60 minutes until risen and golden brown
  11. To check insert a cake tester or cocktail stick into the centre of cake and it should come out clean
  12. Leave to cool in the tin for ten minutes, remove from the tin and place on w wire rack to cool
  13. Warm the Jam or Maramalde and brush on liberally
  14. Enjoy with a Cuppa

So easy and so delicious……there is little more that can be said , and with all ‘old fashioned’ bakes the longer you leave this the more it matures !!

it will keep airtight in a sealed tin for a week, no need to refrigerate, but will it last that long ????

now for some more pics……. get the kettle on !!!

The marmalade topping takes it to a new level !!
Just Look at That Slice 😍
Perfect with your Cuppa !!
Soft and more delicate than you think !!!

Right Time for A Coffee

Hope you enjoyed this quick post of an iconic bake !!!

Please feel free to leave me a comment, or a like, it really does spur me on.

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Until next week……..Bye for now πŸ’œπŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

4 thoughts on “Caraway and Almond Cake”

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