Lemon Cardamom Layer Cake with Citrus Buttercream

Lemon Cardamom Cake Stacks combine bright lemon and warm cardamom for a light, fluffy cake that’s layered with a fresh blueberry glaze and whipped cream. These mini stacks are flavorful, tender, and perfect for a casual dinner party or a special treat.

I hadn’t used spray whipped cream in a long time, so when I dug it out I may have gone a little overboard—making colorful stacks for a small dinner and enjoying the simple fun of finishing each cake with a cloud of cream. These cakes have a good crumb: dense but never heavy, with a bright lemon lift and the subtle warmth of cardamom.

I’ve baked this recipe two ways: as mini cakes in a whoopie pie pan, which creates charming stacks, and as two 9-inch rounds finished with a cinnamon glaze. Both variations are delicious—the mini cakes are ideal for individual servings, while the rounds make a lovely shared dessert.

Lemon Cardamom Cake Stacks

gluten, dairy and soy free, vegan

Ingredients

Makes 24 mini cakes (whoopie pie pan) or two 9-inch rounds

• ¾ cup vegan butter (Earth Balance Soy Free), melted
• 3 tablespoons chia
• ½ cup + 1 tablespoon water
• ¾ cup maple syrup
• ½ cup applesauce
• ¼ cup fresh lemon juice
• zest of ½ lemon
• 2 cups all-purpose flour, sifted (Gluten Free)
• ½ cup cornmeal
• 2 teaspoons cardamom
• 1 teaspoon baking soda

Instructions

1. Preheat the oven to 350°F (175°C).
2. Melt the vegan butter and set it aside to cool slightly.
3. Combine the chia and water and set aside to thicken into a gel-like consistency.
4. Stir the maple syrup, applesauce, lemon juice and lemon zest into the cooled melted butter, then add the thickened chia mixture and mix until combined.
5. Sift together the flour, cornmeal, cardamom and baking soda. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
6. Fill prepared whoopie pie or muffin pans about two-thirds full, or divide the batter evenly between two greased 9-inch round pans.
7. Bake small cakes (whoopie pies or muffins) for 17–22 minutes. For large 9-inch rounds, bake 35–40 minutes. Cakes are done when a toothpick inserted into the center comes out clean.

Allow the cakes to cool before stacking and finishing. Garnish each stack with whipped cream and a spoonful of the blueberry sauce (recipe below). These cakes are delightful served slightly chilled or at room temperature.

Tips and Serving Suggestions

• For neat mini stacks, trim any domed tops so layers sit evenly.
• If using whipped cream, assemble just before serving for best texture.
• These cakes can be made ahead: store components separately (cakes, sauce, whipped cream) and assemble when ready to serve.
• To vary the flavor, finish round cakes with a cinnamon glaze instead of the blueberry sauce for a warmer profile.

Blueberry Sauce

This fresh blueberry sauce pairs perfectly with the lemon-cardamom cakes and can be prepared ahead of time.

Ingredients

• 1 pint fresh blueberries
• 2 tablespoons water
• 3 tablespoons tapioca flour
• 2 tablespoons lemon juice
• 2 tablespoons powdered sugar

Instructions

1. Combine the blueberries and water in a saucepan over medium heat.
2. Mix the lemon juice, powdered sugar and tapioca flour in a small bowl until smooth, then add it to the blueberries.
3. As the mixture heats, some berries will burst and the sauce will thicken. Remove from heat and allow the sauce to cool completely before using.

Store the cooled sauce in an airtight container in the refrigerator and use it to layer or spoon over the cakes when assembling.