Orange Cardamom Einkorn Cake

with orange buttercream frosting

Einkorn is a flavorful and nutritious ancient grain – a fantastic alternative to white flour – and it really shines in this orange cardamom cake. Our Organic Einkorn Flour has a delicate sweetness that pairs perfectly with the gentle spice of cardamom and brightness of fresh oranges. Yum!

And, since this recipe is on the lighter side in terms of flavor and sweetness, it could work for a number of occasions, not just as a layered cake for dessert. Halve the recipe, drop the batter into muffin tins and lightly frost for a nice pairing with afternoon tea. Or, fill a couple loaf pans* and leave the frosting off completely and you’ve got a fantastic treat with brunch.

*For loaves, you’ll need to reduce the baking temp to 325˚ F and bake for a bit longer, more like 40–50 min.


Number of Units: 2 – 8” round cakes / Unit Weight: 715 grams / Total Weight: 1430 grams

CAKE BATTER Baker’s % Weight
Organic Whole Einkorn Flour 100 421 g
Baking Powder 2.4 10 g
Baking Soda 0.6 3 g
Salt 0.7 3 g
Cardamom 0.3 1 g
Sugar 47.6 201 g
Orange Zest 2.4 10 g
Eggs, large 71.4 301 g
Olive Oil 33.3 140 g
Milk 81.0 341 g
Total 339.3 1430 g
Mixing Type Hand
Combine The first 5 dry ingredients
Rub Together Sugar and zest in separate bowl
Add Eggs, oil, and milk, mix well
Add Dry ingredients to wet in 2 parts, mixing until combined
Dividing 1050 g into 2 – 9″ x 2″ cake pans
Baking* 30 – 35 min @ 350˚F
*Baking time and temp can vary depending on oven.

Powdered Sugar 66.0 600 g
Unsalted Butter 25.0 228 g
Orange Juice 8.5 77 g
Orange Zest 0.7 6 g
Total 100.2 910 g
Mixing Type Stand Mixer
Sift Powdered sugar, set aside
Cream Butter until light and fluffy
Add Add powdered sugar and mix until combined. Then, add zest.
Slowly Add Orange juice until it reaches your preferred consistency


Active Time: 10 min / Inactive time: 30–35 min / Baking Time: 35–50 min


Bake the cakes

Preheat your oven to 350˚ F and then prepare two 8” round cake pans by coating with butter or non-stick spray and lining the bottom with parchment paper.

Whisk flour, baking powder, baking soda, salt, and cardamom together until blended well with no visible lumps. Set aside.

In a larger bowl, rub the sugar and the zest together to encourage the oils from the zest to come out. The mixture will look a bit like wet sand.

Add the eggs, milk, and oil into the sugar mixture and whisk well.

Add half of your dry mix into the wet mix and whisk it until smooth. Then add the rest of the flour into the mixture and combine until there is no visible dry flour.

Divide the batter equally into the prepared cake pans and bake for 30 min or until a toothpick comes out clean. Let the cake cool for at least 10 min before removing it from the pan to finish cooling.

Make the frosting

Measure and sift the powdered sugar to remove all the clumps. Set aside.

Using a tabletop/stand mixer, cream the softened butter on med/med-high until it is light in color and fluffy.

Add the powdered sugar to the creamed butter and mix on low/low-med until combined.

Add the orange zest into the mixture and slowly add the orange juice until the frosting reaches a consistency you are able to work with. If the frosting seems too stiff, add a bit more juice.

Mix on med/med-high until it is combined well.

Frost the cake

Once your cake has fully cooled, it’s time to frost your cake!

Feel free to finish your cakes in whatever style you prefer. Frosting can be spread on the top and/or sides of the cake with a frosting knife, or piped on using a larger tip that allows the zest to pass through. In our test bake, we decided to stack the cakes with a thick layer on top of both for a simple look that showed off the beautiful einkorn cake.



Organic Whole Einkorn Flour

Finely milled 100% whole einkorn


News & Updates

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