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Recipe created for and originally shared on Instagram by Four Sigmatic.
I grew up with coffee cakes that came in a box, a flimsy cellophane window revealing a dense, crumbly topping that was really the only point of eating the cake. These grocery store confections were a go-to whenever there was a school function or unexpected guest who might enjoy a sweet treat along with the beverage equally beloved among the adults in my life: coffee.
My own relationship with coffee began in that same vein—it was a drink that I consumed somewhat mindlessly, generically, as part of a rite of passage into adulthood and convenient remedy for sluggish mornings after late-night study sessions. Over time, though, I began to desire something more from my coffee. The acidic, bitter, jitter-inducing drink I watched adults imbibe for hours wasn’t making me feel the way I imagined. I wanted coffee that was tasty and cravable, rather than forgettable and familiar.
Discovering the line of mushroom-infused coffees from Four Sigmatic was a gateway for me into a new way of experiencing coffee. With the addition of these health-promoting fungi and adaptogenic allies, my morning coffee became not only a wellness ritual but a kind of medicine, too. If I knew my gut was feeling a little off, I could choose a blend with probiotics; or, if I needed to feel focused and resilient, not just buzzed on caffeine, I could choose a blend with Lion’s Mane and Chaga.
When you have really good coffee, the cake that goes with it needs to be elevated, too. This sweet, fragrant, and colorful Rose Cardamom Coffee Cake with Maple Tahini Glaze is almost the opposite of the grocery-store staple of my childhood. Infused with Four Sigmatic Ground Mushroom Coffee with Lion’s Mane in the batter and the glaze, it has all of the benefits of the coffee’s unique mushroom blend—Lion’s Mane for stamina that goes directly to your brain cells, and immune-boosting, antioxidant Chaga—baked into each bite. The inviting hues and fragrance of the sweet-crunchy topping provides food for all the senses—so there’s no doubt that you’ll be having your coffee, and your cake, and eating it, too. Make it the centerpiece of your spring holiday tablescapes, or an act of self-care when your spirit needs a boost.
Discover more ways to incorporate healing herbs and spices, including mushrooms, into your cooking in Root & Nourish: An Herbal Cookbook for Women’s Wellness, by me and Abbey Rodriguez.
Rose Cardamom Coffee Cake with Maple Tahini Glaze
Ingredients
- 2 tablespoons flaxmeal
- 2 teaspoons apple cider vinegar
- Scant 1/2 cup almond milk
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 cup mashed banana 2 medium
- 2 teaspoons pure vanilla extract
- 1 tablespoons ground cardamom
- 1 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1 1/2 cups whole wheat flour
- 1/2 cup brewed Four Sigmatic Ground Mushroom Coffee with Lion’s Mane
- 1 teaspoon baking soda
- ½ cup plus 1 tablespoon chopped raw pistachio meats
- 2 tablespoons lightly crushed culinary-grade dried rose petals optional, see Notes
Glaze
- ½ cup brewed Four Sigmatic Ground Mushroom Coffee with Lion’s Mane
- ¼ cup pure maple syrup
- ¼ cup tahini
- 1 tablespoon minced fresh ginger, peeled
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, leaving a few inches of extra parchment overhanging the edges of the pan.
- Combine the flax meal with 6 tablespoons of warm water in a large bowl. Stir, then let sit for 5 minutes to thicken.
- Pour the apple cider vinegar into a ½-cup measuring cup. Fill the rest of the measuring cup with almond milk, and set aside for 5 minutes.
- Add the coconut oil, maple syrup, banana, vanilla, cardamom, nutmeg, and salt to the bowl with the flax. Mix well.
- Add the flour, and stir just to combine. Then add the coffee, baking soda, and almond milk-vinegar combination. Stir well to incorporate all the ingredients. (It may fizz a little.)
- Pour the cake batter evenly into the prepared loaf pan. Sprinkle ½ cup of the pistachios (reserve the remaining 1 tablespoon for garnish) in an even layer over the top of the batter. Bake for 45 to 50 minutes, or until the top has browned slightly and a knife inserted into the center comes out clean.
- Meanwhile, make the glaze: Combine all the ingredients in a medium sauce pan. Bring to a low boil on medium heat, then lower the heat to maintain a simmer for 8 to 10 minutes, or until the mixture is reduced by half and thickened.
- When the cake is done, poke 10 to 20 holes all over the top of the cake with a fork or knife, spaced evenly. Pour the glaze over top in an even layer (it will be slightly thick). Sprinkle with the remaining pistachios and rose petals, pressing gently so they stick into the glaze.
- Let the cake cool in the pan for at least 1 hour. Run a knife along the edge of the cake, then using the overhanging parchment, gently lift the cake out of the pan. Peel off the parchment from the sides, then slice to serve. Enjoy with a cup of your favorite Four Sigmatic coffee (see Notes).
- Store the cake in an airtight container, or return to the baking pan and cover with foil. Keep refrigerated for up to 5 days. You can also wrap the cake in foil and freeze for up to 3 months, defrosting in the refrigerator for 1 day ahead of serving.
Notes
