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Eggless Cardamom Crumb Cake Recipe

"Explore the Vegetarian Chef in YOU!"

Here is a delightful taste of the old world. An eggless crumb cake recipe that is just moist and dense enough to melt in your mouth. Grease and flour an 8” square cake pan – line the bottom with waxed or parchment paper. Grease and flour the paper as well.



  • 3 sticks butter
  • 1 1/2 c. sugar
  • 3 c. flour
  • 1 tsp. each Ground Ginger & Cardamom

Cream sugar and butter in your Kitchen Aid stand mixer 10 minutes until light and fluffy. Lightly cut in flour and spice. Preserve large crumbs. Chill thoroughly.


  • 1 stick butter
  • 1 (8 oz.) pkg. cream cheese
  • 1 1/4 c. sugar
  • 3 tsp. Ener-G Egg Replacer or OrgraN No Egg
  • 1 tsp.  Frontier Herb Co. Alcohol Free Vanilla Extract
  • 2 c. Swan’s Down Cake Flour
  • 1 tsp. Rumford Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Sea Salt
  • 2 tsp. Frontier Herb Co. Ground Cardamom
  • 1 tsp. Frontier Herb Co. Ground Ginger
  • 1/4 c. Milk

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Preheat oven to 350º

In your Kitchen Aid stand mixer Cream butter, cream cheese and sugar together until light and fluffy -- about ten minutes. Combine flour, salt, baking soda, Ener-G Egg Replacer or OrgraN No Egg and baking powder. Add a little at a time to sugar mixture alternating with milk. Mix well.

Pour into a greased and floured 9x13 inch pan. Top with chilled Crumb mixture. Bake at 350º degrees for 45 minutes to 1 hour or until done.

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