This apple cardamom bread is more like a super light, moist and tender coffee or tea cake. And I sort of fell in love with it. Fell hard actually — the first time I made it, I devoured it in two days! Yeah, and this is me as someone who doesn’t do a lot of bread, and definitely not cake. But this is a healthy “cake” bread. And made with buckwheat flour, so it’s gluten-free. Yes, gluten-free friends, this one’s for you.

A super easy and quick recipe for apple cardamom bread

As a quick bread, this apple cardamom bread is super easy to make. Preparation takes, I’d say, all of 10 minutes, the oven takes care of the rest. What comes out in the end is a wonderfully fragrant, light and fluffy cake-like bread. Which means it’s perfect enjoyed on it’s own — whether for breakfast, an afternoon snack or as a guilt-free dessert in the evening. If you want to further sweeten things up, then top with a little jam. Though, I’m pretty you’ll love it just as it is.

Apple Cardamom Bread (Gluten-Free)

Cardamom adds exotic flavors to apples and buckwheat

Sweet, spicy, or savory, the flavor of cardamom has so many interesting pairing capabilities. Most often, cardamom is associated with Indian cooking — which is exactly why my favorite Schwabe said my bread tastes like he took a trip to Asia. At first bite, there is a distinctive aroma, but this mellows out rather quickly. Meaning, he too fell under the spell of this tasty bread. But it actually wasn’t Indian food that inspired me to add it to this bread. It was Scandinavian baking. It’s my colleagues in Sweden and all their talks about Fika (their afternoon coffee ritual) with cinnamon and cardamom rolls that inspired me to finally give it a try in baking. Edible magic. I might go as far to say that cardamom could become the new cinnamon.

Apple Cardamom Bread on a plate with jam

4.5 from 4 votes

Apple Cardamom Bread (Gluten-Free)

If you want something to serve your next impromptu guest for tea or just serve a self-satisfying spontaneous craving, this is the recipe. An easy to make sweet, moist and flavorful gluten-free apple cardamom bread – a satisfying treat for breakfast or snack.
Course Breakfast, Snack
Category Baking
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf
Autor Elle


Dry ingredients:

  • 1 cup buckwheat flour (150 g)
  • 1/2 teaspoon pure vanilla powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt

Wet ingredients:

  • 2 large eggs, lightly beaten
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 cups unsweetened apple sauce (375 g) (see notes)
  • 2 tablespoons water
  • 2 tablespoons pure maple syrup


  1. Preheat the oven to 350°F / 175°C and grease a loaf pan with butter or coconut oil and dust with flour; tapping out any excess. Alternatively, line a loaf pan with parchment paper.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, add the wet ingredients. Whisk together until everything is well combined.
  4. Add the wet to the dry ingredients and stir until combined.
  5. Pour the batter into the prepared loaf pan and smooth with a spatula.
  6. Transfer to the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean and the top is browned.
  7. Transfer to a wire rack to cool slightly in the loaf pan. After standing for a few minutes, turn the bread out onto the wire rack to further cool. Allow to fully cool before slicing.
  8. Enjoy!


  • For this recipe, I use a ceramic laof pan (30.5 x 13.5 x 8.5 cm) – this one from Emile Henry to be exact.
  • For the unsweetened apple sauce, I use either Bauckhof (Apfelmus) or Alnatura (Apfelmark). Both work great, however I find best results are with Apfelmark which is made from 100% apples.
  • It is important to remove the bread from the loaf pan to fully cool, otherwise it will sweat from the moisture condensing in the loaf pan. Once fully cooled, I store the apple cardamom bread on the counter, wrapped in parchment paper. It’s never lasted longer than 3 days, so hard to say how long it keeps!

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  1. I made this as a cake for guests and everyone loved it!
    Deliciously spongy and juicy, it reminded us of “pain d’épices” or an eggy spongecake.
    Both the taste of buckwheat and the cardamon were quite light and in the background so it worked well with some jam on top as well.

    I’ll definitely make it again and try varionts with more or different spices.

  2. This is a really great recipe and I think it will be readily modifiable. I used fenugreek powder instead of vanilla powder, and, as I can’t have sucrose, I used two tablespoons of ground dates (so-called “date sugar”), added with the dry ingredients, and no maple syrup. I plan to try an almond version (almond oil and some ground almonds) and maybe a “French” version, with lavender. I’ll let you know how those turn out.

    • Mmmm, all your variations sound amazing! I’d love to hear how the French version turns out. I love lavender in baked goods. 🙂


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