Spiced Dandelion Nut Cake

Name: Spiced Dandelion Nut Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup ground almonds; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup fresh dandelion leaves, finely chopped; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 cup walnuts, chopped; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Tea Time | Cookies & Cakes

I love experimenting with unique flavors, and this Spiced Dandelion Nut Cake is one of my favorites! The earthy notes of dandelion combined with a mix of spices create a complex taste that is both comforting and intriguing. The addition of nuts gives it a delightful crunch, which perfectly complements the moist texture of the cake. Every bite is a surprising adventure that not only satisfies my sweet tooth but also brings a touch of nature's bounty to the table. It's perfect for a cozy gathering or as a personal treat.

Created by

Wendys

Last updated on 2026-02-20T14:22:18.664Z

When I first encountered dandelions in my garden, I never envisioned turning them into a cake. But after a bit of inspiration and a craving for something different, I decided to embrace this wild ingredient. The result was a tender, flavorful cake that truly celebrates its unconventional roots. The spices create layers of flavor, with warmth from the cinnamon and nutmeg, while the dandelion adds a subtle earthiness that is surprisingly delightful.

One of my favorite things about this cake is how well it pairs with cream cheese frosting, which balances the nuttiness and spices beautifully. I suggest adding crushed walnuts for extra texture and a sprinkle of powdered sugar on top for a lovely finish. Each slice is an inviting treat that sparks curiosity and conversation, perfect for sharing with friends!

Why You Will Love This Cake
Unique flavor from fresh dandelions and spices
Deliciously moist and nutty texture
A surprising yet delightful treat for any occasion

The Role of Dandelion Leaves

Using fresh dandelion leaves adds a unique earthiness to the Spiced Dandelion Nut Cake. Their slightly bitter flavor balances beautifully with the sweetness of the sugars and the richness of the butter. When chopping the dandelions, be sure to remove any thick stems or coarse bits to ensure a smooth texture in the cake. If fresh dandelions are not available, you can substitute with spinach or Swiss chard, but the distinct flavor profile will change.

Incorporating dandelion leaves not only enhances the flavor but also boosts the nutritional value of the cake. These greens are rich in vitamins A, C, and K, making your dessert a tad healthier. Remember that the freshness of the dandelions plays a crucial role; wilted leaves can introduce off-flavors, so always pick the most vibrant leaves for your cake.

Perfecting the Cream Cheese Frosting

When making the cream cheese frosting, it's essential to use softened cream cheese and butter for easy blending. If you're short on time, cut them into small cubes and microwave them for 10-15 seconds to soften quickly. The key to a perfectly smooth frosting is to beat the mixture until it is glossy and free of lumps; this should take about 2-3 minutes on medium speed.

Variations of the frosting can easily elevate the cake further. For a citrus twist, consider adding a teaspoon of lemon zest or orange zest to the frosting. Alternatively, whisk in a tablespoon of maple syrup for a deeper flavor that complements the nuts in the cake. You can also experiment with different nuts in the frosting itself, like pecans or hazelnuts, for an added crunch.

Storage and Serving Suggestions

This Spiced Dandelion Nut Cake can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. If you prefer to freeze it, slice the cake and place parchment paper between the slices to help with thawing later. Wrap the whole cake or slices in aluminum foil and freeze for up to three months.

Serving this cake can be creatively versatile. While it's delightful on its own, pairing it with a dollop of whipped cream or a scoop of vanilla ice cream can elevate the experience. Additionally, fresh fruit, such as berries or sliced figs, can add a refreshing contrast to the cake's richness. A light dusting of powdered sugar over the frosting before serving not only enhances the presentation but also adds a touch of sweetness.

Ingredients

For the Cake

1 cup all-purpose flour
1 cup ground almonds
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup fresh dandelion leaves, finely chopped
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup walnuts, chopped

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Prepare the Batter

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Mix Dry Ingredients

In a separate bowl, whisk together the flour, ground almonds, baking powder, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Incorporate Dandelions and Walnuts

Fold in the chopped dandelion leaves and chopped walnuts until evenly distributed throughout the batter.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Frosting

While the cake cools, beat together the cream cheese and butter in a bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.

Frost the Cake

Once the cake has completely cooled, spread the cream cheese frosting generously on top. Add crushed walnuts as a garnish, if desired.

Serve and Enjoy

Slice the cake into pieces and serve. Enjoy the unique flavors with family and friends!

Pro Tips

For best results, use tender young dandelion leaves and ensure they are thoroughly washed before use. If dandelion isn't available, feel free to substitute with spinach for a similar texture.

Scaling the Recipe

If you're looking to make a larger batch for a gathering, this cake recipe can be easily doubled. Use a larger cake pan, like a 9x13 inch baking dish, and adjust the baking time to around 50-55 minutes. Be sure to keep an eye on it towards the end, checking with a toothpick to avoid overbaking, as the pan size can affect cooking times.

Conversely, if you're baking for one or two people, you can halve the recipe and use a smaller 6-inch or even 4-inch cake pan. This will yield a more manageable and charmingly petite cake. Keep in mind that the baking time will be reduced, so start checking for doneness at around 25-30 minutes.

Troubleshooting Common Issues

If your cake turns out dense or gummy, it could be due to overmixing the batter. Once you add the dry ingredients, only mix until they are just incorporated. Also, ensure that your ingredients, especially the butter, are at the right temperature. Cold butter can lead to inconsistent mixing and affect the cake's texture.

On the other hand, if your cake domes significantly in the center or cracks, it may be due to the oven temperature being too high. Investing in an oven thermometer can help you ensure that your oven is at the correct temperature. If you notice this happening, you can also try reducing the temperature and increasing the baking time by a few minutes, allowing the cake to rise more evenly.

Questions About Recipes

→ Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

→ How should I store the cake?

Store in an airtight container in the refrigerator for up to one week.

→ Can I freeze this cake?

Yes, the cake can be frozen. Wrap it tightly in plastic wrap and then aluminum foil for up to three months.

→ What can I use instead of dandelion leaves?

Spinach or kale can be used as a substitute if dandelion leaves are not available.