Preheat the oven to 150°C to roast the almonds.
Spread out the almonds evenly on a baking tray. Roast them in the oven for 10-15 minutes. Stir about half way. Don't let them burn so keep an eye on them.
Remove the almonds from the oven and let them cool.
Grind the cardamom with a mortar and pestle.
Mix together all the dry waffle ingredients in a medium sized bowl. Add in the wet ingredients and mix together until everything is completely combined and the batter is smooth.
Make waffles in the waffle maker following manufacturers instructions. My machine makes fairly large waffles so I only made about 5 with this recipe. Either enjoy the extras separately as a snack or make more layers on the cake!
Add the almonds to a food processor or high speed blender, but keep a few spoonfuls of the almonds separately. This will be coarsely chopped later. Mix the almonds until it's coarse sand texture, then add icing sugar and the other ingredients. Mix the almond paste ingredients until you get a thick paste. Adjust the flavouring to your desire, or add more oat cream if the paste is too thick.
Whip the vegan whipped cream. It should be quite stiff so it's easy to decorate with.
Chop the almonds to rough pieces. Keep some for decorating the top of the waffle cake, and stir in the rest in the almond paste to give more texture.
Assemble the waffle cake by spreading first almond paste on a waffle, then vegan whipped cream, and then place another waffle on top. Either repeat this step or simply decorate the top waffle with dollops of cream and sprinkle more freshly ground cardamom and almond pieces on top. Beeaautiful!
Serve and enjoy immediately! :)
