Almond Cake Vegan Recipe
Vegan vanilla almond flour cake, made with ease in 1 bowl! It is oil-free, grain-free, gluten-free, Paleo, and made with 6 ingredients (plus water and optional salt).
Forget frostings, fondants, and glazes. Hold the chocolate chips, nuts, and sprinkles. My preference is plain. Best yet, vanilla. The cake itself should be moist, flavorful, and worth every forkful.
To make the cake. No mixers, food processors or blenders required. That merits an Hallelujah! Or, at the very least a yippee!
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Mix all of the dry ingredients–the almond flour, potato starch, coconut sugar, flaxseed meal, baking powder, and (optional/adjustable) salt– in a large bowl.
Bake in the preheated oven for 35 to 40 minutes until golden brown and a toothpick inserted near the center comes out with only moist crumbs attached.
Completely cool the cake in the pan before removing it. Run a knife around the edge of the pan and then invert the cake onto a flat plate or cutting board (an uneven plate, with a dip in the middle, may cause the cake to break).
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, despite the absence of butter or any other oils. You can justify eating it for breakfast (I do; it is perfection with a cup of coffee) or serve it with seasonal fruit all spring and summer long.
I hope that you love this cake every bit as much as I do! The flavor can be varied with different extracts, spices, or the addition of citrus zest or fresh herbs.
And while I love my cake plain-ish, feel free to make two batches of the recipe for a layer cake, slathered and smoothed with any and all of your favorite frostings and fillings!
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Store the completely cooled cake in a covered container at room temperature for 2 days; store inanairtight container in the refrigerator for 5 days or the freezer for 1 month.
An 8-inch (20 cm) square baking pan can also be used, but keep in mind that the cake may need more baking time if the pan is glass or ceramic (instead of metal).
The cake can also be baked in a 9-inch (22.5 cm) cake pan. Begin checking for doneness at the 25 minutes mark. Note that the cake will be thinner than the 8-inch cake.
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. I tried. The resulting cake is sunken and gooey (I still ate some of my test batch, but it is more pudding cake, with an emphasis on pudding, than cake).
Storage: Store the completely cooled cake in a covered container at room temperature for 2 days; store inanairtight container in the refrigerator for 5 days or the freezer for 1 month.
Potato Starch Tips/Options: Be sure to use potato starch, not potato flour; they are different ingredients in the U.S. Potato starch is bright white, potato flour is slightly tan in color. The cake works best made with potato starch, but an equal amount of cornstarch (if grain-free is not necessary) also work. Tapioca starch does not work as a substitute (I have tried).
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This is sooo good! Moist and light. I had made a traditional Bakewell Tart for dessert for the family but my DIL is sensitive the wheat, eggs, and dairy…all of which are in a trad Bakewell. So…I made this cake, split and filled with raspberries and topped with a smear of almond icing…to mimick a Bakewell. It was fabulous. Everyone preferred it ! never disappoints!
Julie, that sounds heavenly!!! I am now in need of a piece of cake, asap. So happy that you love the cake, and brava for making it your own with the Bakewell spin :)
This recipe is fantastic! I am always looking for ways to gwet more protein into my picky vegetarian child's diet, and this almond cake is just the thing. Plus I am am vegan so I am happy that I can enjoy it aa well. Thank you so much!
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You make me crazy. In a very, very, very positive and good way! I was missing so much variety in food because of my poor health. This belongs to the past thanks to you! I love your sober, yet affectionate way you present and describe your recipes and experiences.
Agatha, I cannot thank you enough for this comment. Sometimes I need a little boost to keep on top of this crazy little thing called ...this kind and very generous comment from you goes above and beyond :). I am so grateful for you, too, and could not be happier that you have found new options for eating here! :)
Camilla, I just want to thank you for this recipe. I am on a pretty restricted diet for health reasons and this cake is my treat for every holiday. I make it exactly as you suggest, plus a little sprinkle of cinnamon on the top before baking, and it turns out perfectly every time--especially fresh out of the oven. I so appreciate people like you who take the time to perfect a recipe that has simple, real ingredients. Happy Holidays to you!
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You made my day, Juniper ? I am over the moon that you love the recipe, and filled with gratitude that you took the time to post .
Hello Camilla! Thank you for sharing your recipes with us. Just a simple question for you, can I subs coconut sugar for Xylitol? Would be the same amount? Thank you :)
Hi Leide! I think that should work, although I have not tested recipes with straight xylitol. I would suggest adding a little bit more liquid to the recipe (since sugar adds volume and moisture to recipes); perhaps 2 to 3 tablespoons, more as needed? I have read on several sites that xylitol absorbs more moisture than sugar, so this addition of liquid should make the substitution work. You may need to eyeball it based on how the batter looks compared to my photos. The cake will not brown as much, but that could be just fine for a vanilla cake to keep the light color.
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Regarding amount of xylitol: I googled for recommendations, and most sources I've read say that xylitol can be subbed 1:1 for sugar. Go for it, Leide! Fingers crossed, and I would love to know how it turns out :)This moist vegan almond cake combines somenutty flavors with subtle lemon flavors. It's vegan and there areno eggs, no butterandno dairyinvolved. It’ssuper easyto make and best be enjoyed with someOat Milk Hot Chocolateor a cup of coffee such as our homemadePumpkin Spice Latte.
This vegan almond cake recipe is the perfect cake to make when you're short on time. It requires only 1 bowl and 4 simple steps.
For this vegan lemon almond cake, you’ll needless than 10 basic ingredients- pantry staples that are easy to find or that you’ve probably even got at home.
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STEP 2: Whisk together dry ingredients. To a large or medium bowl, add all of thedry ingredients(flour, baking powder, ground almonds, sugar).
Whisk until well combined. I usually whisk togetherbaking powder and flour first, to ensure that small baking powder clumps are broken up.
STEP 3: Add wet ingredients. Make awell in the center of the flourmixture by pushing the dry ingredients against the sides of the bowl. Gently pour inwet ingredients(flaxseeds, plant milk, olive oil, grated apples, lemon juice).
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Start mixing the wet ingredients in the center first. Once they are roughly combined, start mixing wet ingredients with the dry ingredients. With this method, we don’t need a separate bowl for the wet ingredients to be mixed together.
Transfer the cake mix to acake tinandbake at 355°F (180°C) for about 40 minutesor until a toothpick inserted in the center of the cake comes out clean.
While almond meal is usually made from unpeeled almonds, almond flour is made from blanched almonds. Almond meal is coarsely ground with a more crumbly texture while almond flour is usually finely ground.
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No, for flaxseeds to mimic the binding effects of eggs, it’s important that they are ground. Using whole flaxseeds won’t have the same effect. You could either buy ground flaxseeds or grind them yourself using a coffee grinder, blender or food processor.
This cake is made without butter but olive oil instead which is high in healthy, monounsaturated fats (unless butter which is high in saturated fat).
It’s also cholesterol-free because it’s made without eggs. Instead the cake contains flax seeds, which acts as an egg replacement. Flax seeds come with many health benefits. They are high in healthy omega-3 fatty acids, fibre and protein.
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This easy almond cake is vegan, dairy-free and only takes a couple of minutes to put together. It’s perfect for a special occasion or also as a quick and easy sweet treat.
Serving: 1 slice | Calories: 360 kcal | Carbohydrates: 43 g | Protein: 7 g | Fat: 20 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Sodium: 160 mg | Potassium: 104 mg | Fiber: 4 g | Sugar: 23 g | Vitamin A: 77 IU | Vitamin C: 2 mg |
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