Smooth and moist vegan almond cake with a crunchy sliced almond topping. This cake comes collectively in a single bowl and could be made gluten-free! Or take a look at my crunchy vegan almond cookies.
What to anticipate
TASTE/TEXTURE: Extra moist and denser than a daily vegan cake. Fluffier and has extra ‘physique’ than marzipan or the almond filling for a croissant!
DIFFICULTY: Simple to make. You do not want a meals processor, blender, hand mixer or any particular gear!
Components you may want
Notes concerning the components
Almond flour provides moisture and taste. I like to recommend utilizing almond flour relatively than almond meal (with the almond pores and skin nonetheless on) for a lighter vegan almond cake.
All-purpose plain flour for construction and to bind the almond flour within the absence of eggs. Sadly, a cake made with simply almond flour and no eggs will deflate and crumble. Flax eggs, aquafaba and different widespread egg replacers don’t work for this recipe.
Oil would not solely add moisture however makes the cake fluffier. For options, see the underside of this put up.
Dairy-free milk. I like to recommend selecting a full-bodied milk, for instance soy milk, because it makes the cake extra tender.
Almond extract and lemon zest to enhance the nuttiness of the almond flour.
A whole record of components, portions and directions are within the grey recipe card on the backside of this put up.
The right way to make a vegan almond cake
This almond cake is straightforward to make as you simply stir the dry components in a big bowl, add the moist components and blend till mixed.
For the fluffiest vegan almond cake, listed here are some further ideas:
- Rub the lemon zest with the sugar. This releases the oil within the lemon zest which permits it to disperse extra all through the cake batter.
- Keep away from any large lumps in your cake batter. Combine the cake batter sufficient so there aren’t any massive lumps, however not an excessive amount of in any other case the ultimate cake will probably be dense and stodgy.
- The ultimate batter is supposed to be fairly thick! This recipe works greatest with a thicker batter as a skinny batter is extra more likely to sink when baked.
Ideas for baking the cake
For further crunch and almond taste, I really like adorning this cake with flaked almonds!
In most ovens, the almond topping won’t burn. Nonetheless, in case your oven has a robust high heating factor, your almonds might brown too shortly. If you already know your oven tends to burn muffins on high, I like to recommend protecting your cake pan with aluminum foil initially of baking.
Except a burning cake, I strongly suggest avoiding opening the oven door within the first 45 minutes of baking. Almond flour is a fragile gluten-free flour so inconsistent oven warmth is extra more likely to make your cake sink.
Including different components to this cake
This cake is beautiful by itself! Nonetheless, the next components would improve the cake:
- Chocolate chips
- Dried fruit comparable to cranberries
- Dried coconut
For an apple almond cake, make the gluten-free model of my vegan apple crumble cake. It makes use of a mix of almond flour and gluten-free all-purpose flour!
Customizing the recipe
Sure, I examined this cake changing all-purpose flour with all-purpose gluten-free flour and it labored properly!
It depends upon what sort of cake you are after. I examined this cake with as little as ½ cup all-purpose flour (and extra almond flour) but it surely resulted in a very moist cake that became a moist marzipan texture as soon as you place it into your mouth. The cake was additionally extra more likely to sink.
If you would like a 100% almond flour recipe, see my vegan almond flour shortbread.
Brown sugar and coconut sugar will work equally to granulated sugar however they may add extra moisture to the cake.
Granulated sugar replacers may match however I have never examined them so can’t vouch for the outcomes.
Liquid sweeteners comparable to maple syrup or agave syrup will probably be too heavy for this cake.
Extra vegan muffins utilizing almond flour
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Vegan Almond Cake
Smooth and moist vegan almond cake with a crunchy sliced almond topping. This cake melts in your mouth!
Servings: 12
Components
Dry components for almond cake
Moist components for almond cake
Directions
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For the most effective outcomes, I like to recommend utilizing a digital scale to weigh the components for this recipe. It is tough to precisely measure the important thing components utilizing cups and this recipe has been examined utilizing grams (besides the smaller components).
Making the vegan almond cake:
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Preheat the oven to 180°C (350°F). Grease or line an 8-inch (20 cm) cake pan (no less than 2-inch or 5cm tall) with parchment paper.
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Add all of the dry components to a big mixing bowl and whisk till there aren’t any lumps. Add all of the moist components and blend till simply mixed. The batter ought to be fairly thick
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Scoop the cake batter into your cake tin. Easy the highest with a spoon or spatula. If desired, generously sprinkle the sliced almonds on high.
Baking the cake:
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Bake the cake for 50-60 minutes. The cake is prepared when you’ll be able to insert a toothpick within the center and it comes out with no moist batter (just a few moist crumbs are advantageous). For a cake with a barely fudgy marzipan-like middle, underbake the cake by 5 minutes. Permit the cake to chill within the cake pan for half-hour then cool on a wire rack.
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To serve, mud the cake with powdered sugar. Serve with contemporary berries, yogurt or as desired. Retailer leftovers in an hermetic container at room temperature for 1 day, within the fridge for as much as 5 days or within the freezer for as much as 1 month.
Notes
- I like to recommend utilizing grams as a result of not all gluten-free all-purpose flour has the identical quantity measurements as common all-purpose flour. Your last cake batter could also be barely thicker or runnier than pictured.
- This quantity of sugar creates a mildly candy cake. You possibly can lower the sugar to ¾ cup (150g) however your cake will probably be denser and also you might be able to style the baking powder.
- The vinegar or lemon juice reacts with the dairy-free milk to make vegan buttermilk and makes a cake extra tender. You won’t be able to style the vinegar or lemon juice within the last cake.
Vitamin
Serving: 1 serve | Energy: 284kcal | Carbohydrates: 33g | Protein: 5g | Fats: 16g | Sodium: 134mg | Potassium: 19mg | Fiber: 2g | Sugar: 17g | Vitamin A: 0.2IU | Vitamin C: 0.4mg | Calcium: 122mg | Iron: 2mg
