Description
This Vegan Almond Cake is a moist and flavorful dessert combining blanched almond meal with all-purpose flour, enriched with dairy-free milk and oil for a tender crumb. Enhanced with lemon zest and almond flavoring, it’s perfect for a dairy-free, egg-free treat that’s easy to make and delightful to share.
Ingredients
Dry Ingredients
- 2 cups (200g) almond flour / blanched almond meal
- 1 1/2 cup (190g) all-purpose plain flour (or gluten-free all-purpose flour)
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- 2 teaspoons lemon zest (or orange zest, optional)
- Pinch of salt
Wet Ingredients
- 1 cup (250g) dairy-free milk
- 1/3 cup (85g) neutral flavored oil (light olive oil or melted vegan butter)
- 2 teaspoons apple cider vinegar (or lemon juice, optional)
- 1 teaspoon vanilla paste
- 1/2 teaspoon almond flavoring
Topping
- 1/2 cup (45g) sliced almonds
- Powdered sugar / icing sugar for dusting
Instructions
- Prepare Your Equipment: Preheat your oven to 180°C (350°F). Grease or line an 8-inch (20 cm) springform or loose bottom cake pan that is at least 2 inches (5 cm) tall with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, all-purpose flour, granulated sugar, baking powder, lemon zest, and a pinch of salt until thoroughly combined. This ensures even distribution of leavening agents and flavors.
- Add Wet Ingredients: Pour the dairy-free milk, neutral oil, apple cider vinegar, vanilla paste, and almond flavoring into the dry mixture. Stir gently until just combined; the batter will be thick. Avoid overmixing to keep the crumb tender.
- Transfer Batter to Pan: Spoon the thick batter into your prepared cake tin. Use a spoon or spatula to smooth the top evenly, then generously sprinkle the sliced almonds over the surface for a crunchy, nutty topping.
- Bake the Cake: Place the cake in the oven and bake for 50-60 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. For a slightly fudgy, marzipan-like center, bake on the shorter side of the time range.
- Cool the Cake: Allow the cake to cool in the pan for 30 minutes to set. Then transfer it onto a wire rack to cool completely. This step ensures the cake firms up properly and is easy to slice.
- Serve: Just before serving, dust the cake with powdered sugar. This almond cake pairs wonderfully with fresh berries or plant-based yogurt to complement its rich flavors.
- Storage: Store any leftovers in an airtight container. It keeps well at room temperature for 1 day, refrigerated up to 5 days, or frozen for up to 1 month for convenient future treats.
Notes
- For best results, use a digital scale to measure ingredients by weight for accuracy.
- Gluten-free all-purpose flour can be substituted for a gluten-free version.
- The apple cider vinegar or lemon juice reacts with baking powder to help the cake rise and adds subtle tanginess.
- You can replace almond flavoring with additional vanilla if preferred.
- Underbaking slightly will yield a fudgier center resembling marzipan.
- Ensure the cake pan is at least 2 inches tall to accommodate rising batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
