vegan almond cake

Deliciously easy vegan almond cake made from 7 simple gluten free ingredients! Perfect as a healthy morning treat or snack!

Vegan Gluten Free Almond Cake

oat flour (made

almond meal (made from 1 cup whole almonds)

tbsp flaxseed

coconut sugar

tsp baking powder

tsp baking soda

tbsp vanilla extract

almonds

Preheat the oven to 350F and line a 9&#8243; springform pan with parchment paper.

In a small bowl, combine the flaxseed with the water and let it sit for 5-10 minutes.

In a microwave safe bowl, heat the oat or dairy free milk for 1 minute or until boiling. Add in the Yogi® Sweet Clementine Stress Support tea Sachet, and let it steep while you prepare the dry ingredients.

Whisk together the almond meal, oat flour, coconut sugar, baking powder, and baking soda in a medium bowl.

When ready, add in the flaxseed eggs, steeped dairy free milk, and vanilla extract to the dry ingredients, and mix until thoroughly combined.

The batter should be thick so it won&#8217;t really pour. Spoon the batter into the middle of the springform pan and spread out so that it touches the edges.

Sprinkle the slivered almonds on top of the batter, and place the almond cake into the oven to bake for 35-42 minutes, or until the toothpick comes out clean.

Mmmm this is so yummy and refreshing!  I love the idea of adding tea to the cake!

This Gluten-Free Vegan Almond Cake has a moist and fluffy sponge topped with crunchy flaked almonds, and tastes like frangipane or marzipan! It&#39;s easy to make, elegantly simple and is a versatile dessert.

Gluten-Free Vegan Almond Cake

60 g coconut oil ((or sub olive or vegetable oil))

200 ml unsweetened almond milk

lemon juice (*)

maple syrup ((or sub any other sweetener))

vanilla extract

150 g ground almonds (almond meal) (**)

flour

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla and ground almonds.

Sift in the flour, baking powder and bicarbonate of soda.

Mix well, adding a tiny splash more milk if it’s looking too dry.

Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.

Evenly sprinkle the flaked almonds over the top of the batter.

Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.

Leave to cool before slicing.

Best eaten on the day it’s made, but keeps covered in the fridge for up to a couple of days.

This Spanish almond cake is a vegan version of the traditional Tarta de Santiago from Galicia. Decorated with the Cross of Saint James and served with Spanish moscatel.

Spanish Almond Cake

(125 grams) almond meal

(117 grams) all-purpose flour

(175 grams) sugar

baking powder

baking soda

lemon juice

neutral oil (I used sunflower)

lemon

almond extract

icing sugar

Spanish moscatel

Preheat the oven to 120°C / 250°F.

Spread the almond meal on a baking pan...

Spread the almond meal on a baking pan and toast it in the oven for about 5 minutes or until lightly golden. Watch it carefully because it can burn in a second.

Raise the oven temperature to 175°C / 350°F...

Raise the oven temperature to 175°C / 350°F and prepare a 15 cm (6 inch) cake pan by greasing the sides and placing a circle of baking paper on the bottom.

Combine the toasted almond meal with the flour,...

Combine the toasted almond meal with the flour, sugar, baking powder, and baking soda in a bowl.

In a tall bowl beat the chilled aquafaba...

In a tall bowl beat the chilled aquafaba with an electric beater until you reach soft peaks – about 2 minutes. Add in the lemon juice and continue beating until you reach firm peaks – about 3 minutes more. With the beaters running, slowly drizzle in the oil and beat for 1 minute more. Finally add the lemon zest and almond extract and beat for a few more seconds to combine.

Pour the dry ingredients into the aquafaba and...

Pour the dry ingredients into the aquafaba and gently fold it in until no dry patches remain. The aquafaba will deflate a little bit as you do this but try not to overwork it in order to maintain the airiness. Transfer the batter to your pan and smooth it out.

Bake for 30 – 35 minutes or until...

Bake for 30 – 35 minutes or until a toothpick inserted into the middle comes out clean. If the top is browning quickly, cover it with aluminum foil (I covered mine after 10 minutes in the oven).

Allow to cool for 10 minutes in the...

Allow to cool for 10 minutes in the pan then gently turn the cake out of the pan onto a plate. Allow to cool. When you’re ready to serve, place a stencil of the Cross of Saint James (available online) on top and sift over a fine layer of icing sugar. Gently lift off the stencil.

Serve each slice with a shot of Spanish...

Serve each slice with a shot of Spanish moscatel. Pour the shot directly over the slice before eating.

Top 3 vegan almond cake recipes from across the web

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Vegan Gluten Free Almond Cake

Gluten-Free Vegan Almond Cake

Spanish Almond Cake

Top 3 vegan almond cake recipes from across the web

The most viewed vegan almond cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Gluten Free Almond Cake

Gluten-Free Vegan Almond Cake

Spanish Almond Cake

The most viewed vegan almond cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine