Recipes and Information to Inspire Tasty Plant-Based Food Choices

Now That's Vegan!

This website uses cookies and contains affiliate links. For more information please read our Policies and Disclosures.

Home » Vegan Almond Cake

Vegan Almond Cake

by on

Almond CakeA delicious almond cake! You might like that this recipe is vegan and gluten-free, and you’ll probably love how it tastes.

Dry Cake Ingredients:

  • 2 cups fine ground gluten-free almond flour
  • 1/2 cup gluten-free sorghum flour, plus extra to dust the pan
  • 1/2 cup gluten-free chickpea flour
  • 1/2 cup gluten-free tapioca starch
  • 1/2 cup gluten-free potato starch
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Himalayan salt
  • 1 tablespoon slivered almonds, to garnish

Wet Cake Ingredients:

  • 1/2 cup almond milk or soy milk
  • 1/2 cup 100% pure maple syrup, plus 1 tablespoon to glaze top of cake
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons grapeseed oil, plus extra to grease the pan
  • 2 teaspoons Bragg Organic Apple Cider Vinegar or other brand
  • 1 teaspoon pure vanilla extract *
  • 1 teaspoon almond extract*

Cake Directions:

  1. Place all the dry cake ingredients into a large size bowl, except for the almond slivers, and whisk to combine and aerate.
  2. In a medium size bowl mix together all the wet ingredients, except for the 1 tablespoon of maple syrup used as a glaze.
  3. Pour the wet ingredients into the dry. Use a large wooden spoon to mix for 1 minute or until well combined. Batter should be fairly thick. Let sit five minutes then mix again.
  4. Grease a 8 1/2- inch round cake pan with a little grapeseed oil. Use a little sorghum flour to dust the pan. Scoop the batter into the pan and smooth with the back of the spoon. Gently shake and tap the pan on a firm surface to help the batter to disperse evenly.
  5. Bake in a preheated 375º F oven, on the middle rack, for 25 – 30 minutes or until an inserted toothpick comes out clean. Let completely cool. Remove cake from pan.
  6. Spread the remaining 1 tablespoon of maple syrup on top of cake and garnish with almond slivers. Slice and serve. Stores refrigerated in a large container with tight fitting lid for up to 3 days.

Yield:
Makes 1 (1 layer) cake

* When shopping, look for pure extracts since some contain alcohol primarily derived from corn. Yes corn is a gluten-free ingredient, but people with celiac disease and gluten sensitivity may want to contact the manufacturer to be sure that it’s made in a gluten-free facility.

Print Friendly, PDF & EmailP R I N T
 

Note: The authors of this website share their opinions based on the information they gather from books, articles, documentaries, and seminars which may contradict previous assertions due to new research findings and the varied opinions of life and wellness experts. What is shared in this website is merely meant to assist anyone interested in lifestyle changes that include plant-based food choices and is not intended to diagnose any medical condition or replace your physician's advice. Always consult your physician before changing your diet.