Vegan Almond Cake
Author:Moist, fragrant and delicate Vegan Almond Cake with a pop of lemon flavour. Made with almond flour it is naturally gluten-free and vegan, and quite possibly the easiest cake you'll ever make.
Ingredients
- 3¾ packed cups (420 grams) almond flour , blanched almond flour not almond meal
- 3 tablespoons cornstarch (cornflour in the UK)
- 2 teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda in the UK)
- 1 teaspoon fine sea salt , not table salt
- ¾ cup (180 mls) plant milk , unsweetened & unflavored
- ¾ cup (180 mls) olive oil , extra virgin olive oil if you enjoy the deep flavor, regular olive oil if you don't
- 6 tablespoons (90 mls) freshly squeezed lemon juice , add the very finely grated zest of 1 lemon too for a more pronounced lemon flavor
- ¾ cup (150 grams) white or cane sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon almond extract , or vanilla extract
OPTIONAL
- 2 tablespoons powdered sugar , for dusting the cake once cool
INSTRUCTIONS
- Place a shelf in the middle of the oven and preheat to 350 ° F (175 °C).
- Grease a 9 inch cake pan with olive oil then line with parchment paper. The grease helps the paper to stay in place. Sit your cake pan on the parchment paper and draw around the outside of the pan then cut out the circle. Place that in the bottom of the pan. If you have a great cake pan that never sticks you can probably get away without lining the sides as well, but if you have any doubts at all, cut a rectangular strip of parchment paper and line the sides. Trim it so it's the same height as the sides of the pan. With this cake (because it's really sticky and delicate) I then like to lightly grease the parchment paper too. Use a pastry brush to carefully brush a light layer of oil over it. Set the pan aside while you prepare the cake batter.
- To a large bowl add the almond flour, cornstarch, baking powder, baking soda and salt. Whisk them together well.
- To another medium sized bowl add the plant milk, olive oil, lemon juice (and zest if using), sugar, apple cider vinegar and almond extract. Stir together really well.
- Now make sure everything is ready. i.e The oven is preheated to temperature and the cake pan is lined and ready. You need to be as quick as you can to get the cake in the oven once the batter is mixed together.
- Pour the liquid mixture into the dry mixture and fold together until you can't see any dry flour. Be sure to scrape right into the bottom of the bowl so you don't miss any.
- Spoon the cake batter into the prepared pan, give the pan a little shake to level the top then get it right in the oven on the middle shelf.
- Bake for 50 minutes, or until golden, starting to come away from the edges of the pan, and a skewer, toothpick or thin knife inserted into the middle comes out clean. It's important to not open the oven door while the cake is cooking (until at least 40 minutes into the cook time) and it's also important to not overcook it. This cake is supposed to be damp/very moist inside.
- Place the cake, still in its pan (don't remove it) on a wire rack and allow to cool completely.
- When fully cooled remove from the pan. If the sides of the pan aren't lined, first loosen the edges with a thin spatula or knife. If it's a springform pan removing it is easy. If not, place a large plate upside down over the cake pan and very carefully invert the cake onto the plate. To get the cake the right way up, gently place another plate on top of the cake then flip it over.
- Dust the cake with powdered sugar before serving. Alternatively you can brush it very gently all over with maple syrup to get a shiny appearance like the cake on my photos. Or just serve it as it is.
NOTES
Storage & freezing - The great thing about this cake is that it doesn't dry out over time like most cakes do.
Nutritional information does not include the optional powdered sugar
- To store: Leftover cake can be covered well and stored at room temperature for 5 to 6 days. If you want to keep it any longer store covered very well in the fridge where it will be fine for up to 10 days.
- To freeze: Allow to cool completely in the tin. The best way is to freeze the cake in the tin. Just be sure to wrap the whole thing really, really well. Or once turned out, place the cake very gently in a shallow and airtight container and store it in the freezer for up to 2 months. Defrost overnight in the fridge. Take note before attempting to freeze, that this cake is very moist and delicate and doesn't transfer easily, so once turned out onto a plate or cake stand, it will be next to impossible to remove it and place it on something else, unless you're doing it by the slice.
Nutritional information does not include the optional powdered sugar
NUTRITION
Serving: 1 of 12 servings | Calories: 395kcal | Carbohydrates: 23g | Protein: 8g | Fat: 33g | Saturated Fat: 3g | Sodium: 246mg | Potassium: 95mg | Fiber: 4g | Sugar: 14g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg
