Name: Gluten-Free Vegan Almond Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 200 g almond flour; 120 g gluten-free cornstarch; ½ teaspoon xanthan gum; 2 teaspoons baking powder; ¼ teaspoon sea salt; 60 ml aquafaba; ½ teaspoon lemon juice; 150 g granulated sugar; 100 g vegan Greek-style yogurt; 50 ml neutral oil (e.g., sunflower or canola oil); 1 teaspoon vanilla extract; ½ teaspoon almond extract; 160 ml almond milk; 2 tablespoons flaked almonds; 90 g powdered sugar; 2 tablespoons vegan Greek-style yogurt; ¼ teaspoon almond extract

Ingredients

200 g almond flour (*note 1)

120 g gluten-free cornstarch (*note 2)

½ teaspoon xanthan gum (*note 3)

2 teaspoons baking powder

¼ teaspoon sea salt

60 ml aquafaba (*note 4)

½ teaspoon lemon juice

150 g granulated sugar

100 g vegan Greek-style yogurt (*note 5)

50 ml neutral oil (*note 6)

1 teaspoon vanilla extract

½ teaspoon almond extract

160 ml almond milk

2 tablespoons flaked almonds

90 g powdered sugar

2 tablespoons vegan Greek-style yogurt

¼ teaspoon almond extract

Instructions

Step 1: Prepare by lining the base and sides of an 8-inch cake tin with parchment paper.

Step 2: In a bowl, sift together the almond flour, gluten-free cornstarch, xanthan gum, baking powder, and sea salt. Whisk these dry ingredients to combine evenly.

Step 3: Using an electric mixer, whisk the aquafaba and lemon juice for about 2 minutes until the mixture is foamy.

Step 4: In a separate bowl, whisk the granulated sugar, vegan Greek-style yogurt, neutral oil, vanilla extract, and almond extract until smooth. Next, whisk in the almond milk. Pour this wet mixture into the whipped aquafaba and blend well.

Step 5: Gradually add the dry ingredients to the wet mixture, whisking to create a smooth batter with no lumps.

Step 6: Pour the batter into the prepared cake tin and scatter the flaked almonds evenly on top. Let the batter rest for 30 minutes while preheating your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Bake for 45-55 minutes until the cake has risen and turned golden brown. Check doneness by inserting a toothpick or knife; it should come out clean or with a few moist crumbs. If not done, bake in 5-minute increments until fully cooked.

Step 7: Let the cake cool in the tin for about 10 minutes. Then carefully remove it from the pan. Place a sheet of parchment paper over the top and invert the cake onto a wire rack to cool completely upside down.

Step 8: To make the glaze, whisk the powdered sugar, vegan Greek-style yogurt, and almond extract together until smooth. Turn the cooled cake onto a serving plate, dust with extra powdered sugar, and drizzle the glaze on top before serving.

Tips & Variations

Use fresh or high quality almond extract for the best flavor impact.

Replace aquafaba with a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) if preferred.

For a nuttier crust, lightly toast the flaked almonds before sprinkling them on top.

Try adding a teaspoon of cinnamon or a splash of orange zest for a flavor twist.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed to be gluten-free, so using regular flour will change the texture and gluten content significantly. For best results, stick with almond flour or use a gluten-free baking blend.

What is aquafaba and why is it used?

Aquafaba is the liquid from cooked chickpeas or canned chickpeas. It mimics egg whites when whipped, making it a perfect vegan egg substitute for binding and leavening in baked goods.