Description
This Gluten-Free Vegan Almond Cake is a moist, flavorful treat made with almond flour and vegan ingredients, perfect for those following gluten-free and vegan diets. Lightly sweetened and topped with a delicate almond glaze, it offers a deliciously nutty taste and tender crumb ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 200 g almond flour
- 120 g gluten-free cornstarch
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 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
Topping and Glaze
- 2 tablespoons flaked almonds
- 90 g powdered sugar
- 2 tablespoons vegan Greek-style yogurt
- ¼ teaspoon almond extract
Instructions
- Prepare: Line the base and sides of an 8-inch cake tin with parchment paper to ensure the cake does not stick and is easy to remove after baking.
- Mix dry ingredients: Sift together almond flour, gluten-free cornstarch, xanthan gum, baking powder, and sea salt into a bowl and whisk until fully combined, ensuring an even distribution of leavening and stabilizing agents.
- Whip aquafaba: Using an electric mixer, whip the aquafaba and lemon juice for about 2 minutes until the mixture becomes foamy, creating an egg-like binder suitable for vegan baking.
- Mix wet ingredients: In a separate bowl, whisk together granulated sugar, vegan Greek-style yogurt, neutral oil, vanilla extract, and almond extract until smooth. Then add almond milk and continue whisking. Pour this mixture into the whipped aquafaba and gently whisk to combine into a homogenous liquid base.
- Make the batter: Gradually add the dry ingredients into the wet mixture, whisking continuously to form a smooth, lump-free batter ready for baking.
- Assemble and bake: Pour the batter into the prepared cake tin and scatter flaked almonds evenly over the top. Let the batter rest in the pan for 30 minutes while preheating the oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Bake for 45-55 minutes until the cake is risen, golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If not done, bake in 5-minute increments until fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan. Place a sheet of parchment paper on top and invert the cake onto a wire rack to cool completely upside down, which helps maintain its shape and texture.
- Glaze: Whisk powdered sugar, vegan Greek-style yogurt, and almond extract in a small bowl until smooth. Once the cake is cooled, transfer it to a serving plate, dust with additional powdered sugar if desired, and drizzle the glaze evenly over the top for a sweet finishing touch.
Notes
- The aquafaba (chickpea water) acts as an egg substitute, providing structure and moisture.
- Resting the batter before baking helps with texture and rise.
- Ensure your gluten-free cornstarch is certified gluten-free if strict dietary adherence is required.
- The cake is best enjoyed within 2 days, stored in an airtight container at room temperature.
- For a nut-free option, modify the recipe using suitable seed flours and extracts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: gluten-free, vegan, almond cake, dairy-free, egg-free, healthy dessert, plant-based cake
