Almond Cake

I originally shared this recipe as a guest post on the wonderful Glitter and Ganache, but thought I should share it with you all in case you missed it. Mainly I just love this cake and think about eating it all the time. It’s a great summer recipe because it pairs well with fruit and coconut cream, but you could also have it with simple powdered sugar or frosting and chocolate ganache.

Vegan Almond Cake

1 cup almond milk
1 tsp vinegar (apple cider or white)
1 cup plus 2 Tbs all purpose flour
1/3 cup almond meal
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/3 cup vegetable oil
1 tsp vanilla extract
2 tsp almond extract

Preheat your oven to 350 degrees and grease and flour your cake pan. Whisk the vinegar into the almond milk and set aside. In a medium bowl, whisk together the flour, almond meal, baking powder and salt. In a separate bowl, combine the sugar, oil, extracts and almond milk mixture. Make a well in your dry ingredients and pour in the wet. Stir until just combined and only a few clumps remain. Pour into the prepared cake pan and cook for 30 – 35 minutes, or until the edges brown and pull away from the pan. Let sit for about 5 minutes before removing from pan and letting cool on a wire rack. Sprinkle with powdered sugar and enjoy!

14 Responses to “Almond Cake”
  1. Xixia says:

    Mmm yum, that cake sounds so good! I’m always a fan of almond-flavored foods, since they’re always so good! Will have to try this out sometime. ^^
    ♥ xixia

  2. Oooo this looks tasty. Thanks for the recipe!

  3. Jojo says:

    That cake sounds great, almond meal in cakes is one of my favourite things and I love a cake topped with powdered sugar & fruit in summer.

  4. It looks so good and fluffy! I need to do some gluten-free cake experiments!

  5. Ashley says:

    Just found your site and love it. Beautiful photos! Your logo graphic is awesome as well.

  6. Ryan Rose says:

    This almond cake looks awesome!

  7. phoebe says:

    should we beat the oil and sugar until it turns light or should we just mix the it together?

  8. suzie says:

    I am trying to find a recipe for Italian seven layer cookies, that is vegan. Do you think I could use your recipe for that. I would need to add some almond paste and divide the batter into thirds to color it. It sounds as through your cake is moist and would lend itself to this application. I am new at veganizing things. That is why I am asking you. Thank-you for your help.


  9. Hazel says:

    I’ve been using this recipe for a few years now, so I should probably tell you how great it is! It’s my boyfriend’s favorite cake. Simple to make, fluffy, sweet, absolutely scrumptious. I usually add some orange extract and I always use whole wheat flower instead of white. It still comes out light with the modifications. Thank you for posting. This cake is in the oven as I type and we are so looking forward to it!

  10. Madeline says:

    I have made this cake at least four times; it’s delicious! My only adjustment to the recipe is to add some fruit. About 10 minutes into the baking I open the oven and quickly distribute some raspberries and slivered almonds atop the cake. The batter is very liquid, and fruit would fall to the bottom if you added it sooner. I’ve also used dried apricots (stewed till soft), which was heavenly.

    I’ve sold this cake at events and it always sells out. Thanks for this great recipe!

  11. Heather says:

    I made this cake yesterday and it was delicious!! So light and fluffy and yummmmmmy!!! I made it for my vegan daughter but the non vegans love it too!! Try it, you won’t regret it, I’m so happy I did!!!

  12. Heather says:

    Would this cake be enough for a 3 layer ? Or would I have to make a double batch ?

  13. Madeline says:

    I just wanted to say how delicious and easy this recipe is! I’ve made this cake about ten times already. It’s a real keeper. My addition is to add some fruit: either raspberries or stewed apricots arranged on top of the batter, with slivered almonds sprinkled on top. The batter is very thin, so I do this five minutes into baking, and it comes out perfect! Plums or pears could also be great.

    I’ve found the cake comes out even better, with a lovely crispy edge, if I bake it using convection rather than the oven’s normal bake setting.

    Thanks so much for this fabulous recipe!

Check out what others are saying...
  1. […] found: Almond cake from Cute + Delicious, rhubarb jam from Holy Cow Vegan, vegan royal icing from The Blenderist and these amazing edible […]

Leave A Comment