If you're looking for an easy dessert that's delicious and plant based, my vegan almond flour cake checks all the boxes! Made with simple ingredients, it's soft, tender, and perfectly sweetened.
Why You'll Love My Recipe
Whether you're new to vegan baking or a pro, my vegan cake with almond flour is going to become a regular in your house. The combination of almond flour and leavening agents creates a fluffy moist texture that is incredible.
Plus, it's so easy to customize with various flavors like lemon zest, warm spices, and different extracts.
This easy almond flour cake is always a crowd pleaser that you can serve with coffee for brunch or topped with berries and vegan whipped cream at your next party.
Kim's Tips For Success
Before you start preheating your oven, these are my top tips for the best dairy free and eggless almond flour cake.
- Measure Accurately: I always use a digital scale to weigh my dry ingredients and I recommend you do too. Even small variations can affect the cake's texture.
- Room Temperature Ingredients: Make sure your plant milk and melted vegan butter are at room temperature for the best texture.
- Don't Overmix: I stir the wet and dry ingredients just until combined. Overmixing can make the cake heavy and dense.
- Line Your Pan: Don't forget to grease your cake pan and line it with parchment paper to keep the cake from sticking.
- Let It Bake: This vegan cake almond flour recipe needs time in the oven so don't start testing for doneness until around the 45-minute mark.
Ingredients
This is the best almond flour cake recipe for many reasons but I love that you don't need any fancy ingredients. Everything needed can be found at any local grocery store.
- Almond Flour: This nut flour adds richness and keeps the cake nice and moist. You can use almond meal but I've found blanched almond flour produces the best taste and texture.
- All-Purpose Flour: To give the cake structure I blend some regular flour into the batter. You can use a 1:1 gluten-free flour blend with xanthan gum if you want to make a vegan gluten free almond flour cake.
- Sugar: Just a little sugar is added for sweetness.
- Baking Powder and Baking Soda: These two leavening agents work together to give the cake a light and airy texture.
- Salt: Enhances all the flavors and balances the sweetness. Omit this ingredient if you're using salted vegan butter.
- Plant Milk: I typically use unsweetened almond milk to keep my vegan almond flour cake healthy with less sugar. However, any type of plant milk will do the trick.
- Vegan Butter: Melted vegan butter adds a layer of richness that complements the almond flour. You could also make my vegan almond flour cake with coconut oil, olive oil, or vegetable oil, though it will change the flavor a little.
- Vanilla Extract: Just a splash of vanilla extract adds a classic, sweet aroma. I love vanilla almond flour cakes.
- Apple Cider Vinegar: Activates the baking soda to help the cake rise and keep it fluffy. The apple cider vinegar also adds a touch of acid that helps cut the richness.
How To Make
The good news is that making almond flour cake vegan doesn't require any special baking skills. If you follow my simple recipe anyone can make this easy dessert.
Prep For Baking: I start by preheating my oven to 350°F (175°C). Next, I grease a 9-inch round pan or springform pan, dust it with flour, and line the bottom with parchment paper.
Mix The Dry Ingredients: In a large bowl, I sift together the almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt (if using). Then I use a whisk to mix it all together.
Combine The Wet Ingredients: In a separate bowl, I mix together the plant milk, room temperature melted vegan butter, vanilla extract, and apple cider vinegar.
Make The Batter: Once everything is measured, I pour the wet ingredients into the bowl of dry ingredients. Then I use a rubber spatula to gently combine until the mixture is smooth and no dry spots remain.
Bake The Cake: After it's made, I pour the cake batter into my prepared pan and smooth out the top with an offset spatula. Then I place it in the oven and bake for 45-50 minutes.
The cake is ready when it's golden and pulling away from the sides of the pan. A toothpick should come out clean when it's done.
Let It Cool: When done, I remove my vegan almond flour cake from the oven and let it sit in the pan for 10 minutes. Then I carefully transfer it to a wire cooling rack to cool completely.
✏️ Recipe Card! Scroll down to the recipe card at the bottom of the post for the exact amounts.
Variations & Toppings
One of the best things about my vegan almond flour cake is how versatile it is! Not only can you make a gluten free vegan cake, you can easily add other flavors or toppings to suit any taste, season, or occasion.
Toppings:
- Powdered Sugar: A simple dusting adds an elegant touch to this almond flour vegan cake.
- Vegan Whipped Cream: My light and airy homemade vegan whipped cream pairs perfectly with the cake's soft texture.
- Fresh Berries: If you want to add a pop of color and freshness strawberries, blueberries, or raspberries are ideal.
- Chocolate Drizzle: Melt some vegan chocolate and drizzle it over the cake for an even more decadent finish.
- Strawberry Sauce: I love topping the cake with my homemade strawberry sauce. It goes perfectly.
- Caramel: Spoon some of my vegan salted caramel over the top right before serving.
- Glaze: Whisk together powdered sugar and a splash of plant milk or lemon juice for a shiny, sweet glaze.
Flavor Variations:
- Citrus: Add a tablespoon of orange or lemon zest to the batter to brighten up the flavor.
- Warm Spices Stir in a teaspoon of cinnamon or cardamom. For the ultimate warm, cozy vibe add a pinch of my homemade masala chai spice or pumpkin pie spice.
- Almond Flavor: Replace half the vanilla extract with almond extract for an easy vegan almond cake with a deeper nutty flavor.
- Chocolate: Swap out about a quarter cup of the all purpose flour with cocoa powder to make a vegan chocolate cake with almond flour.
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Frequently Asked Questions
I store the cake in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 5 days to keep it fresh longer. Just keep in mind it will dry out a little in the fridge.
Yes! To freeze, I wrap the cake tightly in plastic wrap and place it in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. When ready, thaw the cake in the refrigerator overnight or at room temperature for a couple of hours.
A soggy, mushy cake can result from underbaking or using too much liquid in the batter. To prevent this, ensure your cake bakes fully by testing with a toothpick and measuring all ingredients accurately. Cooling the cake properly on a wire rack also helps prevent moisture buildup.
A cake that sinks in the middle is normally underbaked, or the batter may have been overmixed, incorporating too much air. Be sure to bake the cake fully and avoid opening the oven door during baking.
Yes! Just use a 1:1 gluten free flour blend with xanthan gum and your dessert will instantly be an eggless gluten-free almond flour cake.
More Vegan Dessert Recipes
⭐️ One Last Thing! If you make my vegan almond flour cake recipe please leave a review and rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.
Vegan Almond Flour Cake
Equipment
- Parchment Paper
Ingredients
- 2 cups blanched almond flour (195 grams)
- 1 ½ cups all-purpose flour (188 grams)
- 1 cup sugar (200 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt (omit if using salted vegan butter)
- 1 cup plant milk (room temperature)
- ⅓ cup melted vegan butter (room temperature)
- 1 ½ teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Optional Toppings
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or springform pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt, if using.
- In a separate bowl, combine the plant milk, room temperature melted vegan butter, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir just until the batter is smooth and well-combined. The batter should be thick but pourable.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Measuring Tips: Use a scale for precise measurements or the spoon-and-level method for flour.
- Customizations: Feel free to flavor the cake with citrus zest, almond extract, or spices like cinnamon.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Kim Grimmett says
I just made this last night and fell in love again with how easy it is to whip together.