If you’ve been searching for a delightful dessert that is both allergy-friendly and utterly delicious, this Gluten-Free Vegan Almond Cake Recipe is your new best friend in the kitchen. Imagine a moist, tender cake packed with nutty almond flavor, perfectly balanced sweetness, and a golden crust topped with crunchy flaked almonds. It’s a recipe that feels indulgent yet wholesome, ideal for celebrations or an everyday treat that anyone can enjoy without worry. Whether you’re gluten-sensitive, plant-powered, or simply curious about new baking adventures, this cake delivers big time on taste and texture.
Ingredients You’ll Need
You don’t need an overwhelming list of ingredients to create something truly special. Each one in this recipe plays an essential role, contributing to the cake’s fluffiness, rich almond flavor, and beautiful presentation. Let’s dive into the simple yet key components that make this cake shine.
- Almond flour: The star ingredient that brings a rich, nutty flavor and moist texture to the cake.
- Gluten-free cornstarch: Adds lightness and helps with the cake’s delicate crumb.
- Xanthan gum: Acts as a binder and gives the cake structural support without gluten.
- Baking powder: Essential for the cake to rise beautifully and become fluffy.
- Sea salt: Enhances the natural flavors and balances the sweetness perfectly.
- Aquafaba: The magical vegan egg replacer that whips up fluffy and airy for a light batter.
- Lemon juice: Helps activate the aquafaba and adds a subtle brightness to the flavor.
- Granulated sugar: Sweetens the cake, balancing the nuttiness with just the right amount of sweetness.
- Vegan Greek-style yogurt: Adds creaminess and moisture while keeping the vegan integrity intact.
- Neutral oil: Provides richness and keeps the cake tender without overpowering flavors.
- Vanilla extract: Brings a warm, inviting aroma and deepens the cake’s sweetness.
- Almond extract: Amplifies the almond flavor, making every bite a true celebration of nuts.
- Almond milk: Keeps the batter creamy and moist, complementing the almond flour flawlessly.
- Flaked almonds: Added on top for delightful crunch and visual appeal.
- Powdered sugar: Used in the glaze to provide a luxuriously smooth finish.
How to Make Gluten-Free Vegan Almond Cake Recipe
Step 1: Prepare Your Baking Tin
Start by lining an 8-inch cake tin with parchment paper on the base and sides. This ensures your cake doesn’t stick and makes removing it a breeze. A well-prepped pan means a flawless cake shape and smooth edges that impress.
Step 2: Mix the Dry Ingredients
Combine your almond flour, gluten-free cornstarch, xanthan gum, baking powder, and sea salt by sifting them into a bowl. Whisk everything together to get a homogenous blend—this helps the cake bake evenly and rise beautifully.
Step 3: Whip the Aquafaba
Using an electric mixer, whip the aquafaba and lemon juice for about 2 minutes until it becomes light and foamy. This step is crucial since aquafaba acts like egg whites, giving the cake structure and a lovely airy texture.
Step 4: Combine the Wet Ingredients
In another bowl, whisk sugar, vegan Greek-style yogurt, neutral oil, vanilla extract, and almond extract until smooth. Then pour in the almond milk and stir gently to incorporate everything evenly. Next, fold this mixture into the fluffy aquafaba carefully to maintain the airiness.
Step 5: Create the Batter
Now, add the dry ingredients to the wet mixture and whisk gently until the batter is completely smooth. This batter is where all the magic comes together: creamy, airy, and nutty with promise.
Step 6: Assemble and Bake
Pour the batter into the prepared tin and scatter the flaked almonds evenly on top for that perfect crunch. Let the batter rest in the pan for 30 minutes while you preheat the oven to 160°C fan-forced (320°F) or 180°C conventional (356°F). Bake for 45 to 55 minutes. Check doneness by piercing with a toothpick—it should come out clean with just a few moist crumbs. If needed, bake in 5-minute increments until fully done.
Step 7: Cool the Cake
Allow the cake to cool in the pan for about 10 minutes, then carefully release it. For aesthetic perfection, cover the top with parchment paper and turn the cake upside down onto a wire rack to cool completely. This step enhances the crumb’s softness and keeps the shape intact.
Step 8: Glaze and Finish
Whisk powdered sugar, vegan Greek-style yogurt, and almond extract until smooth for a luscious glaze. Gently turn the cake onto a serving plate, dust with extra powdered sugar, then drizzle with the glaze. Your cake now looks as good as it tastes!
How to Serve Gluten-Free Vegan Almond Cake Recipe
Garnishes
Fresh berries, mint leaves, or a sprinkle of edible flowers add bursts of color and freshness. The slightly tart berries complement the sweet almond flavor, creating a balanced taste sensation that delights every time.
Side Dishes
This almond cake pairs beautifully with a cup of chamomile tea or a rich, creamy coconut yogurt on the side. For more indulgence, vegan whipped cream or a drizzle of berry coulis turns it into a full dessert experience.
Creative Ways to Present
Consider layering slices with dairy-free vanilla ice cream and crushed pistachios for an elegant dessert parfait. Another fun idea is to cut the cake into small squares and serve with espresso shots for a charming café-style treat at home.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap leftover cake tightly in plastic wrap or store it in an airtight container. Keep it at room temperature for up to two days for the best texture, or refrigerate if your kitchen is warm.
Freezing
This Gluten-Free Vegan Almond Cake Recipe freezes beautifully. Wrap the cake securely in plastic wrap and then foil to prevent freezer burn. Store in the freezer for up to two months. When ready to enjoy, thaw in the fridge overnight.
Reheating
For a freshly baked feel, warm individual slices in a toaster oven or microwave for 15 to 20 seconds. This brings back the moistness and makes the glaze gently melty—so inviting every time.
FAQs
Can I substitute almond flour with another nut flour?
While almond flour is key to the signature flavor and texture of this cake, you can try hazelnut or cashew flour. Just be aware that it may slightly change the taste and moisture level.
Is aquafaba necessary, or can I use something else?
Aquafaba works wonderfully as a vegan egg substitute that creates a light texture. If unavailable, mashed banana or applesauce can be used, but the texture might be denser.
What kind of vegan yogurt is best?
Thick, Greek-style vegan yogurt made from coconut, almond, or soy is preferable because it adds creaminess and supports the cake structure nicely.
How can I make this cake nut-free?
The almond flour is central to this recipe, so for a nut-free version, you’d need to look for a different cake recipe. This one is designed especially to celebrate almonds!
Can this cake be made without xanthan gum?
Xanthan gum helps bind gluten-free cakes. If you don’t have it, try using 1 teaspoon of ground flaxseed mixed with water instead. The texture will be slightly different but still tasty.
Final Thoughts
There is something truly special about baking a cake that everyone can enjoy, and this Gluten-Free Vegan Almond Cake Recipe is a shining example. Its simplicity, combined with rich almond flavor and tender crumb, makes it a perfect choice for any occasion. I encourage you to give it a try—once you do, this cake might just become your go-to treat that brings joy to every bite and every gathering.
Print
Gluten-Free Vegan Almond Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Gluten Free
Description
This Gluten-Free Vegan Almond Cake is a moist and flavorful dessert perfect for anyone seeking a dairy-free, egg-free, and gluten-free option. Made from almond flour and gluten-free cornstarch, it is light yet satisfying, topped with a delicate almond glaze and crunchy flaked almonds for texture. The cake uses aquafaba and vegan yogurt to achieve a tender crumb, making it an ideal choice for vegan or gluten-sensitive diets.
Ingredients
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
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 160 ml almond milk
Toppings 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 prevent sticking and ensure easy removal.
- Mix dry ingredients: Sift together almond flour, gluten-free cornstarch, xanthan gum, baking powder, and sea salt into a bowl. Whisk to combine evenly, ensuring no lumps remain.
- Whip aquafaba: Using an electric mixer, whip the aquafaba and lemon juice together for 2 minutes until the mixture becomes foamy and slightly stiff, mimicking egg whites.
- Mix wet ingredients: In another bowl, whisk granulated sugar, vegan Greek-style yogurt, neutral oil, vanilla extract, and almond extract until smooth. Gradually add almond milk and mix to blend fully. Then incorporate this mixture into the foamy aquafaba and whisk until combined.
- Make the batter: Gradually add the dry ingredients to the wet mixture while whisking to form a smooth, uniform batter without lumps.
- Assemble and bake: Pour the batter into the prepared cake tin, scatter flaked almonds evenly on top. Let the batter rest for 30 minutes while preheating the oven to 160°C (fan-forced) or 180°C (conventional). Bake for 45-55 minutes until risen and golden brown. Test doneness by inserting a toothpick or knife; it should come out clean or with few crumbs. Continue baking in 5-minute increments if needed.
- Cool: Allow the cake to cool for about 10 minutes in the tin. Carefully remove it, then cover the top with parchment paper and invert onto a wire rack to cool completely upside down to help retain moisture and texture.
- Glaze: Whisk powdered sugar, vegan Greek-style yogurt, and almond extract together until smooth. Turn the cooled cake onto a serving plate, dust with additional powdered sugar and drizzle the glaze evenly over the top for a beautiful, flavorful finish.
Notes
- Use aquafaba (chickpea cooking water) as an egg replacement for binding and lift.
- The xanthan gum helps provide structure in gluten-free baking.
- Letting the batter rest before baking improves texture and rise.
- Ensure the cake is fully baked by testing with a toothpick or knife before removing from the oven.
- Using vegan Greek-style yogurt contributes moisture and a slight tang to the batter.
- Neutral oil like sunflower or canola is best for a mild flavor.
- This cake is best stored covered at room temperature for up to two days or refrigerated for longer freshness.
