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
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
- 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.
