This healthy Eggless Almond Cake combines some delicious nutty flavurs- it’s made with almond flour and regular flour. There’s no eggs, no butter and no dairy involved making it lower in fat than most traditional recipes. It’s super easy to make and best be enjoyed with some Oat Milk Hot Chocolate or a cup of coffee such as our homemade Pumpkin Spice Latte.
Why You'll Love This Recipe
- It gets its moist and soft texture from a mix of grated apples and oil.
- It's dairy-free and includes some healthy fats as it uses olive oil instead of butter.
- You’ll only need a few simple ingredients to make it!
- It’s the perfect vegan cake for when you’re short on time but crave something sweet!
- There’s minimal equipment needed (no stand mixer/ hand mixer/ food processor required).
Ingredients & Substitution Notes
- Ground Flaxseed: Flaxseed (also called linseed) have a slightly nutty flavour and can be used in sweet and savoury dishes. The also have the ability to bind water and act as an egg replacer. It’s really important to use ground flaxseeds. You could either buy them or grind them yourself using a blender, coffee grinder or food processor.
- Flour: I used plain flour (all-purpose flour). You could also use spelt flour.
- Baking Powder: Used as the rising agent.
- Almond Meal: Almond meal is similar to almond flour and responsible for the delicious nutty flavour of this cake. You can use store-bought almond meal or make your own. Simply put almonds into a food processor or high-speed blender and pulse until you end up with finely ground almonds. Make sure to scrape down the sides every now and then, to break down clumps. Also don’t over blend because almonds release their oil very quickly and you might end up with almond butter! Read more about the difference between almond meal and almond flour here.
- Brown Sugar: Could be replaced with coconut sugar or granulated white sugar.
- Plant Milk: Any type of dairy-free milk would work here. I used oat milk because it’s naturally sweeter than most other types of plant milks. Soy milk or almond milk do the job as well.
- Olive Oil: The oil adds some additional moisture to this cake. It’s a much healthier alternative to vegan butter and tastes amazing in this cake. You could use a neutral flavoured vegetable oil instead (such as canola oil, coconut oil).
- Grated Apples (Peeled): Similar to the olive oil they add some additional flavour and moisture. .
How to Make Eggless Almond Cake
For this vegan almond cake you’ll need less than 10 basic ingredients- pantry staples that are easy to find or that you’ve probably even got at home.
Step 1: Prepare flax egg
Start by preparing the flax egg. Whisk together water and flax seeds and set aside. The mixture will thicken and act as an egg replacer.
Step 2: Mix dry ingredients
In a large or medium bowl, add all of the dry ingredients (flour, baking powder, ground almonds, sugar) and whisk until well combined. I usually whisk together baking powder and flour first, to ensure that small baking powder clumps are broken up.
Step 3: Add wet ingredients
Make a well in the center of the flour mixture by pushing the dry ingredients to against the sides of the bowl. Gently pour in wet ingredients (flaxseeds, plant milk, olive oil, grated apples, lemon juice). Start mixing the wet ingredients in the center first. Once they are roughly combined, start mixing wet ingredients with the dry ingredients.
With this method, we don’t need a separate bowl for the wet ingredients to me mixed together.
Once you end up with a thick batter, it’s time to include additional add-ins (optional).
Step 4: Bake & let cool
Transfer the cake mix to a cake tin and bake at 355°F (180°C) for about 40 minutes or until a tooth pick inserted in the center of the cake comes out clean.
Let cool completely, then add toppings of choice (optional).
Optional Add-Ins & Toppings
- Candied Orange Pieces: Adds some delicious citrusy flavors as well as texture. Give it a try, almonds and oranges make an amazing flavour combination!
- Orange Zest: Make this a vegan orange almond cake by adding a teaspoon of orange zest. A little goes a long way, otherwise your cake might turn out bitter.
- Vanilla Extract: Add a teaspoon of vanilla extract for some subtle vanilla flavours!
- Almond Extract: Would add some additional almond flavour!
- Sliced Almonds: I love adding a handful of sliced almonds as a topping.
- Powdered Sugar: Makes an amazing topping. Dust with some powdered sugar after the cake has cooled completely.
- Chocolate Chips: Never not a good idea to through in some extra chocolate, right?!
- Chocolate Frosting: In case chocolate chips are not enough, you could add an additional layer of chocolate frosting. Chocolate and nuts make an amazing combination!
- Caramel Sauce: Alternatively, you could drizzle the cake with some Homemade 2-Ingredient Caramel Sauce!
- Plant Based Whipped Cream: Serve with some vegan whipped cream on the side!
Storage & Freezing
Store the cake tightly covered in the fridge for up to 5 days. Put it out of the fridge about at least an hour before serving it.
Yes, this cake is also freezer friendly. Slice it and freeze the individual slices in an airtight container. Let thaw in the fridge or on the countertop overnight.
While almond meal is usually made from unpeeled almonds, almond flour is made from blanched almonds. Almond meal is coarsely ground with a more crumbly texture while almond flour is usually finely ground.
No, for flaxseeds to mimic the binding effects of eggs, it’s important that they are ground. Using whole flaxseeds won’t have the same effect. You could either buy ground flaxseeds or grind them yourself using a coffee grinder, blender or food processor.
This cake is made without butter but olive oil instead which is high in healthy, monounsaturated fats (unless butter which is high in saturated fat).
It’s also cholesterol-free because it’s made without eggs. Instead the cake contains flax seeds, which acts as an egg replacement. Flax seeds come with many health benefits. They are high in healthy omega-3 fatty acids, fibre and protein.
More Recipes To Try
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Eggless Almond Cake (Vegan)
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- 7 oz white, plain flour
- 3 teaspoon baking powder
- 7 oz ground almonds
- 4.2 oz brown sugar *or sub coconut sugar/ white granulated sugar
- 6.8 oz plant milk
- 1.7 oz olive oil
- juice of ½ a lemon
- 2 apples ,peeled & finely grated
- In a small bowl, mix together ground flaxseeds and water. Set aside.
- In a large bowl, whisk together flour and baking powder until well combined.
- Then add ground almonds and sugar and stir thoroughly to avoid any clumps.
- Make a little well in the center of the flour by pushing the dry ingredients against the sides of the bowl.
- Gently pour in wet ingredients (flaxseeds, plantmilk, olive oil, grated apples, lemon juice).
- Start mixing the wet ingredients in the center first. Once they are roughly combined, start mixing wet ingredients with the dry ingredients.
- Line a cake pan (9 inch/ 22cm) with some parchment paper.
- Transfer the cake batter to the baking dish. Sprinkle with some sliced almonds (optional) and bake at 355°F (180°C) for about 40 minutes or until a tooth picked inserted in the center of the cake comes out clean.
- Storage: Store the cake tightly covered in the fridge for up to 5 days. Put it out of the fridge about at least an hour before serving it.
- Freezer Friendly? Yes