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slice of eggless almond cake on a plate.

Vegan Almond Cake

Author: Katie
This easy almond cake is vegan, dairy-free and only takes a couple of minutes to put together. It’s perfect for a special occasion or also as a quick and easy sweet treat.  
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4.80 from 10 votes
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Prep Time: 10 minutes
Bake Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: dairy-free, vegan
Servings: 9 slices

Ingredients

  • 1 tablespoon ground flaxseed
  • 3 tablespoon water
  • 1 ¼ cup (7oz) white, plain flour *see notes
  • 3 teaspoon baking powder
  • 1 ¾ cup (7oz) almond flour
  • ½ cup + 2 tbsp brown sugar *or sub coconut sugar/ white granulated sugar
  • ¾ cup + 4 tbsp (7oz) plant milk
  • cup olive oil
  • juice of ½ a lemon
  • 2 apples ,peeled & finely grated
You can find detailed step-by step-photos above the recipe card.

Instructions

  • In a small bowl, mix together ground flaxseeds and water. Set aside.
    1 tablespoon ground flaxseed, 3 tablespoon water
  • In a large bowl, whisk together flour and baking powder until well combined.
    1 ¼ cup (7oz) white, plain flour, 3 teaspoon baking powder
  • Then add almond flour and sugar and stir thoroughly to avoid any clumps.
    1 ¾ cup (7oz) almond flour, ½ cup + 2 tablespoon brown sugar
  • 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, plant milk, olive oil, grated apples, lemon juice).
  • Start mixing the wet ingredients in the center first. Once they are roughly combined, mix wet ingredients with the dry ingredients.
  • Line a cake pan (9 inch/ 22cm) with some parchment paper or grease with oil.
  • Transfer the cake batter to the baking dish. Sprinkle with some sliced almonds (optional). 
  • Bake on the middle rack at 355°F (180°C) for about 40 minutes or until a tooth picked inserted in the center of the cake comes out clean.
  • Let cool completely on a wire rack before serving a big slice of cake topped with some Homemade Vegan Whipped Cream and a big cup of Oat Milk Hot Chocolate.

Video

Notes

  • Flour: For a gluten-free cake, you could try using a gluten-free flour blend (1:1) instead of regular flour. However, I have not tested this recipe using gluten-free flour.
  • Sweetness: This cake is sweet, but not overly so. Feel free to add a bit more sugar if your like your cakes very sweet.
  • 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. Freeze individual slices in an airtight container. Let thaw in the fridge or on the countertop overnight.

Nutrition

Serving: 1 slice | Calories: 360kcal | Carbohydrates: 43g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 160mg | Potassium: 104mg | Fiber: 4g | Sugar: 23g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 2mg
All nutritional information is based on third-party calculations and should be considered estimates.
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