Low Sodium Vegan Almond Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

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Ingredients

8 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the cake

2 cups almond flour
½ cup all-purpose flour
1 ½ tsp baking powder
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup organic cane sugar
⅓ cup vegan butter, melted and cooled
½ cup plant-based milk
1 ½ tsp almond extract
½ tsp vanilla extract

For serving

¼ cup sliced almonds (optional)
1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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