Ground flaxseed whisked with water forms a thick gel that binds this cake beautifully, standing in for eggs while almond flour brings a moist, tender crumb and true almond depth. Melted vegan butter and plant-based milk keep the batter rich and smooth, and a double dose of almond and vanilla extract makes every slice smell like a bakery counter. The top turns deep golden in the oven, with sliced almonds scattered on for a bit of toasted crunch against the soft interior. It's an easy one-bowl bake that slices cleanly and holds its shape, whether you're serving it plain or dressing it up. This is a solid pick for anyone watching added sugar, since the sweetness here is easy to keep in check without sacrificing that classic almond-cake flavor. Simple, fragrant, and satisfying — the kind of cake you'll want on repeat.
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Learn more →8 servings
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.
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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