Dairy Free Vegan Almond Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

This snack-sized cake leans on almond flour for a moist, tender crumb, with ground flaxseed whisked into water to form a binding gel in place of eggs. Almond extract and a hint of vanilla give it a deep, toasty flavor that pairs beautifully with the nutty base, while plant-based milk keeps the batter smooth and easy to pour. A scatter of sliced almonds on top adds crunch and a bakery-style finish before it goes into the oven, baking up into a golden top that gives way to a soft, springy center. Once cooled and dusted with powdered sugar, it slices cleanly into elegant wedges perfect for an afternoon coffee break or a simple dessert table. It's a genuinely solid choice for a dairy free spread, no fuss required.

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Ingredients

8 servings

For the flax eggs

For the cake

2 cups almond flour
½ cup all-purpose flour
1 ½ tsp baking powder
¼ tsp fine salt
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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