Eggless Vegan Almond Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

Ground flaxseed and water team up to form a thick, gel-like binder that holds this cake together, giving it a moist, tender crumb without any fuss. Almond flour brings deep, nutty flavor and a soft, dense texture, while almond and vanilla extract layer in warm, fragrant sweetness throughout. A scatter of sliced almonds on top toasts up beautifully in the oven, adding a satisfying crunch against the tender cake underneath. Once baked, it turns out golden and fragrant, ready for a simple dusting of powdered sugar before slicing. This one comes together easily in one bowl and is a genuinely solid choice for an egg free kitchen. Serve it plain with coffee or dress it up for a weekend gathering — either way, it holds its shape and flavor beautifully.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!