Gluten Free Vegan Almond Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

Almond flour makes up the bulk of the dry mix here, giving this snacking cake a moist, tender crumb with real nutty depth, while a flax egg and plant-based milk keep the batter rich without any dairy or eggs. Almond and vanilla extract layer in warm, fragrant flavor, and a scatter of sliced almonds on top bakes up into a lightly toasted, crunchy crown. It bakes into a deep-golden round that unmolds cleanly and slices beautifully, finished with just a dusting of powdered sugar if you like a little extra sweetness. Simple pantry staples and one bowl are all it takes, making this a reliably good pick for a gluten free dessert rotation.

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Ingredients

8 servings

For the flax eggs

For the cake

2 cups almond flour
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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