Pescatarian Vegan Almond Cake
Total time1 hr 10 min
Prep time15 min
Cook time35 min
4.5(9)
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Learn more →Ingredients
8 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
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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