Vegan Almond Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

4.5

(9)

This golden, almond-scented cake is the kind of dessert that makes people ask for the recipe before they've even finished their slice. The combination of almond flour and almond extract gives it a deep, nutty fragrance and a tender, slightly dense crumb that feels genuinely indulgent. Flax eggs — made by simply stirring ground flaxseed into water and letting the mixture gel — do a beautiful job of binding everything together, so you'd never miss the eggs. Melted vegan butter and plant-based milk keep the batter rich and moist, while organic cane sugar adds just the right sweetness without any animal-derived processing concerns. The optional scatter of sliced almonds on top toasts up during baking into a lightly crunchy, bakery-worthy finish. A dusting of powdered sugar right before serving makes it look effortlessly elegant. It slices cleanly into 8 generous portions, making it a reliable choice for dinner parties, birthdays, or any occasion where you want to impress without spending all day in the kitchen.

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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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