Vegan Almond Cake

The Vegan Almond Cake can be prepared in only 50 minutes. The ingredients are all vegan-friendly. Preparation of this cake is actually really simple and understandable. Also, the equipment is not too much or too complicated. Vegans will not have any guilt in the consumption of this Vegan Almond Cake. The cake becomes soft and delicious after it bakes. The flavor in this cake is not too strong; rather, it is slight. Heaviness does not come along in this cake; rather, you can have this as a lighter dessert option. You can have this cake for tea time, occasions, events, birthdays, celebrations, parties, gatherings, or as a sweet snack after dinner or lunch.

STATS:

• Cook time: Thirty-five minutes
• Prep duration: Fifteen minutes
• Serving size: 1 slice
• Serving: 8 slices
• Course: Dessert
• Number of calories: 210 kcal
• Cuisine: American
• Total time: 50 minutes
• Diet: Vegan

EQUIPMENT:

• Oven
• Baking paper
• 8-inch cake pan
• Measuring spoons & cups
• Whisk
• Mixing bowl

INGREDIENTS:

• ¾ cup all-purpose flour
• 1 ½ cups almond flour
• ¾ cup sugar
• One tsp baking powder
• Quarter tsp salt
• ⅓ cup vegetable oil
• One tbsp lemon juice
• ½ tsp baking soda
• 1 cup almond milk
• One tsp vanilla extract
• ¼ cup sliced almonds (optional)

INGREDIENT NOTES:

ALMOND FLOUR:

• The consistency of the cake will become soft with the use of almond flour, which will also provide a nutty taste to the dessert. An alternative for this can be cashew flour.

ALL-PURPOSE FLOUR:

• Since almond flour is heavy, this flour will help maintain it. All-purpose flour will provide a basic shape to the dessert. Try using whole wheat flour for substitution.

SUGAR:

• Moisture comes along with the use of sugar in this cake, and the use of sugar will help to include the sweet taste as well. Use coconut sugar as a substitute.

BAKING POWDER:

• Baking powder is useful in lifting the dessert inside the oven. The consistency also gets lighter with its addition. If you do not have this, use a bit of vinegar + more baking soda.

BAKING SODA:

• This product does its reaction along with lemon juice, which is also helpful in raising the dessert. For an alternative, you can utilize just the baking powder.

ALMOND MILK:

• Moisture comes along with the use of almond milk. You can also try the use of coconut milk or soy milk.

VEGETABLE OIL:

• We will need to add oil to the cake to maintain tenderness for a longer time. Applesauce can also work fine in place of vegetable oil.

LEMON JUICE:

• The consistency of the cake becomes better with this ingredient. Apple cider vinegar can also be an option to consider.

VANILLA EXTRACT:

• The taste of the cake easily improves with the use of vanilla extract. If you need a substitute, use a smaller amount of almond extract.

SLICED ALMONDS:

• These are actually optional to include on top of the cake, which can give the overall dessert a nicer look and also include a crunchy element. Another idea can be the use of walnuts (chopped).

INSTRUCTIONS:

1. Warm your oven to 180°C.
2. Place the baking paper on the cake pan accordingly.
3. Combine the dry components for the cake, except almonds, in a bowl.
4. Mix all the wet products using another bowl.
5. Take the wet mixture and add the dry one.
6. Mix the batter gently.
7. Then transfer this mix into the cake pan.
8. Spread the almonds if you prefer the use of them.
9. Baking time is only 35 minutes for this cake.
10. Wait for the cake to cool down and then slice it up.
11. Enjoy your delicious almond cake.

SERVING SUGGESTIONS:

• This cake will go perfectly with some coffee or even tea.
• You can consider sprinkling some powdered sugar over the cake for decoration.
• Another decoration idea can be berries on top.
• Spread some maple syrup on top of this cake to have an extra taste.

TIPS:

• Be sure not to mix the cake batter too much, or its consistency will change.
• When using the components for the cake batter, use the ones at normal temperature.
• To see if your cake is baked or not, try putting a toothpick in the center.

STORAGE INFORMATION:

FRIDGE:

• The cake needs storage inside a sealed vessel for only 5 days.

FREEZER:

• You will need to wrap up the separate pieces of this cake and then place them for only 2 months.

FAQs:

Can I turn this cake into cupcake shapes?

• You can use a muffin tin to prepare cupcakes from this recipe; just bake them for about 22 minutes.

Is it fine to exclude the addition of sliced almonds?

• You can skip the additional almonds if you desire.

NUTRITIONAL INFORMATION:

Fat: 12 grams

Iron: 1.8 g

Net carbs: 18 g

Potassium: 180 g

Total carbs: 22 grams

Fiber: 4 g

Protein: 6 g

Calcium: 90 g

Sodium: 140 grams

Calories: 210 kcal

Vitamin A: 120 IU