Vegan Almond Cake
Soft and moist vegan almond cake with a crunchy sliced almond topping. This cake comes together in one bowl and can be made gluten-free! Or check out my crunchy vegan almond cookies.
What to expect
TASTE/TEXTURE: More moist and denser than a regular vegan cake. Fluffier and has more ‘body’ than marzipan or the almond filling for a croissant!
DIFFICULTY: Easy to make. You don’t need a food processor, blender, hand mixer or any special equipment!
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Notes about the ingredients
Almond flour adds moisture and flavor. I recommend using almond flour rather than almond meal (with the almond skin still on) for a lighter vegan almond cake.
All-purpose plain flour for structure and to bind the almond flour. You cannot only use almond flour as the cake will deflate and crumble. Flax eggs, aquafaba and other common egg replacers do not work for this recipe.
Oil doesn’t only add moisture but makes the cake fluffier. For alternatives, see the section ‘Customizing this recipe’.
Dairy-free milk. I recommend choosing a higher protein plant milk, such as soy milk as it makes a more tender cake. However any milk will work, such as almond milk or oat milk.
Almond extract and lemon zest to complement the nuttiness of the almond flour.
How to make a vegan almond cake
This almond cake is easy to make as you just stir the dry ingredients in a large bowl, add the wet ingredients and mix until combined.
For the fluffiest and most flavorful vegan almond cake, here are some tips:
- Rub the lemon zest with the sugar. This releases the oil in the lemon zest and brings out more lemon flavor.
- Mix the cake batter until there are no large lumps, but not too much otherwise the final cake will be dense and stodgy.
- The final batter is meant to be quite thick! This recipe works best with a thicker batter as a thinner batter is more likely to sink when baked.
Tips for baking the cake
For extra crunch and almond flavor, I love decorating this cake with sliced almonds!
In most ovens, the almond topping will not burn. However, if your oven has a strong top heating element, your almonds may brown too quickly. If you know your oven tends to burn cakes on top, I recommend covering your cake pan with aluminum foil at the beginning of baking.
With the exception of a burning cake, I strongly recommend avoiding opening the oven door in the first 45 minutes of baking. Almond flour is a delicate gluten-free flour so inconsistent oven heat will more likely make your cake sink.
Adding other ingredients to this cake
This cake is lovely by itself! However, the following ingredients will complement the cake:
- Chocolate chips
- Dried fruit such as cranberries
- Dried coconut
- Fresh raspberries
For an apple almond cake, make the gluten-free version of my vegan apple crumble cake. It uses a combination of almond flour and gluten-free all-purpose flour!
Customizing the recipe
Yes, I tested this cake replacing all-purpose flour with all-purpose gluten-free flour and it worked well! However, some brands of gluten-free flour are more absorbent so, if your batter is very thick, I suggest adding a dash of dairy-free milk.
It depends on what kind of cake you’re after. I tested this cake with as little as 1/2 cup all-purpose flour (and more almond flour) but it resulted in an overly moist cake that sunk and had a wet marzipan texture.
If you want a 100% almond flour recipe, see my vegan almond flour shortbread.
I tested this recipe in a regular 12-cup muffin tin and the muffins spread and deflated. Instead, I recommend checking out my vegan almond muffins recipe.
You may also like my vegan almond cookies, and almond croissant cookie bars.
You can experiment by replacing it with applesauce or mashed banana. In my tests, replacing the oil with other ingredients made the cake denser.
Alternatively, check out my other vegan cakes that use almond flour and don’t have added oil:
– Whole Orange Cake
– Whole Lemon Cake
– Flourless Chocolate Cake
– Strawberry Cake
More vegan desserts using almond flour
Follow Rainbow Nourishments on Instagram, Facebook, TikTok and Pinterest, and subscribe via email to receive all of our latest recipes!
Vegan Almond Cake
Ingredients
Dry ingredients for almond cake
- 2 cups (200g) almond flour / blanched almond meal
- 1 ½ cup (190g) all-purpose plain flour, or gluten-free all-purpose flour (use grams, note 1)
- 1 cup (200g) granulated sugar, (note 2)
- 3 teaspoons baking powder
- 2 teaspoons lemon zest, or orange zest, optional
- Pinch of salt
Wet ingredients for almond cake
- 1 cup (250g) dairy-free milk
- ⅓ cup (85g) neutral flavored oil, light olive oil or melted vegan butter
- 2 teaspoons apple cider vinegar, or lemon juice, optional (note 3)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
To decorate (optional)
- ½ cup (45g) sliced almonds
- powdered sugar / icing sugar
Instructions
- For the best results, I recommend using a digital scale to weigh the ingredients for this recipe. It's difficult to accurately measure the key ingredients using cups and this recipe has been tested using grams (except the smaller ingredients).
Making the vegan almond cake:
- Preheat the oven to 180°C (350°F). Grease or line an 8-inch (20 cm) springform or loose bottom cake pan that's at least 2-inch or 5cm tall with parchment paper.
- Add all the dry ingredients to a large mixing bowl and whisk until the mixture is well combined. Add all the wet ingredients to the flour mixture and mix until just combined. The batter should be quite thick.
- Scoop the cake batter into your cake tin. Smooth the top of the cake with a spoon or spatula. Generously sprinkle the sliced almonds on top.
Baking the cake:
- Bake the cake for 50-60 minutes. The cake is ready when you can insert a toothpick in the middle and it comes out with no wet batter (a few moist crumbs are fine). For a cake with a slightly fudgy marzipan-like center, underbake the cake by 5 minutes. Allow the cake to cool in the cake pan for 30 minutes then cool on a wire rack.
- To serve, dust the cake with powdered sugar. Serve with fresh berries, yogurt or as desired. Store leftovers in an airtight container at room temperature for 1 day, in the fridge for up to 5 days or in the freezer for up to 1 month.
Notes
- I recommend using grams because not all brands of gluten-free all-purpose flour have the same volume measurements as regular all-purpose flour. Some brands will also make the cake batter much thicker than pictured. If so, add a dash of dairy-free milk to ensure the cake isn’t dry.
- This amount of sugar creates a mildly sweet cake. You can decrease the sugar to 3/4 cup (150g) but your cake will be denser and you may be able to taste the baking powder.
- The vinegar or lemon juice reacts with the dairy-free milk to make vegan buttermilk and makes a cake more tender. You will not be able to taste the vinegar or lemon juice in the final cake.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
I have been looking for an almond cake to bake for my mom, and this one looks amazing! But she is allergic to vanilla. Do you think that I could omit the vanilla extract and just use extra almond to make up for it?
Hi Emmaline, yes you can omit the vanilla! Some almond extracts are quite strong, so it might be better to use just 1/2 tsp of almond extract, unless you want a stronger marzipan flavor. Hope that helps!
Thank you x a million. Always looking for good recipes during Orthodox lent periods. I had to take my final product to a friend so she can have some! This will be a staple of mine. I was a little short on almond meal, just made it up with the flour. Worked out just fine. Love it.
Hi Anna, I’m thrilled that you loved this cake! And glad that it worked with some flour instead of the almond flour! Thanks soo much for letting me know 🙂
Have made this recipe multiple times and get lots of compliments from everyone who tries it! I made it using gluten free plain flour and 1/4 tsp xanthan gum without the zest or almond extract.
Hi Maddie, I’m thrilled that you’ve made this cake on repeat, and that it’s enjoyed by everyone! And good to hear that you made it gluten-free too. Thanks so much for your feedback 🙂
Delicious! Followed recipe exactly, turned out perfectly, will definitely make again and again …
Hi Dawn, that’s wonderful to hear!! Thanks so much for your lovely feedback 🙂
Can I replace all purpose flour with whole wheat flour?
Yes, I would just add an extra dash of milk so the cake isn’t too dry.
Loved this so much! It has now become my responsibility to bake this every week for my family and friends!
Aw, I’m honoured that you’ve made this cake repeatedly and that you enjoy it so much! Thanks so much 🙂
Baked this cake using stevia and turn out great. It’s delicious and my family loved it and kept asking me to bake more. 😂Thanks for sharing Anthea!
Hi Ratha, I’m so glad that you enjoyed this cake, and that it turned out well with stevia! And haha, it sounds like you’ve become the resident baker in your family :). Thanks so much for your lovely feedback!
Hi there. Is the oven temperature for fan forced or top and bottom heat please?
Thank you. Cannot wait to make this
Hi Nicole, the listed temperature is for ovens with top and bottom heat. Hope that helps!
I want to make this but had a question. Does this cake freeze well?
Hi Charlene, yes it does freeze well but the topping will lose its crunch. Hope that helps!
Ricetta super facile, veloce e molto buona. Complimenti e grazie per averla condivisa ❤️
Hi Vania, I’m so glad that you enjoyed this cake! Thanks for your review x
Best of best
Glad you enjoyed this cake!
Delicious!! 😋. I made this cake this morning and my hubby said the smell was wonderful and could not wait. He ate as large portion, but since it was warm it crumbled a little on the sides, not big deal. I ate a little piece with my coffee and omg the texture is wonderful and the subtle almond flavor is amazing. I used avocado oil and orange zest.
I wanted to make it for my sister, tomorrow is her birthday,but I just realized that I only have self-rising flour (won’t usé as much baking powder) and caster sugar can I sub these for the ingredients you indicated.?
You know what?I will try them… I’ll keep you posted 😊
I’m so glad that you both enjoyed this cake!!! And how lovely of you to make the cake for your sister too. Yes, it will still work well with self-rising flour (maybe decrease the baking powder to around 3/4 teaspoon) and caster sugar too. I hope that helps and can’t wait to hear how you go!
It’s so delicious!! Just made this the other night for 50 minutes, lemon zest and light olive oil. It turned out so well! My family said felt like it’s fancy bakery but even better.
Hi Nicole, aw I’m so happy that you and your family enjoyed this cake!! Thanks so much for your feedback 🙂
Can I use a sugar substitute like stevia?
I haven’t tested it, but you should be able to. Brands of granulated stevia-based sweeteners vary a lot, so the final cake might be a little different.
This turned out so well! I wasn’t expecting the cake to rise as much as a nonvegan, all-regular flour cake would. But it’s still as light as I hoping. I served this with a strawberry-rhubarb compote
Hi Rachel, aw that’s great to hear!!! And serving it with a fruity compote would be delicious. Thanks so much for your feedback 🙂
Is it possible to make these as cupcakes instead of a cake?
Hi, I tested these as cupcakes this week, and they spread out a little but are still delicious. I’m hoping to publish an almond muffin recipe very soon, so stay tuned!
I made this the other day with the orange zest, olive oil, and topped with almonds. Baked for 50 mins. Omg it was deliciousssss. My family ate it out in one sitting lol
Hi Tricia, that sounds ammmazing and it makes me want to bake the cake again! And I’m so glad that it went down well with your family haha! Thanks for your wonderful feedback 🙂
I made this today with melted vegan butter, not oil. I also left out the lemon zest and almond extract. It was wonderful. Cooked it 55 minutes in a square 8-inch baking pan. It reminds me of an almond croissant. I also love the almond cookie recipe.
That sounds wonderful and great to know that it works similarly in a square pan. I’m so happy that you enjoyed this cake and the almond cookie recipe! Thanks so much for your review 🙂