Description
This Gluten-Free Vegan Almond Cake is a moist, tender, and flavorful dessert perfect for those following gluten-free and vegan diets. Made with almond flour, gluten-free cornstarch, and aquafaba, this cake combines wholesome ingredients to create a light yet rich texture. The cake is topped with flaked almonds for added crunch and finished with a delicate vegan yogurt glaze infused with almond extract. Ideal for celebrations or an everyday treat, this cake is both nutritious and delicious.
Ingredients
Scale
Dry Ingredients
- 200 g almond flour
- 120 g gluten-free cornstarch
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 60 ml aquafaba
- ½ teaspoon lemon juice
- 150 g granulated sugar
- 100 g vegan Greek-style yogurt
- 50 ml neutral oil (e.g., sunflower or canola oil)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 160 ml almond milk
Topping and Glaze
- 2 tablespoons flaked almonds
- 90 g powdered sugar
- 2 tablespoons vegan Greek-style yogurt
- ¼ teaspoon almond extract
Instructions
- Prepare: Line the base and sides of an 8-inch cake tin with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix dry ingredients: Sift together the almond flour, gluten-free cornstarch, xanthan gum, baking powder, and sea salt into a bowl. Whisk well to evenly combine all dry ingredients, ensuring a smooth batter later.
- Whip aquafaba: Using an electric mixer, whisk the aquafaba and lemon juice for about 2 minutes until the mixture becomes foamy and light, which helps add volume and structure to the cake without eggs.
- Mix wet ingredients: In a separate bowl, whisk the granulated sugar, vegan Greek-style yogurt, neutral oil, vanilla extract, and almond extract until you achieve a smooth paste. Then stir in the almond milk. Pour this mixture into the whipped aquafaba and whisk to combine thoroughly.
- Make the batter: Gradually add the dry ingredients into the wet mixture and whisk until the batter is smooth and free of lumps, preparing it for baking.
- Assemble and bake: Pour the batter into the lined cake tin and evenly scatter the flaked almonds on top. Let the batter rest in the pan for 30 minutes while preheating your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Bake the cake for 45-55 minutes until it has risen, is golden brown, and a toothpick or knife inserted into the center comes out clean with just a few moist crumbs. If not done, continue baking in 5-minute increments as necessary.
- Cool: Allow the cake to cool in the pan for approximately 10 minutes. Then carefully remove it from the pan. Using an extra sheet of parchment paper to cover the top, flip the cake onto a wire rack and let it cool upside down to retain moisture and shape.
- Glaze: Whisk together the powdered sugar, vegan Greek-style yogurt, and almond extract in a small bowl until smooth. Once the cake is fully cooled, turn it right side up onto a serving plate, dust with a little extra powdered sugar, and drizzle evenly with the glaze for a sweet finishing touch.
Notes
- Letting the batter rest before baking helps improve texture and rise.
- Aquafaba acts as an egg replacer, providing structure for vegan baking.
- Ensure your cornstarch is certified gluten-free to maintain gluten-free status.
- Neutral oil such as sunflower or canola oil is preferred to keep flavor balanced.
- Use fresh lemon juice for best results in whipping aquafaba.
- The flaked almonds add a pleasant crunch and decorative finish.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well; wrap tightly and thaw before serving.
