Description
A moist and fluffy Gluten-Free Vegan Almond Cake made with almond flour, gluten-free cornstarch, and aquafaba. This cake is delicately flavored with almond and vanilla extracts, topped with flaked almonds, and finished with a light vegan yogurt glaze. Perfect for those seeking a dairy-free, gluten-free dessert that is both simple to prepare and irresistibly 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 (such as sunflower or canola oil)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 160 ml almond milk
Toppings 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 ensure easy removal after baking.
- Mix dry ingredients: In a mixing bowl, sift together the almond flour, gluten-free cornstarch, xanthan gum, baking powder, and sea salt. Whisk them thoroughly to combine evenly.
- Whip aquafaba: Using an electric mixer, whisk the aquafaba and lemon juice for 2 minutes until it becomes foamy and light.
- Mix wet ingredients: In a separate bowl, whisk the granulated sugar, vegan Greek-style yogurt, neutral oil, vanilla extract, and almond extract to create a smooth paste. Gradually whisk in the almond milk. Then pour this mixture into the whipped aquafaba and whisk until well combined.
- Make the batter: Add the dry ingredients into the wet ingredient mixture and whisk gently to form a smooth, lump-free batter.
- Assemble and bake: Pour the batter into the prepared cake tin and sprinkle the flaked almonds evenly on top. Let the batter rest in the pan for 30 minutes while you preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Bake for 45-55 minutes until the cake is risen and golden brown. Test doneness by inserting a toothpick or knife—it should come out clean with a few crumbs. If needed, continue baking in 5-minute increments.
- Cool: Allow the cake to cool in the tin for about 10 minutes before carefully removing it. Place a sheet of parchment paper over the top and flip the cake onto a wire rack to cool completely upside down.
- Glaze: In a small bowl, whisk together powdered sugar, vegan Greek-style yogurt, and almond extract until smooth. Once the cake is cooled, transfer it to a serving plate, dust with extra powdered sugar, and drizzle the glaze evenly over the top.
Notes
- Ensure the aquafaba is whipped properly to help the cake rise and achieve a fluffy texture.
- Letting the batter rest for 30 minutes before baking helps improve the cake’s texture.
- You can substitute almond milk with any other plant-based milk if preferred.
- This cake is best stored in an airtight container and can be enjoyed within 3-4 days.
- For extra flavor, toast the flaked almonds lightly before sprinkling on top.
