Almond Cake Recipe Vegan: Easy, Moist, and Delicious

If you’re searching for a delightful, moist, and naturally flavorful dessert that fits perfectly into a vegan lifestyle, this almond cake recipe is an absolute must-try. Almonds bring a rich, nutty aroma and texture that elevates this cake from everyday to extraordinary.

Whether you’re vegan, dairy-free, or simply looking to try something new, this cake promises a tender crumb with just the right amount of sweetness and a hint of citrus to brighten every bite.

Perfect for celebrations, afternoon tea, or as a wholesome treat, this vegan almond cake is incredibly easy to make with pantry staples. No eggs, no dairy, and no compromise on taste!

Plus, it’s gluten-free for those who need it, making it a versatile option for many dietary needs. Let’s dive into how you can whip up this crowd-pleaser with simple ingredients and straightforward steps.

Why You’ll Love This Recipe

This vegan almond cake stands out because it combines simplicity with incredible flavor. Using almond flour gives the cake a naturally moist and tender crumb without the need for butter or eggs.

The addition of fresh lemon zest and a splash of almond milk adds freshness and subtle depth.

Unlike many vegan desserts that can be dense or dry, this cake achieves a light, fluffy texture that’s perfect for all occasions. It’s also quick to prepare, making it ideal for last-minute gatherings or when you want a homemade dessert without fuss.

Best of all, it’s allergy-friendly and naturally gluten-free, making it accessible to many.

Ingredients

• 2 cups almond flour (finely ground, blanched)
• 1/2 cup organic cane sugar or coconut sugar
• 1 tsp baking powder (gluten-free if needed)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or vegetable oil
• 1 tbsp apple cider vinegar (helps with rise)
• 1 tsp vanilla extract
• Zest of 1 lemon (for a fresh aroma)

Equipment

• 8-inch round cake pan
• Mixing bowls (large and medium)
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• Zester or grater
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease the 8-inch cake pan with a little coconut oil and lightly dust with almond flour to prevent sticking.
2. Combine dry ingredients: In a large bowl, whisk together the almond flour, sugar, baking powder, baking soda, and salt until evenly mixed.
3. Mix wet ingredients: In a separate bowl, stir the almond milk, melted coconut oil, apple cider vinegar, vanilla extract, and lemon zest until well combined.
4. Incorporate wet and dry: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix as almond flour batter can become dense.
5. Pour batter into pan: Transfer the batter into your prepared cake pan and smooth the top evenly.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden on top and spring back when lightly pressed.
7. Cool the cake: Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
8. Serve and enjoy! This cake is delicious on its own or topped with fresh berries or your favorite vegan frosting.

Tips & Variations

For an extra moist cake, you can add 1/4 cup of unsweetened applesauce or mashed banana to the wet ingredients.

If you want a more decadent dessert, try adding 1/2 cup of vegan dark chocolate chips or chopped almonds into the batter before baking. You can swap the lemon zest for orange zest for a slightly different citrus flavor, or even add a teaspoon of cinnamon for warmth.

For a gluten-free twist but with a bit more structure, you can add a tablespoon of gluten-free oat flour or tapioca starch, but the cake is perfectly fine on its own with almond flour.

Looking for a frosting? A simple mix of powdered sugar and lemon juice makes a refreshing glaze.

Alternatively, a vegan cream cheese frosting pairs beautifully for special occasions.

Nutrition Facts

Serving Suggestions

This almond cake is wonderfully versatile. Serve it warm with a scoop of vegan vanilla ice cream for a comforting dessert.

For a lighter option, pair slices with fresh berries and a drizzle of maple syrup.

It also makes a perfect base for layered cakes—simply slice horizontally and fill with vegan whipped cream and fruit preserves. Or enjoy it as a cozy afternoon snack with a cup of herbal tea or your favorite coffee.

For a festive touch, garnish with toasted almond flakes and a dusting of powdered sugar. This cake also pairs beautifully with the tangy flavors of a lemon or raspberry compote.

Conclusion

This vegan almond cake recipe is a testament to how simple ingredients can come together to create something truly special. Its moist texture, subtle sweetness, and fragrant lemon zest make it a crowd-pleaser for vegans and non-vegans alike.

Whether you’re baking for a special occasion or just because, this cake brings warmth and comfort with every bite.

Not only is it easy to make, but it also fits beautifully into various dietary lifestyles without sacrificing flavor or texture. So grab your mixing bowl, and treat yourself to a homemade almond cake that’s sure to become a favorite in your recipe collection.

For more delicious vegan recipes, check out our Blackberry Juicing Recipes or try the scrumptious 50 Cupcake Recipes for your next baking adventure.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Almond Cake Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful vegan almond cake made with simple ingredients. Perfect for any occasion and free from dairy and eggs.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“2 cups almond flour”, “1/2 cup all-purpose flour”, “1 cup coconut sugar”, “1 tsp baking powder”, “1/2 tsp baking soda”, “1/4 tsp salt”, “1 cup unsweetened almond milk”, “1/3 cup melted coconut oil”, “1 tsp vanilla extract”, “1 tbsp apple cider vinegar”, “1/4 cup sliced almonds (optional, for topping)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease a 9-inch round cake pan.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, mix almond flour, all-purpose flour, coconut sugar, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, combine almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.”}, {“@type”: “HowToStep”, “text”: “Pour wet ingredients into dry ingredients and stir until just combined.”}, {“@type”: “HowToStep”, “text”: “Pour batter into prepared pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Sprinkle sliced almonds on top if using.”}, {“@type”: “HowToStep”, “text”: “Bake for 35-40 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let the cake cool completely before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “6 g”, “fatContent”: “22 g”, “carbohydrateContent”: “15 g”}}