Almond Cake with Lemon Pignoli Topping
For Cake:
  • ¾ cup almond meal
  • ½ cup sifted cake flour (all purpose may be substituted)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup sugar
  • ¼ cup So delicious Dairy Free Original Almond Plus AlmondMilk
  • ½ teaspoon lemon zest
  • ¼ cup silken tofu
  • ⅓ cup good quality extra-virgin olive oil
  • ⅓ cup marzipan/almond paste
  • ½ teaspoon almond extract
  • 1 tablespoon sugar + 1 teaspoon lemon zest
  • 2 tablespoons pine nuts
  1. Preheat oven to 300ºF and prepare an 8-inch baking pan: place a parchment circle on bottom of pan, and spray it and sides well with cooking spray.
  2. Whisk together dry ingredients (almond meal, flour, salt, baking powder and soda). In a blender, blend together sugar, almond milk, zest, tofu, olive oil, marzipan and almond extract until smooth and light yellow in color. Make a well in dry ingredients and stir in blended ingredients; stir just until batter is smooth. Pour into prepared pan.
  3. Sprinkle top with sugar-zest. Finally, Sprinkle pine nuts over top of cake.
  4. Bake, rotating pan once mid way through, for about 40 – 45 minutes, depending on your oven. Center needs to cook through completely. Let cool in pan, then invert carefully, remove parchment and cool completely on a rack. Enjoy!
Cook’s note: be careful flipping this delicious cake. It has a delightful texture—moist on inside but crisp on the outside--but will break if treated roughly!
Recipe by Go Dairy Free at