This recipe for vegan almond cake is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Jessie Grearson. For moisture, Jessie uses Almond Plus Protein AlmondMilk from So Delicious.
This rich vegan almond cake contains a quadruple dose of almonds plus a pine nut topper!
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Vegan Almond Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan and vegetarian.
Almond Cake with Lemon Pignoli Topping
Author: Jessie Grearson
Ingredients
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
Topping:
- 1 tablespoon sugar + 1 teaspoon lemon zest
- 2 tablespoons pine nuts
Instructions
- 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.
- 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.
- Sprinkle top with sugar-zest. Finally, Sprinkle pine nuts over top of cake.
- 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!
Notes
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!
