This vegan almond cake is the perfect tea time treat. Moist, tender and frosted with a fresh orange glaze, this cake would be be a perfect after dinner dessert or Easter brunch cake. You'd never guess that it's dairy and egg free!
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Almond cake recipes are popular all over the world. In Spain, the traditional almond cake is called Tarta De Santiago; in France, they enjoy mini almond cakes called financiers, and in India you can make yourself a Badam Katli. Every country seems to have their own national version of this special cake.
I wanted to created an vegan version of almond cake that was light, moist and full of refreshing citrus flavor. After three tries (whew!), I think I've landed on the perfect combination of ingredients to produce a moist but light cake that's dairy-free and eggless.
Let's get started!
Related Post: Vegan Biscoff Cheesecake
🛒Ingredients & Notes
- Soy Milk: Soy milk adds moisture and binds the ingredients together when curdled with lemon juice to make a vegan buttermilk substitute. I like to use soy milk when baking vegan cakes, because it has the highest protein content. However having said that, any plain, unsweetened non-dairy milk can be substituted.
- Lemon Juice: Curdles the soy milk to provide lift and lightness similar to traditional buttermilk in cakes. Apple cider vinegar or white vinegar could also be used.
- Vegetable Oil: Adds moisture and richness. You could substitute another neutral-tasting oil like canola or coconut.
- Vanilla: Infuses the cake with warmth and sweetness. Alcohol-free vanilla extract is fine for vegan diets.
- Caster Sugar: Sweetens the cake and helps provide tenderness to the crumb. Granulated sugar can be used instead.
- Almond Flour: Adds nutty flavor and lovely, delicate texture. Very finely ground almonds will work in a pinch, but I recommend using almond flour for the best results.
- All-Purpose Flour: Provides structure and that classic cakey texture. For gluten-free, use your favorite gluten-free flour blend.
- Baking Powder & Baking Soda: Leaven the cake to give it rise and lift. Be sure they are fresh and labeled gluten-free if required.
- Confectioners' Sugar: Sweetens the glaze deliciously. More can be added for a thicker glaze.
- Orange juice & zest - Lend a bright, refreshing citrus flavor to complement the almonds.
👨🍳How To Make Vegan Almond Cake
- Step 1 - Prepare Your Cake Pan: Preheat your oven to 350° F (180° C). Grease an 8 inch cake pan and line the bottom with parchment paper. I used a spring-form cake tin, but if you grease the pan well, any cake pan will work.
- Step 2 - Make Your Vegan Buttermilk: Combine your soy milk and lemon juice in a small bowl. Set aside for 5 minutes to thicken and curdle. This is your vegan buttermilk.
- Step 3 - Mix Your Wet Ingredients: Next, in a large mixing bowl, stir together your vegan buttermilk, vegetable oil, caster sugar and vanilla .
- Step 4 - Add Dry Ingredients: Now add your almond flour, all purpose flour, baking soda and baking powder to the wet ingredients and stir gently until there's no lumps. Be careful not to over mix your cake batter.
- Step 5 - Pour Your Batter Into Pans: Pour your cake batter into the prepared cake pan and bake for 35-40 minutes.
- Step 6 - Prepare Your Own Glaze: While your cake is baking, prepare your orange glaze. Combine the confectioner's sugar, orange juice and orange zest in a bowl. If the glaze is too thick, add a bit more orange juice...if it's too thin, add a bit more powdered sugar until you get the consistency you prefer.
- Step 7 - Glaze The Cake: Allow the cake to cool fully . Now pour the glaze over the top and scatter with slivered almonds. Enjoy this delicious egg free almond cake!
- When mixing the "vegan buttermilk", make sure to let it sit for at least 5 minutes after adding the lemon juice to allow it to curdle properly. This helps create lift and lightness in the cake.
- Be very gentle when folding the dry ingredients into the wet ingredients. Overmixing will result in a dense, tough cake. Mix just until there are no streaks of flour left.
- Check for doneness early - test with a toothpick or skewer. This cake can overbake quickly due to the almond flour. It should spring back lightly when touched.
- Allow the cake to cool completely before glazing or it will absorb too much glaze and become soggy. Cool it right side up on a wire rack.
- If your glaze is too thin, add a bit more confectioners' sugar. If it's too thick, add drops of soy milk or orange juice until you achieve the right drizzling consistency.
Tips For Success
💡How To Customize This Cake
Flavor Add-Ins
- Stir in 1⁄4 cup cocoa powder for a chocolate almond cake
- Swirl in raspberry, strawberry, or other fruit juices instead orange juice for the glaze.
- Add 1 teaspoon of almond extract and 1⁄2 cup slivered almonds for even more nutty intensity.
- Mix in spices like cinnamon and cardamom or citrus zest.
Glaze & Topping Ideas
- Drizzle salted caramel or chocolate ganache over the cake. Try my vegan dulce de leche recipe.
- Coat in a tangy vegan cream cheese glaze frosting.
- Decorate with toasted coconut flakes, chopped nuts, or vegan sprinkles.
- Sandwich together with fresh fruit fillings like mango, strawberry, or lemon curd.
Shape Variations
- Make mini almond cakes in a muffin pan.
- Bake as cupcakes and frost with vegan buttercream.
- Pour into a bundt pan for a beautiful presentation.
- Layer two cake rounds with preserves for a showstopper cake.
❄️Storage Instructions
I recommend covering any leftover cake tightly in plastic wrap or storing in an airtight container. The cake will stay fresh at room temperature for 2-3 days. Simply keep it covered on the counter during this time.
For longer storage in the refrigerator, place the wrapped cake on a plate or in a container in the fridge up to one week. Allow the chilled cake to come to room temperature before serving - this will allow it to regain its nice, fluffy texture.
This cake also freezes exceptionally well. Wrap the cake very tightly in a double layer of plastic wrap and then foil, squeezing out all the air. Freeze for up to 3 months. When you're ready to serve it, thaw the frozen cake overnight in the refrigerator. Unwrap it and bring it to room temperature before decorating and serving.
🙋Frequently Asked Questions
Yes, this vegan almond cake can easily be made gluten-free! Here's how:
1. Use gluten-free all-purpose flour instead of regular all-purpose flour.
Be aware that gluten-free flour mixes tend to be heavier and more dense. You may need to adjust the recipe to work with the specific flour blend you choose. For example, try reducing the amount of flour to 1 ½ cups.
2. Take care not to overmix once you add the gluten-free flour. This will help give the cake a lighter, more fluffy texture even with the heavier gluten-free flours.
3. Allow the cake to cool completely before glazing and serving. This will allow the structure to set up, preventing crumbling when you cut the cake.
4.For extra insurance from crumbling, you can double up on parchment paper when lining the cake pan - place a square on the bottom and also line the sides with a parchment strip. This will make removal easier.
If you don't have almond flour, you can use an equivalent amount of finely ground blanched almonds or almond meal. Just make sure there are no large pieces or chunks in the almond substitute. You can also experiment with other nut flours like cashew or hazelnut flour. The cake may turn out slightly different in flavor and texture.
No problem! Any unsweetened non-dairy milk like almond milk, oat milk or coconut milk can be substituted for the soy milk in this recipe. Just make sure it's plain and unflavored. The milk creates the moisture and binder needed for the cake, so don't omit it altogether. Stick with the 1 ¼ cup measurement for best results no matter what milk you use.
Vegan Strawberry Cake
You might also love this luscious 3-layer fluffy strawberry cake with a vegan strawberry buttercream dressing.
Craving More Easy Vegan Recipes?
Healthy Chocolate Chickpea Ice Cream
Easy Vegan Madeleine Cakes Dipped In Chocolate
Peanut Butter Cookies With Almond Flour
Dark Chocolate And Peppermint Bark
📖 Recipe
Vegan Almond Cake With Orange Glaze
Ingredients
- 1¼ cups soy milk
- 1 teaspoon lemon juice
- ¼ cup vegetable oil
- 1½ teaspoons vanilla extract
- ¾ cup caster sugar
- 2 cups almond flour
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Orange Glaze
- 1¼ cups confectioners' sugar
- 2 teaspoons orange zest
- 2 tablespoons freshly squeezed orange juice
Topping
- ¼ cup slivered almonds
Instructions
- Preheat the oven to 350° F (180° C). Grease an 8 inch cake pan and line the bottom with parchment paper. see note 1
- Combine the soy milk and lemon juice in a small bowl. Set aside for 5 minutes to thicken and curdle. This is your vegan buttermilk.
- In a large mixing bowl, stir together the vegan buttermilk, vegetable oil, caster sugar and vanilla .
- Add the almond flour, all purpose flour, baking powder, baking soda and salt to the wet ingredients. Stir until everything is well combined, being careful not to over mix.
- Pour the cake batter into the cake pan and bake for 35-40 minutes.
- Remove the cake from the pan, and transfer it to a cooling rack. Allow the cake to cool before icing.
For The Orange Glaze
- Combine the confectioners sugar, orange zest and orange juice in a mixing bowl.
- Once the cake has cooled, pour the orange glaze over the top. Sprinkle with slivered almonds (optional)
Notes
- I used a springform pan, but any eight inch cake pan will do. Be sure to let the cake cool fully before turning it out of the pan and glazing.
❄️Storage Instructions
I recommend covering any leftover cake tightly in plastic wrap or storing in an airtight container. The cake will stay fresh at room temperature for 2-3 days. Simply keep it covered on the counter during this time. For longer storage in the refrigerator, place the wrapped cake on a plate or in a container in the fridge up to one week. Allow the chilled cake to come to room temperature before serving - this will allow it to regain its nice, fluffy texture. This cake also freezes exceptionally well. Wrap the cake very tightly in a double layer of plastic wrap and then foil, squeezing out all the air. Freeze for up to 3 months. When you're ready to serve it, thaw the frozen cake overnight in the refrigerator. Unwrap it and bring it to room temperature before decorating and serving.Nutrition
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Dessert Recipes
A little dessert is a cornerstone part of a healthy, balanced diet.
Oskar
Easy to follow instructions. I do not bake, but I love Almonds...this was quite a tasty cake... I've tried vegan cakes before and they've not been nice, but this recipe is really tasty.. I've given up meat and dairy products for lent, so this was a great dish to satisfy my craving for a dessert.
Now to try another recipe from this website. This is my go to website now.
Keri Bevan
Thank you so much for your feedback!