This eggless 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!
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 eggless, 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, and all without eggs or dairy.
Let's get started!
How To Make Eggless Almond Cake
- Preheat your oven to 350° F (180° C). Grease an 8 inch cake pan and line the bottom with parchment paper. I used a springform cake tin, but if you grease the pan well, any cake pan will work.
- 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.
- Next, in a large mixing bowl, stir together your vegan buttermilk, vegetable oil, caster sugar and vanilla .
- 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.
- Pour your cake batter into the prepared cake pan and bake for 35-40 minutes.
- 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.
- 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!
Did You Make This Recipe?
Download My Free Vegan Grocery List
Ready to getting your next shopping trip organized? I've put together a printable vegan shopping list that will help beginner vegans navigate the grocery store aisles.
Frequently Asked Questions About This Recipe
I haven't tried, but I would assume that you could substitute your favorite gluten free flour blend for the all purpose flour.
Store it in an airtight container in the fridge for up to five days.
Let the cake cool completely and, if you wish, divide it into individual pieces. Lay the pieces out on a parchment lined baking sheet and freeze for two hours. Transfer the frozen pieces of almond cake to an airtight container, and freeze for up to two months.
Craving More Easy Vegan Recipes?
Eggless Almond Cake With Orange Glaze
- 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
- 1¼ cups confectioners' sugar
- 2 teaspoons orange zest
- 2 tablespoons freshly squeezed orange juice
- ¼ cup slivered almonds
- 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)
- 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.