Eggless Almond Cake With Orange Glaze
This eggless almond cake is moist and light with a refreshing citrus glaze. It couldn't be simpler to make, only requiring one bowl and a spatula. Serve it for tea time or a delicious Easter brunch dessert.
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
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.
Calories: 281 kcal Carbohydrates: 54 g Protein: 8 g Fat: 12 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 113 mg Potassium: 75 mg Fiber: 3 g Sugar: 17 g Vitamin A: 126 IU Vitamin C: 5 mg Calcium: 117 mg Iron: 2 mg