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–+ servings
Vegan almond cake on a cake stand.

Vegan Almond Cake With Orange Glaze

Keri Bevan
This vegan 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.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Italian
Servings 10 servings
Calories 345 kcal

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

  1. 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

Calories: 345kcalCarbohydrates: 54gProtein: 8gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 113mgPotassium: 94mgFiber: 3gSugar: 17gVitamin A: 124IUVitamin C: 5mgCalcium: 124mgIron: 2mg
Keyword vegan almond cake
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