Gluten Free Vegan Almond Cake
Not Too Sweet, Delicious with Blueberries or Peaches
This Easy Almond Cake Recipe is delicious, yet not too sweet, and has a great affinity for fruit. Without fruit, it's a low glycemic recipe.
We love this gf vegan dessert with blueberries added, as in the picture, and it makes a highly successful batter for Peach Cobbler.
Rising and texture are the two big challenges in gf baking. Our almond cake rises nicely thanks to lemon juice + baking soda + optional xanthan gum. Ground almonds give it a lovely texture.
Total prep & cook time: 60 minutes
8 1/2 x 11 or 9 - 10 inch round single layer cake, 12 servings
Nutrition Data Per Serving, 63g (not including fruit or other optional ingredients): 250 cal, 14g fat, fat cal 121, 14g carb, 252mg sodium, 1g fiber, 8g sugars, 1g protein, 0 Cholesterol. Estimated glycemic load: 8
- 1 2/3 cup any all purpose gf flour mix
- 1/2 cup finely ground almonds or almond meal
- Optional: 1 tsp xanthan gum (omit if your gf mix already includes x gum)
- 1 tsp baking soda
- 2 tsp baking powder
- Optional: 1/4 - 1/2 tsp salt (veggie spread is usually quite salty)
- 1 1/2 Tbsp ground flax seed + 1/2 cup warm water
- 1/2 cup almond milk
- 1 Tbsp lemon juice
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2/3 cup soft (room temperature) veggie spread or vegan butter (we like organic Earth Balance)
- 2/3 cup coconut sugar or organic cane sugar
- Optional: 1 1/2 pint fresh blueberries (approximately 3 cups)
- Optional: powdered sugar
- Optional: coconut whipped cream
- Preheat oven to 375 degrees F
- Lightly oil 8 1/2 x 11 or 9 inch round cake pan and line with parchment papper
- If adding blueberries, rinse, drain and spread to dry on an old dish towel or paper towels
- Mix dry ingredients and set aside
- Blend or whisk the ground flax seed + 1/2 cup warm water + 1/2 cup almond milk + lemon juice + extracts. Set aside
- Beat the veggie butter and sugar with an electric mixer until smooth and creamy (this step can also be done in a food processor, but turn out into a bowl to finish mixing the cake to prevent overmixing)
- Add flour and wet ingredients alternately, beginning with flour. Mix on low speed each time just until incorporated. Don't overmix.
- Fold in fresh blue berries if using
- Spread batter in cake pan
- Bake at 375 degrees for 35 - 40 minutes, until browned and firm to the touch
- Set the cake on a cake rack to cool. Turn out of the pan after ten minutes.
- Allow cake to cool completely before slicing.
- Optional: Sprinkle with powdered sugar before serving (use a seive to spread powder evenly), and/or serve with non-dairy ice cream or coconut whipped cream
Frozen blueberries can be used in this cake. They are best added unthawed, and will add 5 - 10 minutes to the baking time. Fresh blueberries do work best so use them if you can.
Xanthan gum is available in most natural food stores, often in bulk, and large grocery stores. It helps with rising and binding in gf baking, but if you can't find it or don't want to use it, just leave it out. The cake will still be successful, although the texture will be more crumbly.
All purpose gf flour mixes mimic the properties of white wheat flour, but the ingredients vary from one brand to the next, and so does performance. We've found our ap gf mix pretty reliable, and it doesn't call for xanthan gum, so you have the option of using xg or not in your recipes.