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Vegan Almond Cake

A light, fluffy Vegan Almond Cake that's easy to make and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups almond flour
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 0.5 cup dairy-free milk
  • 0.33 cup vegetable oil Can replace with applesauce for a healthier option.
  • 0.25 cup raspberry jam Can be swapped for other flavors like strawberry or apricot.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 1 cup dairy-free vegan cream cheese
  • 0.5 cup powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour four 6-inch round cake pans.
  2. In a large bowl, combine almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
  3. Add the dairy-free milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
  4. Divide the batter evenly among the four prepared cake pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. For the frosting, beat the dairy-free vegan cream cheese with powdered sugar until smooth.
  2. Once the cakes are cool, spread a layer of raspberry jam between the layers and frost the top and sides with the cream cheese frosting.
Serving
  1. Serve and enjoy!

Notes

For best results, ensure ingredients are at room temperature. Can freeze for up to three months.