Description
A delightful vegan almond cake that brings nostalgia and flavor, reminiscent of cherished childhood memories.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup dairy-free cream cheese
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and prepare your four cake pans by greasing and flouring them.
- In a large bowl, combine the almond flour, all-purpose flour, sugar, baking soda, and salt. Whisk together until well incorporated.
- Add the almond milk, vegetable oil, and vanilla extract to the dry mixture. Mix until smooth, about 2 minutes.
- Evenly divide the batter into the prepared cake pans. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Layer the cooled cakes, spreading dairy-free cream cheese frosting and raspberry jam between each layer.
- Frost the top and sides of the cake with the remaining cream cheese frosting. Decorate as desired.
- Slice and enjoy your Vegan Almond Cake masterpiece!
Notes
For best results, ensure ingredients are at room temperature. This cake can be made ahead and also freezes well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan cake, almond cake, dessert, nostalgic baking, plant-based recipe
