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Gluten-free vegan almond cake garnished with almonds and served on a white plate.

Gluten-Free Vegan Almond Cake

A deliciously nutty and tender gluten-free vegan cake that captures the essence of fall, perfect for guests with dietary needs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Servings 8 servings
Calories 200 kcal

Ingredients
  

Dry Ingredients

  • 2 cups almond flour (finely ground) Spoon and level to avoid density.
  • 1/2 cup gluten-free oat flour
  • 3/4 cup coconut sugar or unrefined cane sugar
  • 2 teaspoons baking powder (gluten-free)
  • 1/4 teaspoon fine sea salt

Wet Ingredients

  • 1 cup unsweetened almond milk (or other plant milk)
  • 1/3 cup neutral oil (sunflower or light olive oil)
  • 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes = flax “eggs”) Prepare flax eggs before mixing.
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract (optional, for extra almond flavor)
  • 1 unit Zest of one orange (optional, seasonal touch)

Instructions
 

Preparation and Preheating

  • Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment for easy release.

Make the Flax 'Eggs'

  • Combine ground flaxseed and water in a small bowl; set aside until thickened (about 5 minutes).

Mix Dry Ingredients

  • In a large bowl, whisk together almond flour, oat flour, coconut sugar, baking powder, and salt until evenly combined.

Combine Wet Ingredients

  • In a separate bowl, whisk almond milk, oil, vanilla, almond extract, and orange zest. Stir in the flax 'eggs.'

Bring It Together

  • Pour the wet mixture into the dry ingredients and fold gently until just combined. Be careful not to overmix; the batter will be slightly thick.

Bake

  • Transfer batter to the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden.

Cool and Serve

  • Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Serve warm or at room temperature with berries, a dusting of powdered sugar, or a dollop of dairy-free cream.

Notes

Measure flours accurately to avoid a dense cake. Avoid overmixing to keep the cake tender. Check oven temperature with a thermometer for even baking. You can make the batter ahead and refrigerate for up to 24 hours. Adding applesauce can increase moisture.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 22gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 6g
Keyword Almond Cake, Gluten-Free Cake, Healthy Baking, Seasonal Baking, vegan dessert
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