Almond Cake (WFPB, Vegan, Oil-free)
This tender, light, fluffy cake is heaven with coconut whipped cream and berries!
Servings 16 slices
Ingredients
- 1.25 cup flour (white, whole wheat, spelt, oat flour or gluten-free all purpose should work)
- 2 cups blanched almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp turmeric (if you want yellow cake)
Wet
- 1 cup organic cane sugar
- 1/2 cup applesauce
- 1 cup plant milk
- 1 TBSP lemon juice
- 2 tsp vanilla extract or 1 tsp almond extract
For topping
- 1 can full-fat coconut milk or coconut cream
- 1/2 cup powdered sugar
- 1 pinch salt
- 1 splash vanilla extract
- 3 cups fresh berries, sliced
Instructions
- Prepare two 7-inch cake pans by lining them with parchment paper and greasing the sides with olive oil. Preheat oven to 350 degrees.
- Mix milk and lemon juice together and let sit a minute to create "buttermilk."
- Grind cane sugar in a blender until fine. Stir together with the wet ingredients so the sugar dissolves.
- Mix dry ingredients together in a separate bowl, then fold into the wet and stir gently until just combined.
- Pour evenly into the two pans. Bake 30-35 minutes until it bounces back when touched, and the cakes are golden brown. Let cool completely in the pan, then gently flip them onto a cooling rack.
Coconut whipped cream
- Place can of coconut milk in the fridge the night before, or at least 30 minutes before making whipped cream, so the cream separates from the water. Do not shake.
- Open the can and spoon the separated cream from the top (leaving the water in the can--save that for oatmeal, smoothies, etc) into a bowl, and add the powdered sugar, salt, and vanilla. Use an electric mixer to beat until fluffy. Serve immediately, or keep cool for up to several hours before serving.
- Serve each slice with a dollop of heavenly whipped cream and juicy, ripe berries.
Notes
Gluten-Free: Although I haven't tested it yet, I would make this gluten-free by doing 3/4 cup all-purpose gluten free flour, and 3/4 cup oat flour (made of certified GF oats).
