Almost like vanilla cake meets marzipan, with a texture a little more dense than a regular cake that tastes rich and light all at once!
Baking gluten-free without eggs can be tricky! In fact, it took me all of 13 trials to get this recipe right (and add another 2-3 tests of the final cake just to be sure!).
I landed on a combination of almond flour, cornstarch, and a touch of xanthan gum to form the "gluten-free flour blend" for this incredibly tasty cake.
🧾 Ingredients
Here's everything you need to make this vegan almond flour cake:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Almond Flour: This will often be labeled as "ground almonds". If in doubt, go for blanched ground almonds/almond meal with a light, uniform color without specs of almond skin throughout.
- Cornstarch: This is a must for the structure of the cake, as regular wheat flour (which we are trying to mimic) contains around 75% starch. Theoretically, you could use ground arrowroot at the same ratio, but tapioca starch will not work for this recipe (I've tried it!).
- Xanthan Gum: A binding agent that helps mimic gluten and improves the structure and texture of the cake.
- Aquafaba: This is the viscous liquid found in a jar or tin of chickpeas. It helps to mimic the function of egg whites, introducing lightness to the cake. It's whipped with a touch of lemon juice to help stabilize the structure.
- Vegan Yogurt: Thick Greek-style yogurt is best, but you can use coconut yogurt or vegan sour cream if needed.
- Neutral Oil: To keep the true almond flavor of this cake, I recommend sticking to a more neutral vegetable oil, such as canola oil, sunflower oil, or a light olive oil.
- Almond Milk: If needed, you can swap this for another plant milk like soy milk or oat milk. Just be mindful of choosing a gluten-free milk if needed.
- Flavorings: Pure vanilla extract and almond extract give this cake its delicate yet distinctive almond flavor.
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🔪 Instructions
Here are step-by-step images showing how to make this gluten-free vegan almond cake. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: In a large bowl, use an electric mixer to whisk the aquafaba and lemon juice for 2 minutes, until fluffy and foamy.
Step 2: In a separate bowl, mix the other wet ingredients (sugar, yogurt, oil, vanilla, and almond extract) until you have a smooth paste. Then whisk in the dairy-free milk.
Step 3: Then whisk the wet ingredients into the whipped aquafaba.
Step 4: Whisk the sifted dry ingredients (almond flour, corn starch, xanthan gum, baking powder, and salt) into the wet mixture to form a smooth batter.
Step 5: Transfer the cake batter to a pan lined with parchment paper, sprinkle the top with flaked almonds, and let it rest for 30 minutes while you preheat your oven.
Step 6: Once baked, let the cake rest in the pan for 10 minutes before carefully turning it out onto a wire rack to cool. Dust with powdered sugar and a drizzle of simple almond glaze.
💭 Recipe Tips
Let the cake batter sit for 30 minutes before baking. This gives the starch a chance to hydrate before going into the oven, a tip from this helpful post by Every Day Gluten Free Gourmet.
Cool the cake upside down! This is a pretty particular step, but without doing so, the cake tends to sink in the middle slightly. Once cool enough to safely remove it from the cake pan, place of sheet of parchment on top and carefully turn it over onto a wire rack.
Freeze leftover aquafaba. Since this recipe uses a small amount, you'll have some leftover chickpea brine from the can, so transfer it to an ice cube tray and freeze until you need it.
💬 FAQs
There is no right way to answer this, since every recipe is completely different depending on the other ingredients used, the ingredient ratios, and the desired consistency and texture of the cake.
Normally, I use a combination of all-purpose flour and almond flour, like in this apricot almond cake or raspberry almond muffins. However, with gluten-free vegan baking, it's necessary to introduce some starches and gums to help mimic the functions of regular wheat flour.
While you *can* leave it out, it will result in a crumblier cake with a weaker structure and drier texture.
When your cake has cooled, wrap any leftovers tightly in plastic wrap, foil, or place the cake slices in an airtight container. Store it at room temperature for up to 2 days with glaze or 5 days (without glaze), or in the fridge for up to a week.
Absolutely. Double the recipe to fit 2x 8-inch or 3x 6-inch springform pans. You can add fillings like raspberry jam, strawberry jam, or lemon curd, and frost the entire cake with vegan cream cheese frosting, whipped coconut cream, or raspberry buttercream. Decorate the frosting with crunchy sliced almonds or top with fresh berries.
🎂 More Vegan Cakes
📖 Recipe
Gluten-Free Vegan Almond Cake
Ingredients
Cake
- 200 g (2 cups) almond flour *note 1
- 120 g (1 cup) gluten-free cornstarch *note 2
- ½ teaspoon xanthan gum *note 3
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 60 ml (¼ cup) aquafaba *note 4
- ½ teaspoon lemon juice
- 150 g (¾ cup) granulated sugar
- 100 g (¼ cup + 3 tablespoons) vegan Greek-style yogurt *note 5
- 50 ml (3 tablespoons + 1 teaspoon) neutral oil *note 6
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 160 ml (⅔ cup) almond milk
- 2 tablespoons flaked almonds
Glaze (optional)
- 90 g (¾ cup) powdered sugar
- 2 tablespoons vegan Greek-style yogurt
- ¼ teaspoon almond extract
Instructions
- Prepare: Line the base and sides of an 8-inch tin with parchment paper.
- Mix dry ingredients: To a bowl, sift the almond flour, cornstarch, xanthan gum, baking powder, and sea salt and whisk to combine.
- Whip aquafaba: With an electric mixer, whisk the aquafaba and lemon juice for 2 minutes until foamy.
- Mix wet ingredients: To a separate bowl, whisk together the sugar, yogurt, oil, vanilla, and almond extract to form a smooth paste. Then whisk in the almond milk. Pour the wet ingredients into the aquafaba and whisk to combine.
- Make the batter: Add the dry ingredients to the wet ingredients and whisk to form a smooth batter.
- Assemble and bake: Pour the batter into the lined pan and scatter the flaked almonds on top. Let the batter rest in the pan for 30 minutes while you preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Bake for 45-55 minutes until risen and golden brown. To check for doneness, pierce it with a toothpick or a knife, the knife should come out clean with just a few visible crumbs. Continue to bake in 5-minute increments if needed until baked through
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then carefully release it from the pan, and using a sheet of parchment paper to cover the top, turn it onto a wire rack to cool upside down.
- Glaze: Whisk together the glaze ingredients in a bowl until smooth. Carefully turn the cooled cake onto a serving plate, dust with extra powdered sugar, and drizzle with glaze.
Notes
- Almond Flour: This will often be labeled as "ground almonds". If in doubt, go for a brand of ground almonds with a uniform color without specs of almond skin throughout.
- Cornstarch: This is naturally GF, but check the labels for GF certification if you can't risk cross-contamination.
- Xanthan Gum: This is a binding agent that helps mimic gluten and improves the cake's structure.
- Aquafaba: The liquid part from tinned or jarred chickpeas.
- Vegan Greek yogurt: Swap for coconut yogurt or vegan sour cream.
- Neutral Oil: Canola oil, sunflower oil, or light olive oil.
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