I grew up in a vegetarian family and continue to be a vegetarian. We cooked with and ate diary products and consumed eggs in desserts and bread only. Mindlessly I continue this same lifestyle. When I started cooking and later studying what to eat, it turned over half the food I made was not just vegetarian, but originally vegan. Is that a thing? I mean, the food from its conception is dairy free and has no meat substitute. I enjoy such food.
I made this cake with the ingredients from my pantry, so I baked it with cow’s milk and not almond milk. Ashwin said it was the best cake I ever baked! It’s pretty easy to pleas him when it comes to food, but cakes are his weak spot. Any cake will get a thunderous applause in my house. This, in my opinion deserved the praise it got.
I served it to my parents and they ate quietly forced down a small piece of the cake not wanting to hurt their daughter’s feelings. I knew it was not a hit when out of the eight tiny pieces, those two were the only ones consumed over the next couple of days. My mom tried to feed it off to a visiting friend with, “Eat it. Tara made this.”A couple of days later my dad said, “I just like plain cake you know! This one tastes of some essence/chemical!”
“Obviously ‘Pa!!! It’s called almond essence! It’s what makes enhances the taste of the almonds.”
When I told my husband that they threw away the last two pieces, he almost thought it was worth taking a flight to their home and saving those pieces. Two sides of a coin huh?
Everything about this cake is perfect. Which is why my first “recipe” blogpost is about this little sweet almond delish. The cake is made without the fat of butter or eggs. It is not too sweet and has the crunch of the slivered almonds for texture.
It’s a quick and easy cake! All eggless cakes are! It’s always difficult to venture out and try new ingredients, new recipes; ones that you haven’t grown up eating. But once you do, it gives a real surge of excitement and pleasure.
If you do bake it, please share your comments and feedback with me.
Preparation time: 12-15 minutes Baking Time: 45-50 minutes
1 cup 0% organic milk (almond milk to make it vegan)
1 teaspoon vinegar (apple cider or white)
1 cup plus 2 tablespoons all purpose flour
1/3 cup almond meal
1 1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon salt
3/4 cup sugar (vegan sugar)
1/3 cup vegetable oil
1 teaspoon vanilla extract (organic if possible)
2 teaspoons almond extract
2 tablespoons slivered almonds.
Powdered sugar to serve.
- Preheat your oven to 350 degrees and grease and flour your cake pan.
- In a medium bowl, mix the flour, almond meal, baking powder and salt.
- In a separate bowl, combine the sugar, oil, extracts. Add the almond milk to the mixture.
- Pour in the wet mixture into the dry. Stir to form a batter.
- Add the vinegar and stir again.
- Pour into the prepared cake pan.
- Sprinkle the almond slivers on top.
- Bake it for 40-45 minutes (until the edges brown and pull away from the pan.)
(Baking it for 45 may be a bit much for the almonds on top!42 might be perfect.)
- Let it sit for about 5 minutes before removing it from cake tin. Cool it on a wire rack.
Slice and sprinkle with powdered sugar!
Almond Flour and Vegan Cake:
- Almond flour is easily available in store. It is fantastic. Get innovative with it.
- Lots of amazing Vegan cakes out there. If you find the right one. It makes magic in your mouth. This one does 😉