Sustainability made simple

Vegan Almond Cake Recipe

vegan almond cake
Foto: CC0 / Pixabay / Pexels

This vegan almond cake is versatile, wholesome, and completely irresistible. Made without eggs, this moist and delicious cake is perfect for any occasion.

With many now opting for a vegan, plant-based lifestyle, there are plenty of alternatives to common baking ingredients like eggs and dairy. Treat yourself and your loved ones to a sweet, moist vegan almond cake.

The ingredients are easy to source, but note that almond flour is vitally important in this recipe — don’t switch it out for another kind of flour, or you won’t get the right flavor. As with most of our sustainable recipes, where possible, buy local, in-season, organic and fair trade ingredients.

Vegan Almond Cake Recipe

For a color contrast, you could top your almond cake with pistachios.
For a color contrast, you could top your almond cake with pistachios.
(Foto: CC0 / Pixabay / RAMillu)

In this recipe the baking soda, apple cider vinegar and cornflour replace the leavening usually provided by eggs, so be careful not to omit them, or your cake may fall apart a little. Also don’t be tempted to open the oven before 40 minutes has passed as your cake may sink a little.


  • 3½ cups almond flour
  • 2 tbsp. cornstarch
  • 2 tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. fine sea salt
  • 1 cup sugar
  • 1 cup soy milk
  • ¾ cup olive oil
  • Juice from half a squeezed lemon
  • 1 tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • Sliced almonds or crushed pistachios (or both)
  • Maple syrup (optional)


    1. Combine all the dry ingredients — the almond flour, cornstarch, baking powder, baking soda, salt, and sugar — in a bowl and mix well.
    2. Combine all the wet ingrendients — the soy milk, olive oil, lemon juice, apple cider vinegar, and vanilla extract — in another bowl and mix well.
    3. Pour the wet ingredients into the dry ingredient bowl and whisk until the mixture is smooth.
    4. Pour the mixture into a non-stick, or greased, cake tin.
    5. Bake for 45 minutes in a 330°F degree oven until golden, or until a toothpick or fork inserted into the cake comes out clean.
    6. Place the cake on a wire rack in the cake tin to cool completely. When cool, remove from the tin.
    7. Top with sliced almonds, crushed pistachios and/or maple syrup for a dazzling finish.

      You can get creative with alternative toppings too, such as powdered sugar, organic local fruit, or a scoop of vegan nice cream.

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