Gluten-Free Vegan Almond Loaf Cake

This Gluten-Free Vegan Almond Loaf Cake is moist, fluffy, and topped with crunchy sliced almonds! Similarly to my round Almond Cake, it's easy to make, comes together in one bowl and is refined sugar free too. It's great for dessert, breakfast, brunch or a snack, and is delicious by itself or with toppings!

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in a mixing bowl.

• Transfer the batter into a one-pound loaf tin.

Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the cake from the tin so much easier!

• Evenly sprinkle the flaked almonds over the top of the batter.

• Bake in the oven for 45 minutes.

• Transfer to a wire rack to cool.

• Leave to cool before slicing.

Basic substitutions you can make to this recipe

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.

Flavour substitutions you can make

• You can add some almond extract for extra almond flavour.
• You can also add some orange zest or orange blossom water.

Ingredients you can add

• Fresh or frozen blueberries, raspberries, cherries or blackberries.
• Dried cranberries, raisins or sultanas.
• Chocolate chips.

Serving suggestions

This cake tastes delicious on its own, but also works well with toppings such as:

• Jam.
• Lemon curd.
• Cranberry sauce.
• Blueberry sauce.

How long does this keep for?

Best eaten on the day it's made, but keeps covered in the fridge for up to a couple of days. 

More gluten-free vegan cake recipes

• Cherry Bakewell Cake
• Matcha Strawberry Cake
• Chocolate Cake
• Strawberry Cake
• Chocolate Chip Cake
• Red Velvet Cake
• Lemon Pound Cake
• Olive Oil Cake
• Yogurt Cake
• Lemon Yogurt Cake
• Ginger Cake
• Raspberry Cake
• Jam Marble Cake
• Olive Oil Yogurt Cake

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Almond Loaf Cake

This Gluten-Free Vegan Almond Loaf Cake is moist, fluffy, and topped with crunchy sliced almonds! It's easy to make, comes together in one bowl and is refined sugar free too.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: British

Keyword: gluten-free almond cake, gluten-free vegan almond cake, vegan almond loaf cake

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 10 slices

Calories: 256kcal

Author: Rhian Williams

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 2 tablespoons lemon juice *
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) **
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 5 tablespoons flaked almonds

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla and ground almonds.

• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Transfer mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
• Evenly sprinkle the flaked almonds over the top of the batter.
• Bake in the oven for 45 minutes until risen and golden brown and an inserted skewer comes out clean.
• Once out the oven, transfer the cake from the baking tin onto a wire rack.
• Leave to cool before slicing.
• Best eaten on the day it's made, but keeps covered in the fridge for up to a couple of days.

Notes

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

**You can alternatively use almond flour.

You can add some almond extract for extra almond flavour.

Nutrition Facts

Gluten-Free Vegan Almond Loaf Cake

Amount Per Serving

Calories 256 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g30%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 57mg2%

Potassium 97mg3%

Carbohydrates 25g8%

Fiber 4g16%

Sugar 11g12%

Protein 6g12%

Vitamin A 0.2IU0%

Vitamin C 1mg1%

Calcium 106mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.