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.

Course Breakfast, Dessert

Cuisine British

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

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 256kcal

Author Rhian Williams

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 (2 tablespoons) lemon juice *
8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
1 teaspoon (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 (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)
5 tablespoons (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