Nutty and Moist Vegan Almond Cake Recipe

This vegan almond cake is tender, flavorful, and naturally nutty.

It’s perfect for cozy afternoons, simple celebrations, or as a weekend bake that the whole family can enjoy – we find ourselves turning to it each fall as the evenings draw in.

It comes together with pantry staples, no dairy or eggs, and just the right amount of almond flavor to make it feel special without being overwhelming.

With a soft, moist crumb and a delicate crunch from ground almonds, this cake feels both comforting and wholesome. 

Serve it plain, top it with berries, or add a dusting of powdered sugar; there’s no wrong way to enjoy this easy vegan treat.

Why This Vegan Almond Cake Works So Well

There’s something deeply satisfying about the flavor of almonds in a soft, lightly sweet cake. This recipe balances nuttiness and moisture without needing any dairy or refined extras.

Here’s why you’ll want to make it again and again:

• Uses both almond flour and almond extract for a rich, nutty flavor
• Moist and fluffy texture without the need for eggs or butter
• Naturally dairy-free and easy to make with simple, plant-based ingredients
• Works beautifully with fresh fruit or a light glaze
• Freezes well and makes a great option for making ahead of time

Ingredients You’ll Need for Vegan Almond Cake

This recipe is made with a blend of all-purpose flour and almond flour for the perfect crumb and a subtle nuttiness. 

Dry Ingredients:

• 1 cup all-purpose flour
• ¾ cup almond flour (finely ground)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• ¾ cup unsweetened plant milk (almond, soy, or oat)
• ½ cup maple syrup or agave syrup
• ⅓ cup neutral oil (like sunflower or avocado)
• 1 tablespoon apple cider vinegar
• 1½ teaspoons almond extract
• 1 teaspoon vanilla extract

Optional Toppings:

• Sliced almonds for texture
• Powdered sugar for dusting
• Fresh berries or dairy-free yogurt

Step-by-Step Instructions to Make Vegan Almond Cake

Here’s how to make this simple, nutty cake from start to finish:

1. Preheat the oven:
   Set your oven to 350°F (175°C). Lightly grease an 8-inch round or square cake pan and line with parchment paper.
   
2. Combine the dry ingredients:
   In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
   
3. Mix the wet ingredients:
   In a separate bowl or large measuring cup, whisk together the plant milk, maple syrup, oil, vinegar, almond extract, and vanilla extract.
   
4. Combine and mix:
   Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix. This helps keep the texture soft and tender.
   
5. Pour and top:
   Pour the batter into your prepared cake pan and smooth out the top. Sprinkle with sliced almonds if using.
   
6. Bake:
   Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and slightly springy to the touch.
   
7. Cool and serve:
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve with fruit once cooled.

Our Top Tips for the Best Vegan Almond Cake

We’ve made this cake more times than we can count, and we’ve found that – by following these easy tips – you can help make this almond cake as soft and delicious as possible:

• Use finely ground almond flour for the best texture
• Don’t skip the vinegar, as it helps activate the baking soda for a fluffy rise
• Let the cake cool fully before slicing for a clean cut
• Try adding orange zest for a citrusy twist

How To Shake Up This Cake

This cake is simple to customize based on what you have on hand. Here are some easy ways we’ve changed it up (and loved the results):

• Berry Almond Cake: Fold in ½ cup fresh raspberries or blueberries before baking
• Lemon Almond Cake: Add 1 tablespoon lemon juice and 1 teaspoon lemon zest to the batter
• Chocolate Chip Twist: Mix in ⅓ cup dairy-free chocolate chips for a dessert-style treat
• Layer Cake Option: Double the recipe and bake in two pans for a simple layer cake

How to Store Vegan Almond Cake

This cake stays soft and moist for days, making it great for leftovers or baking in advance. 

Store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days. 

You can freeze individual slices for up to 2 months. Simply let them thaw at room temperature before serving.

Final Thoughts

This nutty and moist vegan almond cake is a versatile, delicious recipe you’ll want to keep in your rotation. 

Whether you’re baking for a quiet afternoon or sharing with friends over coffee, it’s a cake that’s both easy and rewarding to make.

The subtle almond flavor, soft texture, and beautiful simplicity of this cake make it a go-to dessert for any occasion.

Nutty and Moist Vegan Almond Cake Recipe

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 cup all-purpose flour

• ¾ cup almond flour (finely ground)

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup unsweetened plant milk (almond, soy, or oat)

• ½ cup maple syrup or agave syrup

• ⅓ cup neutral oil (like sunflower or avocado)

• 1 tablespoon apple cider vinegar

• 1½ teaspoons almond extract

• 1 teaspoon vanilla extract

• Sliced almonds for texture

• Powdered sugar for dusting

• Fresh berries or dairy-free yogurt

Directions

• Preheat the oven
• Combine the dry ingredients
• Mix the wet ingredients
• Pour the wet mixture into the dry ingredients and gently stir
• Pour the batter into your prepared cake pan and smooth out the top
• Bake
• Cool and serve