Vegan Spanish Almond Cake is rich and sweet with a strong almond flavor. This naturally gluten-free cake is a decadent plant-based dessert.
I don't make a whole lot of cake around here... I mean, I just shared this Banana Cake recipe, and I have an Ice Cream Cake recipe, and a Peanut Butter Cheesecake recipe. But other than that, my go-to desserts are definitely in the more bite-sized form. As in cookies or brownies.
But maybe there needs to be more cake around here!
This Vegan Spanish Almond Cake is SO easy to make. It's decadent and delicious.
We all need more easy, tasty, better-for-you recipes.
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What makes this cake Spanish?
The combination of eggs, almonds, and sugar is classically Spanish.
Of course, for this recipe, we'll use a vegan substitute for the eggs. And a healthier source of sugar.
But, either way, the concept of a flourless almond cake originates in Spain.
Why I love this Vegan Spanish Almond Cake
- Dietary needs - this recipe is plant-based, gluten-free, oil-free, and refined sugar-free. It's also grain free.
- Perfect easy dessert - all you need is one bowl and a fork or whisk. This cake comes together easily and bakes quickly.
- Rich - cooking with a flour that is higher in fat like almond flour makes for an incredibly decadent dessert
- Almond flavor - what's awesome about this Vegan Spanish Almond Cake is that it's neither vanilla nor chocolate. It's almond! It has a neutral flavor that is similar to a vanilla cake, but some depth like a chocolate cake. It's perfect to pair with berries but flavorful enough to eat it by itself.
Ingredient Notes & Substitutions
- Ground Flax + Water: this creates flax eggs which help to bind the cake together, just like eggs would. You could also use ground chia seeds.
- Date Sugar: date sugar is made from dried dates that have been ground into a sugar. It is a great high-fiber option for sweetening baked goods.
- Date Syrup or Maple Syrup: since date sugar is very absorbent, we need to add some liquid too. You can use a combination of the two syrups or just pick one. Note that if you use date syrup, the cake will have a date-flavor along with the almonds. I didn't notice the date flavor much, but my testers did.
- Vanilla Extract: to help create a rich flavor. Vanilla adds another flavor layer
- Almond Extract: almond extract helps deepen the almond flavor. Don't skip this, especially if you are using the date syrup.
- Salt: a pinch of salt balances sweetness
- Blanched Almond Flour
- Sliced Almonds: for a beautiful topping
How to Make Vegan Spanish Almond Cake
Step 1. Preheat the oven to 350°F. Line the bottom a 9-inch cake pan with parchment paper.
I like to do this by tracing the shape of my pan onto the parchment, then cutting just smaller than my circle. It creates a perfect fit.
Step 2. Make the flax eggs. Combine the flax seeds with the water and let sit in the fridge for 5 minutes.
This lets them congeal and take on the texture of a real egg.
Don't forget to take the flax egg back out of the fridge. I've done this before and it's not fun to realize you baked a cake without the eggs.
Step 3. In a large bowl, combine the date sugar, date syrup, flax eggs, vanilla extract, almond extract, and salt. Whisk vigorously until well combined.
Step 4. Add the almond flour and whisk until incorporated. The mixture will be thick.
Step 5. Press the batter into the prepared pan, then sprinkle with the sliced almonds.
Step 6. Bake until deeply browned and the crust feels firm when gently pressed, 35-45 minutes. Let cool in the pan on a wire rack for at least 10 minutes.
Step 7. Run a knife around the edges of the cake, then invert on to a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving. Enjoy!
Recipe Prayer
Thank you God for this cake. Help us to enjoy each bite in thanksgiving. Amen.
Related Recipes
Loved this almond cake? Try these tasty vegan cake recipes next:
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📖 Recipe
Vegan Spanish Almond Cake
Ingredients
- 5 Tablespoons Ground Flax
- 10 Tablespoons Water
- ¾ Cup Date Sugar
- ½ Cup Date Syrup or Maple Syrup
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- ½ Teaspoon Salt
- 2 ½ Cups Blanched Almond Flour
- ⅓ Cup Sliced Almonds
Instructions
- Preheat the oven to 350°F. Line the bottom a 9-inch cake pan with parchment paper.
- Make the flax eggs. Combine the flax seeds with the water and let sit in the fridge for 5 minutes.
- In a large bowl, combine the date sugar, date syrup, flax eggs, vanilla extract, almond extract, and salt. Whisk vigorously until well combined.
- Add the almond flour and whisk until incorporated.
- Press the batter into the prepared pan, then sprinkle with the sliced almonds.
- Bake until deeply browned and the crust feels firm when gently pressed, 35-45 minutes. Let cool in the pan on a wire rack for at least 10 minutes.
- Run a knife around the edges of the cake, then invert on to a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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