Vegan Almond Lemon Cake

By • September 26, 2014 3 Comments

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Author Notes: This is proof that vegans don’t just eat grass, we have treats as well. A regular cake recipe usually calls for something like two dozen eggs and a couple of sticks of butter which always baffled me. Here is one that has no eggs, and no milk products either. It uses whole wheat flour and olive oil! This is about as guilt-free as it gets for a cake.

During my testing phase, I actually baked a couple of variations. Besides the one I am about the provide the recipe of, I also tried a marzipan/rum version which was also a big hit. If you’d like to go with that, I used 3 tablespoons of marzipan. It turned out to be quite a versatile recipe so you don’t need to be super precise about the ingredient amounts. Just go with your feelings.

One thing to note is that I used a small pan to bake this in (as seen in the picture). If you don’t have a similarly sized one, either scale up the recipe or use muffin pan/papers.

The recipe was also tested on a non-vegan friend that knows his treats and we have the seal of approval (as if that’s the reference). With that, here is the recipe:
Dreamy Leaf

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Serves 4

  • 1 cup fine ground almonds
  • 1 cup whole wheat flour
  • 1/2 cup water
  • 4 tablespoons olive oil
  • 3 maple syrup
  • 1 tablespoon black rum (or orange liquor or vanilla extract)
  • 1 lemon juice
  • 1 lemon zest
  • 1 teaspoon baking soda
  • 1 pinch salt
  • sliced almonds for decoration
  1. Mix the dry ingredients and set aside. Mix the liquid ingredients separately and combine with the dry mix using a mixer for a couple of minutes. It will become a pretty firm batter. Go ahead and dip your finger in the batter. No raw eggs in there to worry about so taste it and make sure it hits the spot. I don’t like overly sweet cakes so depending on your preferences, you may want to adjust the syrup for example. Bake 45-60 minutes at 375F.

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