Almond Vegan Cake (Print Version)
# Ingredients:
01 -
1/2 tsp baking soda
02 -
1 tsp baking powder
03 -
3/4 cup almond flour
04 -
1/2 cup gluten-free baking flour
05 -
1/2 cup granulated sugar
06 -
Juice from 1 lemon (about 3-4 tbsp)
07 -
1/4 cup unsweetened almond milk
08 -
1/4 cup olive oil
→ Vanilla Glaze
09 -
1 tsp vanilla extract
10 -
1-2 tbsp almond milk or your preferred milk
11 -
1/2 cup powdered sugar
# Instructions:
01 -
Turn your oven on to 350°F. Pour the olive oil, almond milk, and lemon juice into a bowl. Stir it all together until combined.
02 -
Throw in the sugar and stir well. Gradually add the almond flour, gluten-free baking flour, baking soda, and baking powder to the bowl. Combine just enough to mix everything together.
03 -
Spray your small oven-safe ramekins with coconut oil spray or something non-stick. Divide the batter evenly between them, leaving a little room at the top (about 1/2 inch). You can place them on a baking tray for easier handling if you want.
04 -
Put the ramekins in the oven. If using 4 oz ones, bake for 32-35 minutes. For 8 oz ones, it's more like 40-42 minutes. You'll know they're ready when a toothpick poked in the middle comes out clean.
05 -
Take the ramekins out of the oven and let the cakes cool completely. If you want, throw on some frosting, drizzle glaze, or just enjoy them plain.
06 -
In a bowl, mix the powdered sugar with a tablespoon of almond milk and the vanilla. Add a tiny bit more milk, one teaspoon at a time, until it’s nice and thick. This keeps it from soaking into your cake.
07 -
After the cakes are fully cool, pour the glaze over each one. Smooth it out to cover the top evenly.