Vegan Gluten-free one-bowl Almond Cake recipe

Name: Vegan Gluten-free one-bowl Almond Cake recipe
Prep time: 10 min
Cook time: 35 min
Ingredients: 2.3 cups (200g) Almond Meal (or almond flour); 1 cup (200g) Regular Caster Sugar; 7 tbsp Aquafaba ((chickpea water)); ½ Ripe Banana; Pinch of salt; 1¼ cup (200g) Melted Non-dairy Chocolate

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Vegan gluten-free almond cake – fluffy, gloriously light, and just the right amount of sweet. This easy vegan gluten-free almond cake is a family favorite! It’s like a rich irresistible pound cake meets moist, dense, and chocolate-covered almond cake. Yum!

The easiest one-bowl gluten-free almond cake recipe ever. This tasty cake takes only 10 minutes to prepare and requires only 5 ingredients to make. And because it’s made with almond meal instead of almond flour it’s super moist and decadently rich.

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I’ve waited a long time to share this cake because it’s our family favorite. It’s my most requested cake for birthdays, holidays, Christmas, and tea parties. EVERYONE adores this vegan almond cake. Straight from my grandma’s Top Secret cookbook of family favorites, only altered by replacing the beaten egg whites with aquafaba. This easy 5 ingredients almond cake is naturally gluten-free and perfect for any occasion.

Why you’re going to love this one bowl almond cake

This tasty moist and decadent almond cake is a crowd-pleaser for good reason. It’s one of my most popular vegan cakes and I’m going to show you why:

Very buttery, fluffy, and moist – even though it’s a cake made completely without butter and oil the almonds make the cake deliciously moist and buttery.

Only 4 main ingredients – 5 if you count the delicious chocolate glaze.

Dense but not heavy

Soft, fluffy, and nutty texture

Rich flavors and spongy decadent cake

In this almond cake recipe blog

Equipment needed to make an almond cake
Ingredients to make vegan gluten-free almond cake
How to make the best moist almond cake step-by-step cooking instructions
How to make aquafaba
Easy way to make homemade almond meal
Tips and tricks to baking the best vegan almond cake
What to serve with almond cake
FAQs

What you need to make this amazing easy gluten-free vegan almond cake

Equipment

This easy one-bowl vegan almond cake requires no fancy equipment. It’s so simple to make that even a novice cake baker can make this moist spongy cake with delicious success.

2 mixing bowls – you need a large mixing bowl to mix all the ingredients in a medium mixing bowl to whisk the aquafaba.

A hand beater or stand mixer – to make the fluffy aquafaba I recommend a mixer to whisk the liquid into fluffy peaks. Instructions on how to make aquafaba are included below and in the recipe card. Alternatively, you can use a hand mixer but that will require extra effort.

A 23cm spring form pan – or a silicone baking pan. I like to use a bundt pan. Grease the pan well to allow for easy removal once the cake has cooled and settled.

An oven – I use a fan-forced oven to bake this cake. If you’re us a regular oven simply increase the temperature by 10 degrees or so.

Ingredients to make the best moist and spongy gluten-free almond cake

Almond meal – the almond meal is the secret to a spongy cake that’s moist, rich, and full of flavor. You can get almond meal at most well-stocked grocery stores. Or you can make your own (instructions on how to make almond meal are below).

Aquafaba – we are using the liquid from a can of chickpeas to whisk into a fluffy egg substitute. Alternatively, you can use 3 egg whites and whisk them into stiff peaks. The aquafaba is the secret to a light and fluffy, moist, and delicious almond cake.

Almond meal – we’re using almond meal rather than almond flour because the almond meal makes for an extra moist and decadent, fluffy, and nutty cake.

Banana – the banana works as a binder keeping the moisture locked in and the cake crumbs deliciously soft and fluffy.

Sugar – regular caster sugar is all you need to bake this tasty cake.

Chocolate – I use a dark 56% vegan chocolate to glaze my almond cake because I love dark chocolate and the way it brings out the sweetness and nutty flavors of the cake. You can use your favorite chocolate to glaze your cake.

Tips for making aquafaba

First of all, what is aquafaba?

Aquafaba is a vegan egg white substitute. You can whisk aquafaba into fluffy peaks that can replace beaten egg whites in most dessert and baking recipes.

Where does aquafaba come from?

Aquafaba is the liquid that comes from cooking beans. I prefer using water from canned chickpeas because it has a great fluffy texture when it’s whipped and a neutral flavor and color.

You can also make your own aquafaba liquid by saving the water you use to boil chickpeas or other beans in.

How to whip aquafaba

Pour the chickpea water (aquafaba) into a mixing bowl. Use a stand mixer or handheld mixer to whip the chickpea water into firm fluffy peaks. You can’t overwhip the aquafaba. So just keep whipping until it forms firm fluffy peaks that don’t slide around when you tip the bowl.

What is aquafaba used in?

Aquafaba is the main ingredient in vegan pavlova and vegan meringue. It’s also used in some cakes, and any recipe that would normally require whipped egg whites can be made vegan by substituting the beaten egg whites with whipped aquafaba (chickpea water).

And, of course, aquafaba can be used to make the best creamy fluffy chocolate mousse.

Top aquafaba cooking tips

Make sure the bowl and all the utensils you use are oil-free. Oils will make it more difficult to get fluffy whipped aquafaba.

Strain the chickpea water before you begin whisking to make sure there are no little chickpea chunks in the aquafaba.

Use a stand mixer or handheld mixer to whip the aquafaba. Unlike egg whites that are easily over-whipped, aquafaba is easy to work with. You CANNOT overwhip aquafaba, so just keep whipping until it forms stiff fluffy peaks. You may need to whisk the aquafaba for up to 10 minutes to get it stiff and fluffy. It takes a little time to whisk, and you may feel like you’re not getting any progress in the first 5 minutes. Don’t worry. The aquafaba is just taking its time.

You can tell the aquafaba is done when you can tip and turn the bowl without the aquafaba moving or sliding around.

How to make homemade almond meal

To make your own almond meal you need lots of almonds and a food processor or blender (or a lot of patience because it’s going to require a lot of chopping if you do it manually).

Place your clean and dry almonds in the food processor or blender and blitz until the mixture is a fine grainy consistency. It may take 3-5 minutes of processing to reach the desired consistency. The almond meal should be like a grainy powder when you’re done.

Transfer the almond meal to a clean container with a jar and store for up to 2 weeks. Or place the almond meal in a clean freezer-safe container and store up to 4 months.

How to make the best easy vegan moist almond cake

Step 1:

Preheat oven to 330F (165 degrees Celsius). Grease a 9” (23 cm) baking pan and pour in 3 tablespoons almond meal. Shake the almond meal around the baking pan to coat the entire inside of the pan and help prevent the cake from sticking. Set aside.

Step 2:

Now, make sure the bowl and all the utensils you use are oil-free. Oils will make it more difficult to get fluffy whipped aquafaba.

Strain the chickpea water before you begin whisking to make sure there are no little chickpea chunks in the aquafaba.

You can tell the aquafaba is done when you can tip and turn the bowl without the aquafaba moving or sliding around.

Step 3:

In a mixing bowl, add almond meal, sugar, and the mashed banana. Mix to combine. Pour in 1/4 of the aquafaba and stir to combine. Now, fold in the remaining half of the aquafaba gently to avoid beating the air out of it. Finally, add the rest of the aquafaba and gently fold in until the cake batter is mixed.

Step 4:

Pour the cake batter into the greased baking tin and bake the cake in the middle of the oven for 35 minutes or until the cake is done (you can test if the cake is done by inserting a skewer into the cake. If the skewer comes out with only a few cake crumbs sticking to it the cake is done).

Once the cake is finished baking, remove it from the oven and set it on the counter to cool. After 20-30 minutes of cooling, gently use a knife to loosen the cake from the sides of the tin before removing the cake. Carefully remove the cake from the baking tin and set it on a plate to cool completely.

Step 5:

When the cake is nearly cooled down, melt the chocolate (melt the chocolate over a water bath or in a microwave) and drizzle it on top of the cake.

Serve the cake with a side of fresh berries and a dollop of ice cream and enjoy.

Expert cake-baking tips and alterations

Testing to see when the cake is done – every oven bakes a little differently and that’s why it’s always a good idea to test the cake for doneness. When this cake is baked throughout it will still be moist and spongy on the inside. Test by sticking a skewer into the cake. If the skewer comes out with only a few crumbs sticking to it the cake is done. If there’s still a little moist cake batter sticking to the skewer, the cake needs to bake a little longer. Bake for 5 more minutes and test with a skewer again. Keep baking and testing until the skewer comes out with only a few crumbs sticking to it. (Note: wipe the skewer clean each time before testing.)

Add lemon zest to the cake for a hint of freshness and a light fruity flavor.

Top with orange juice and maple syrup reduced sauce to make the cake extra moist and decadent.

Add fresh or frozen berries by gently folding the berries in the cake batter right before pouring the cake into the cake pan.

Top with a dusting of icing sugar.

Sprinkle almond flakes on top to give the cake extra crunch.

What can I serve with vegan almond cake?

Berries – a mix of fresh fruit and berries is my favorite way to serve the cake. The berries add freshness and a pop of color and work to bring out the delicious nutty flavor of the cake.

Whipped cream – Serve with a dollop of whipped coconut cream or whipped soy cream. It’s fresh, creamy, and decadent.

Ice cream – serve with a tasty vegan ice cream (try my s’mores ice cream or homemade vegan cookie dough ice cream)

Berry coulis – delicious frosty berry coulis is a wonderful fresh side with this fluffy almond cake

FAQs – all your almond cake questions answered

How to store leftover cake

Store this gluten-free vegan cake in an airtight container in the refrigerator for up to 4 days.

Is almond cake freezer friendly?

Yes. You can easily freeze this almond cake for up to 4 months. Just allow the cake to cool after baking, then store it in a freezer-safe container and freeze for 3-4 months. Defrost the almond cake in the refrigerator overnight before serving.

Can I make the cake without the chocolate topping?

Absolutely. You can easily serve the almond cake without the traditional chocolate glaze. Serve it as is or with one of my other topping suggestions such as a dusting of icing sugar.

How much aquafaba replaces one egg white?

Two (2) tablespoons of aquafaba replace one egg white in a recipe.

Are you looking for more tasty cakes and desserts? Try some of these crowd pleaser recipes