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Vegan Gluten-free one-bowl Almond Cake recipe

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. 
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. 
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 35 minutes
Serving Size 1 cake

Equipment

  • 1 9" (23cm) cake baking dish

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

Glaze

  • 1¼ cup (200g) Melted Non-dairy Chocolate

Instructions

  • Preheat oven to 330F (165 degrees Celsius). Grease a 9” (23 cm) baking pan and pour in 3 tablespoons of 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.
  • 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.
    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.
  • 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. 
  • 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. 
  • When the cake is nearly cooled down, melt the chocolate 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.

Notes

How to store leftover cake
Store this gluten-free vegan cake in an airtight container in the refrigerator for up to 4 days. Or freeze for 3-4 months.