Vegan Spanish Almond Cake

• 5 Tablespoons Ground Flax
• 10 Tablespoons Water
• 3/4 Cup Date Sugar
• 1/2 Cup Date Syrup or Maple Syrup
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Almond Extract
• 1/2 Teaspoon Salt
• 2 1/2 Cups Blanched Almond Flour
• 1/3 Cup Sliced Almonds

1. Preheat the oven to 350°F. Line the bottom a 9-inch cake pan with parchment paper.
2. Make the flax eggs. Combine the flax seeds with the water and let sit in the fridge for 5 minutes.
3. In a large bowl, combine the date sugar, date syrup, flax eggs, vanilla extract, almond extract, and salt. Whisk vigorously until well combined.
4. Add the almond flour and whisk until incorporated.
5. Press the batter into the prepared pan, then sprinkle with the sliced almonds.
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.
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 Notes

This recipe was adapted from a Milk Street recipe.