Desserts

January 23, 2020

Vegan Spanish Almond Cake

Vegan Spanish Almond Cake is dense and sweet with a strong almond flavor. This naturally gluten-free cake is a decadent plant-based dessert.

I don't make a whole lot of cake around here... I mean, I just shared this Banana Cake recipe, and I have an Ice Cream Cake recipe, and a Peanut Butter Cheesecake recipe. But other than that, my go-to desserts are definitely in the more bite-sized form. As in cookies or brownies.

To me, cake seems like it has a special occasion vibe. I'll make a cake if it's someone's birthday or it's a holiday or something. But I rarely make cake "just because" like I do with cookies.

Vegan Spanish Almond Cake

After this recipe, I think I might change that. Yes, cake takes a little more time to bake, but honestly making cake is probably less work than making cookies. With cookies you have to scoop a bunch of dough and roll pretty, round balls. But with cake you can just dump everything into the pan and bake it. So easy!

Maybe all of that is just my way of creating excuses to make this Vegan Spanish Almond Cake again. It's delicious!

If you've read through some of my other dessert posts, you'll know that I'm not a huge fan of chocolate. I'd choose vanilla over chocolate any time. (Don't worry - I've still got a delicious brownie recipe for you.)

Vegan Spanish Almond Cake

But what's awesome about this Vegan Spanish Almond Cake is that it's neither vanilla nor chocolate. It's almond! It has a neutral flavor that is similar to a vanilla cake, but some depth like a chocolate cake. It's perfect to pair with berries but flavorful enough to eat it by itself.

Other awesome thing about this cake: it doesn't have a crazy number of ingredients and is simple to make. This recipe was inspired from a Milk Street episode. They made a beautiful Spanish Almond Cake. I saw it and knew that I could make it vegan and clean up the ingredients a bit to make it healthier. I'm excited to share:

Ingredients

  • Ground Flax: to make an egg
  • Aquafaba (liquid from a can of chickpeas): to serve as an egg white
  • Date Sugar: for sweetness
  • Date Syrup: for (more) sweetness
  • Molasses: for a deeper flavor
  • Salt: a pinch of salt always balances sweetness
  • Vanilla Extract: because why not?
  • Blanched Almond Flour: the bulk of this cake - the almonds!
  • Sliced Almonds: for a beautiful topping

How to Make Vegan Spanish Almond Cake

Step 1. Start by combining the flax and some water to make a few flax eggs. Let the mixture sit in the fridge for 5 minutes.

Step 2. When the flax egg is ready combine the date sugar, date syrup, molasses, flax eggs, aquafaba, salt, and vanilla extract. Whisk vigorously until well combined. Then add the almond flour and stir until incorporated fully.

Step 3. Spread the batter into a parchment-lined pan and sprinkle with sliced almonds. Cover the pan with aluminum foil (so the top doesn't burn) and bake for 45-55 minutes. The crust should feel firm when gently pressed.

Step 4. Let cool on a wire rack for 10 minutes. 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!

Tried this recipe?

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Vegan Spanish Almond Cake

Vegan Spanish Almond Cake is dense and sweet with a strong almond flavor. This naturally gluten-free cake is a decadent plant-based dessert.

Author:

Elizabeth

Serves:

6

Prep:

15

min

cook:

45

min

total:

60

min

Ingredients

  • 3 Tablespoons Ground Flax
  • 6 Tablespoons Water
  • 3 Tablespoons Aquafaba (liquid from a can of chickpeas)
  • 3/4 Cup Date Sugar
  • 6 Tablespoons Date Syrup
  • 2 Tablespoons Molasses
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 2 1/2 Cups Blanched Almond Flour
  • 1/3 Cup Sliced Almonds

Instructions

  1. Preheat the oven to 350. Line the bottom a 9-inch cake pan with parchment paper.
  2. Make three 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,molasses, flax eggs, aquafaba, salt, and vanilla extract. Whisk vigorously until well combined.
  4. Add the almond flour and whisk until incorporated.
  5. Pour the batter into the prepared pan, then sprinkle with the sliced almonds.
  6. Cover the pan with aluminum foil. (This is very important – the top of the cake will burn if left uncovered.)
  7. Bake until deeply browned and the crust feels firm when gently pressed, 45-55 minutes. Remove the aluminum foil and let cook in the pan on a wire rack for 10 minutes.
  8. 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.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography