There’s something deeply comforting about a slice of almond cake, especially when it’s soft, fragrant, and made with love.
This vegan gluten-free almond cake recipe came from a place of gratitude my way of saying thank you to the man I share my life with. He gave up gluten for his health, but he never gave up his sweet tooth.
I created this cake for him no gluten, no eggs, no dairy but every bit as rich and special as the one he used to love. Whether you’re baking for someone dear or just for yourself, this one’s all heart.
Table of Contents:
Table of Contents
Vegan Gluten-Free Almond Cake Recipe (Soft, Moist & Easy)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Category: Cake
- Method: Baking
- Cuisine: Gluten-Free, Vegan
Description
This vegan gluten-free almond cake recipe is soft, moist, and filled with heartfelt flavor. Perfect for any occasion—easy to make and always a favorite.
Ingredients
1 cup almond flour
¾ cup gluten-free 1:1 baking flour
¾ tsp baking soda
Pinch of salt
½ cup maple syrup
⅓ cup plant-based milk (almond, oat, or soy)
2 tbsp neutral oil or unsweetened applesauce
1 tsp vanilla extract
1 tsp apple cider vinegar
Instructions
1. Preheat the oven to 350°F (175°C). Grease or line an 8-inch round cake pan.
2. In a large bowl, whisk together almond flour, gluten-free flour, baking soda, and salt.
3. In a separate bowl, mix maple syrup, plant milk, oil/applesauce, vanilla, and vinegar.
4. Pour the wet ingredients into the dry and stir gently until just combined.
5. Let the batter rest for 5 minutes.
6. Pour the batter into the pan and smooth the top.
7. Bake for 28–32 minutes until a toothpick inserted in the center comes out clean.
8. Cool completely in the pan before slicing and serving.
Notes
Replace oil with applesauce for an oil-free version.
Add lemon zest, chocolate chips, or berries to customize.
Bake in muffin tins for 18–20 minutes for individual portions.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Ingredients You’ll Need (and Why They Matter)
Almond Flour: The Star Ingredient
When you’re baking a vegan gluten-free almond cake, almond flour does the heavy lifting. It’s naturally gluten-free, subtly sweet, and creates a delicate crumb without needing any dairy or eggs. This isn’t almond meal go for blanched almond flour for a smooth texture and pale color.
Looking for something richer? Our Gluten Free Ice Cream Cake is another crowd-pleaser you’ll love.
Other Ingredients for gluten free almond cake recipe
To round out the almond flour, we use a gluten-free 1:1 baking flour. This gives structure to the cake and ensures it holds up well when sliced. Maple syrup brings a warm, caramelized sweetness while plant based milk (like almond or oat milk) adds moisture. Apple cider vinegar activates the baking soda for that essential rise.
And yes just a touch of neutral oil for softness, though we’ll cover oil free options below.
Here’s a snapshot of the essentials:
| Ingredient | Purpose |
|---|---|
| Almond Flour | Base flour for flavor and softness |
| Gluten Free Flour Blend | Gives structure and holds shape |
| Maple Syrup | Natural sweetener |
| Plant Milk | Adds moisture and richness |
| Oil | Makes the crumb tender |
How to Make a Vegan Gluten-free Almond Cake
Step-by-Step Instructions (That Anyone Can Follow)
Follow these simple steps to make a perfectly soft and moist vegan gluten-free almond cake recipe from scratch:
- Preheat: your oven to 350°F (175°C).
- Prepare your pan: Grease an 8-inch round cake pan or line it with parchment paper.
- Mix the dry ingredients: in a large bowl:
- 1 cup almond flour
- ¾ cup gluten-free 1:1 baking flour
- ¾ teaspoon baking soda
- Pinch of salt
- Whisk the wet ingredients: in a separate bowl:
- ½ cup maple syrup
- ⅓ cup plant-based milk (almond, oat, or soy)
- 2 tablespoons neutral oil (or applesauce for oil-free)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- Combine wet and dry mixtures: Stir gently just until smooth—avoid overmixing.
- Let the batter rest: for 5 minutes to activate the baking soda and vinegar.
- Pour the batter: into your prepared pan and smooth the top.
- Bake for 28–32 minutes: until the top is golden and a toothpick inserted in the center comes out clean.
- Cool the cake: in the pan completely before slicing or adding toppings.
Oil-Free or Lower-Fat Option
- Replace the oil with unsweetened applesauce for a denser but still moist result.
- You can also use mashed banana, though it will slightly alter the flavor.
Want more ideas like this? Explore our Gluten Free Carrot Cake Recipe for flavor pairings and texture tips.
Tips for Baking the vegan gluten-free almond cake
How to Get the Right Texture Every Time
Follow these essential tips to bake a perfect vegan gluten-free almond cake every time:
- Measure ingredients properly
Use the spoon and level method for both almond flour and gluten-free flour. This avoids packing too much into the cup, which leads to a dry texture. - Let the batter rest before baking
Rest the mixed batter for at least 5 minutes. This activates the baking soda and vinegar, giving your cake a soft, fluffy lift. - Avoid overmixing
Stir until just combined. Overmixing gluten-free batter can make the cake gummy or heavy. - Use a light metal pan
A light-colored metal pan helps the cake bake evenly. Dark metal or glass pans hold heat longer and can cause overbaking. - Watch the baking time
Start checking the cake at 28 minutes. Remove it from the oven once a toothpick inserted in the center comes out clean. - Cool the cake in the pan
Allow the cake to cool completely in the pan before slicing. If needed, tilt the pan slightly on a rack to help steam escape faster.
Storage and Serving Tips for vegan gluten-free almond cake
- Store properly
Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. - Freeze for longer storage
Wrap individual slices tightly and freeze for up to 3 months.
Other Ingredients to vegan gluten-free almond cake recipe
Flavor Boosters & Add-Ins (That Work Beautifully)
Once you’ve mastered the base vegan gluten-free almond cake recipe, it’s easy to get creative. These optional add ins elevate the flavor while keeping everything gluten-free and plant based:
- Dark Chocolate Chips
Stir in ½ cup of dairy-free dark chocolate chips for an almond chocolate twist. It adds richness and melts into pockets of goodness. Check out our Gluten Free Red Velvet Cake for more ideas. - Lemon Zest
Add the zest of 1 lemon for a bright citrus note that balances the cake’s natural sweetness. Pair it with a thin lemon glaze for a bakery style finish. - Fresh Berries
Fold in ½ cup of fresh blueberries or raspberries before baking. They add moisture and create beautiful speckles of color inside the cake. - Chopped Nuts
Almonds, walnuts, or pecans work well. Use ⅓ cup chopped and toasted for best texture. Sprinkle a few on top before baking for a crunchy finish. - Cinnamon or Cardamom
Add ½ teaspoon of ground cinnamon or cardamom to the dry ingredients for cozy, spiced undertones. - Coconut Flakes
Mix in ¼ cup unsweetened shredded coconut for a nutty, chewy bite. It pairs beautifully with almond flour and adds texture.
Looking for something richer and more indulgent? Our Gluten Free Angel Food Cake also offer great add in inspiration.
Customizing the Texture
- For a denser texture
Reduce the plant milk by 2 tablespoons and bake a few extra minutes. - To make it lighter
Replace 2 tablespoons of almond flour with more gluten-free blend and whip the wet ingredients well before combining. - To make muffins instead of cake
Spoon batter into lined muffin tins and bake for (18–20) minutes.
Conclusion: vegan gluten-free almond cake recipe
This vegan gluten-free almond cake recipe isn’t just a dessert it’s a quiet love letter. Every ingredient, every step, and every slice was chosen with care.
Whether you’re baking for someone you love or simply treating yourself, this cake offers warmth, flavor, and nourishment in every bite.
FAQs About Vegan Gluten-Free Almond Cake
Can I replace or omit the oil?
Yes, you can omit the oil by substituting it with unsweetened applesauce or mashed banana. Applesauce keeps the cake soft and neutral in flavor, while banana will add a hint of natural sweetness. If you’re reducing fat for dietary reasons, this is an easy swap that still works beautifully.
Can I bake this recipe in a muffin tin?
Absolutely! This vegan gluten-free almond cake recipe converts easily into muffins. Divide the batter evenly into a lined muffin tin and bake at 350°F (175°C) for 18–20 minutes. Check doneness with a toothpick. It’s perfect for grab-and-go breakfasts or lunchbox treats.
Can I replace some of the all-purpose flour with more almond flour?
You can but be cautious. Almond flour has more fat and no gluten, so replacing too much of the gluten-free blend may lead to a dense, fragile cake. For best results, don’t replace more than ¼ cup of the flour blend with almond flour. This keeps the structure while adding extra almond flavor.
Can I make this vegan almond cake gluten-free?
Yes, this recipe is already both vegan and gluten-free! It uses a mix of almond flour and a gluten-free 1:1 baking flour to provide the perfect crumb without any wheat. If you’re avoiding specific ingredients like rice or corn, be sure to check the blend’s ingredients.
