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.

Vegan Gluten-Free Almond Cake Recipe

Name: Vegan Gluten-Free Almond Cake Recipe (Soft, Moist & Easy)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Gluten-Free
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

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

Scale

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

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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