Vegan Almond Flour Cake (Straightforward One-Bowl Vanilla Cake)

A tender vanilla almond flour cake made in one bowl with six ingredients, plus water and optional salt. It is vegan, gluten-free, grain-free when made with potato starch, and made without added oil. Serve a slice plain, with fresh fruit, or dressed up for a birthday.

Introduction

I like naked cake. Give me a slice that tastes wonderful on its own, and I am perfectly happy to leave the frosting, fondant, and sprinkles for another day. Vanilla is especially good at revealing whether a cake can stand on its own.

This vegan almond flour cake can. It is the easiest vegan almond flour cake, hands down. the cake has a tender, moist crumb, a lovely vanilla fragrance, and the rich, almost buttery flavor of almonds. I make the batter in one bowl with a whisk—no mixer, no complicated egg replacement, and no added oil. The almond flour provides richness, while a little flaxseed meal helps hold everything together.

I love it with coffee, and it is just as welcome with spring berries or summer fruit. A light dusting of powdered sugar is plenty for an everyday cake; if you are celebrating, make two cakes and add your go-to filling and frosting.

Why You’ll Love This Recipe

• One bowl and a whisk.The batter comes together without a mixer or food processor.
• A cake worth eating plain.Moist almond richness and fragrant vanilla make even an unfrosted slice feel like dessert.
• Friendly to several dietary needs.It is vegan (no eggs and dairy-free), gluten-free, grain-free with potato starch, and made without added oil. Check your baking powder and other packaged ingredients if you need to avoid gluten cross-contact.
• Just six main ingredients.The plain ingredients are minimal and pantry-friendly. Add water and, if you like, a little salt; there is no long list of specialty binders.
• No special equipment needed.The easiest cake, it requires no stand mixer, food processor, hand mixer or blender. Only a bowl and a whisk to make the cake batter.
• Straightforward to dress up.Serve it with fruit, add a little citrus or spice, or turn two cakes into a layer cake.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Blanched almond flour:Use finely ground blanched almond flour, not coarser almond meal. It gives the cake its delicate crumb and rich flavor.
• Potato starch:Lightens the almond flour so the cake bakes up tender. Choosepotato starch, not potato flour; they are different ingredients.
• Coconut sugar:Adds sweetness and a gentle caramel note. Granulated or brown sugar can also be used.
• Flaxseed meal:Helps the egg-free cake hold together. Use ground flaxseed rather than whole seeds.
• Baking powder:Gives the cake lift. Choose certified gluten-free baking powder when needed.
• Vanilla extract:The defining flavor in this plain cake.
• Water:Brings the batter together. I prefer water here, though nondairy milk is another option.
• Fine sea salt, optional:A small amount brings the vanilla and almond flavors into focus.

How to Make Vegan Almond Flour Cake

Note that the complete instructions are also in the recipe card below.

1. Prepare the pan.Heat the oven to 350°F (180°C). Trace the bottom of a nonstick 8-inch (20 cm) round cake pan onto parchment paper, cut out the circle, and line the pan. You can also use foil.

1. Whisk the dry ingredients.In a large bowl, whisk together the almond flour, potato starch, coconut sugar, flaxseed meal, baking powder, and optional salt.

1. Add the wet ingredients.Stir the vanilla into the water, pour it into the bowl, and whisk until the batter is smooth and combined.

1. Fill the pan.Spread the batter evenly in the prepared pan and smooth the top.

1. Bake.Bake for 35 to 40 minutes, until the cake is golden and a toothpick inserted near the center comes out with only moist crumbs attached.

1. Cool and unmold.Let the cake cool completely in its pan on a wire rack. Run a butter knife around the edges of the pan and invert it onto a flat plate or cutting board; turn it right side up on a serving plate. Dust the top of the cake with confectioners’ sugar just before serving, if you like.

Taste and Texture

A slice smells warmly of vanilla and tastes gently sweet, with the rounded, almost buttery flavor that almond flour brings to a cake. The crumb is moist and tender, yet sturdy enough to cut into neat slices once completely cool. I especially like the contrast of that soft cake with juicy berries—or simply a cup of coffee.

Storage

• Room temperature:Cool the cake completely, cover it, and keep it at room temperature for up to 2 days.
• Refrigerator:Store in an airtight container for up to 5 days.
• Freezer:Store in an airtight container for up to 1 month. Thaw before serving.

Serving Suggestions

• Enjoy a slice plain or add a light dusting of confectioners’ sugar just before serving. Fresh berries such as strawberries, fresh raspberries, blueberries, pears, other seasonal fruit, or fruit compote are lovely alongside.
• Don’t forget the dairy-free cream! For example, a spoonful of vegan custard, or a dollop ofcashew whipped cream,sunflower seed whipped creamor vegan ricotta. For a celebration, bake two separate batches and layer the cakes with a go-to frosting and filling.

Enjoy the cake! I would love to know what you think about the recipe. Be sure to leave a comment and rating below, and/or share your creations by tagging me on instagram or Pinterest.

Flavor Variations

Replace the vanilla extract with almond extract for a pronounced almond flavor.

Add 2 to 3 tsp finely grated lemon zest, orange zest, lime zest, or grapefruit zest.

Whisk in a teaspoon of one of the following: cinnamon, ginger, allspice, pumpkin pie spice, or cardamom.

Fold in miniature semisweet chocolate chips or finely chopped dark chocolate, or add natural colorful sprinkles for a celebration. Choose dairy-free chocolate and suitable sprinkles if keeping the cake vegan.

Tips for Success

Finely ground blanched almond flour gives this delicate vegan almond cake its intended color and tender crumb. Coarser almond meal will change the texture.

Potato starch is bright white; potato flour is slightly tan. They are different ingredients, and this cake calls for the starch.

A parchment circle helps release the cake. Cool it completely in the pan, then invert it onto a flat surface so the middle stays supported.

The cake is ready when it is golden and a toothpick inserted near the center comes out with only moist crumbs attached.

Ingredient Substitutions

Use an equal amount of cornstarch if the cake does not need to be grain-free. I tried tapioca starch and the cake sank and turned gooey, so I do not recommend it.

Use an equal amount of brown sugar or granulated sugar in place of the coconut sugar. Maple syrup or agave nectar can also be used in an equal amount; reduce the water by 2 tablespoons when using either liquid sweetener.

An equal amount of chia meal (ground chia seeds) can replace the flaxseed meal.

If you prefer, you can use the dairy-free milk of your choice in place of the water. For example, almond milk, coconut milk, hemp milk, soy milk, oat milk or cashew mik. The cake will not be grain-free if oat milk is used.

Frequently Asked Questions

I have not found a direct flour swap for this cake. The almond flour provides richness as well as structure; a gluten-free flour blend will not give the same result.

Yes. An 8-inch square pan works, although a glass or ceramic pan may need more baking time than metal. You can also use a 9-inch round cake pan; the cake will be thinner, so begin checking it at 25 minutes.

Yes. Make two batches, bake each cake, and let both cool completely before adding your go-to frosting and filling.

First check the starch: potato starch and cornstarch work, but my cake made with tapioca starch sank and turned gooey. Bake until golden with only moist crumbs on a toothpick, then cool completely before unmolding.