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Vanilla Almond Flour Cake (V, GF, Oil-Free)

Vegan vanilla almond flour cake, made with ease in 1 bowl! It is oil-free, grain-free, gluten-free, Paleo, and made with 6 ingredients (plus water and optional salt).

Slice of vegan almond flour cake on a small white plate with raspberries

I like naked cake.

Forget frostings, fondants, and glazes. Hold the chocolate chips, nuts, and sprinkles. My preference is plain. Best yet, vanilla. The cake itself should be moist, flavorful, and worth every forkful. 

My vanilla almond flour cake is just such a cake!

vegan almond flour cake on a cake stand

1-Bowl Vegan Vanilla Almond Flour Cake Attributes

This simple and sublime cake is all of the following and more:

  • Vegan
  • Oil-free
  • Grain-free
  • Gluten-free
  • Made with 6 ingredients (plus water & optional salt)
  • Ready to bake in under 5 minutes
  • Made in one bowl

Step by Step Instructions

You will dirty exactly 1 bowl to make the cake. No mixers, food processors or blenders required. That merits an Hallelujah! Or, at the very least a yippee!

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Spray an 8-inch (20 cm) round cake pan with nonstick cooking spray, or lightly oil.

Step Two: Whisk the Dry Ingredients

Mix all of the dry ingredients–the almond flour, potato starch, coconut sugar, flaxseed meal, baking powder, and (optional/adjustable) salt– in a large bowl.

Measure the water in a glass measuring cup; add the teaspoon of vanilla to it.

overhead view of the ingredients for vegan almond flour cake

Step Three: Add the Wet Ingredients

Add the vanilla water to the almond flour mixture.

Whisk until the batter is combined and smooth.

Step Four: Pour Batter into Pan

Pour the batter into the prepared baking pan, smoothing the top.

Step Five: Bake the Cake

Bake in the preheated oven for 35 to 40 minutes until golden brown and a toothpick inserted near the center comes out with only moist crumbs attached.

vegan almond flour cake in pan on cooling rack

Cool the Cake

Completely cool the cake in the pan before removing it. Run a knife around the edge of the pan and then invert the cake onto a flat plate or cutting board (an uneven plate, with a dip in the middle, may cause the cake to break).

Turn the cake right side up onto a serving plate, platter, or stand. If your middle name is fancy (mine is), sprinkle with some confectioners’ sugar :).

Vegan almond flour cake with strawberries on cake stand

Taste & Texture of the Cake

The cake is moist, fragrant with vanilla, and, like my 3-ingredient almond flour cookies, buttery, despite the absence of butter or any other oils. You can justify eating it for breakfast (I do; it is perfection with a cup of coffee) or serve it with seasonal fruit all spring and summer long.

I hope that you love this cake every bit as much as I do! The flavor can be varied with different extracts, spices, or the addition of citrus zest or fresh herbs. 

And while I love my cake plain-ish, feel free to make two batches of the recipe for a layer cake, slathered and smoothed with any and all of your favorite frostings and fillings!

Happy Baking!

slice of vegan almond flour cake with raspberries

FAQ

Storage for the Cake

Store the completely cooled cake in a covered container at room temperature for 2 days; store inanairtight container in the refrigerator for 5 days or the freezer for 1 month.

What Can I Substitute for the Coconut Sugar

An equal amount of brown sugar or granulated sugar can be used in place of the coconut sugar.

What Can I Substitute for the Flaxseed Meal?

An equal amount of chia meal (ground chia seeds) can be used in place of the flaxseed meal.

Is it Necessary to Use an 8-Inch Round Pan?

Pan size matters, especially with cake. 

An 8-inch (20 cm) square baking pan can also be used, but keep in mind that the cake may need more baking time if the pan is glass or ceramic (instead of metal).

The cake can also be baked in a 9-inch (22.5 cm) cake pan. Begin checking for doneness at the 25 minutes mark. Note that the cake will be thinner than the 8-inch cake.

I Do Not Have Potato Starch. Can I Use Something Else?

An equal amount of cornstarch can also be used if you do not need the cake to be grain-free. 

Tapioca starch will not work as a substitute. I tried. The resulting cake is sunken and gooey (I still ate some of my test batch, but it is more pudding cake, with an emphasis on pudding, than cake). 

More Delectable Vegan Cakes to Try:

Vanilla Almond Flour Cake {vegan, oil-free}

Vanilla Almond Flour Cake {vegan, oil-free}

Yield: 10 slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Vanilla almond flour cake, made with ease in 1 bowl! It is vegan, oil-free, grain-free, gluten-free, Paleo, and made with 6 ingredients.

Ingredients

  • 1 and 3/4 cups (196 g) blanched almond flour (not almond meal)
  • 2/3 cup (128 g) potato starch (see notes for options)
  • 1/2 cup (96 g) coconut sugar (see notes for options)
  • 1 and 1/2 tablespoons (20 g) flaxseed meal (see notes for options)
  • 2 and 1/4 teaspoons baking powder
  • Optional/adjustable: 1/4 teaspoon fine sea salt
  • 1 cup (250 mL) water
  • 1 teaspoon (5 mL) vanilla extract

Instructions

  1. Preheat oven to 350F (180C). Lightly spray an 8-inch round or square baking pan with nonstick cooking spray.
  2. In a large bowl, whisk together the almond flour, potato starch, coconut sugar, flaxseed meal, baking powder and (optional) salt.
  3. Measure the water and add the vanilla to it. Pour into bowl with almond flour mixture and whisk until blended and smooth. Spread into prepared baking pan.
  4. Bake in the preheated oven for 35 to 40 minutes until golden brown and a toothpick inserted near the center of the cake comes out with only moist crumbs attached.
  5. Transfer cake to a cooling rack and cool completely in pan. Run a butter knife around edge of pan and invert cake on a plate. Turn right side up on  cake plate.
  6. If desired, lightly dust with confectioners' sugar just before serving.

Notes

Storage: Store the completely cooled cake in a covered container at room temperature for 2 days; store inanairtight container in the refrigerator for 5 days or the freezer for 1 month.

Potato Starch Tips/Options: Be sure to use potato starch, not potato flour; they are different ingredients in the U.S. Potato starch is bright white, potato flour is slightly tan in color. The cake works best made with potato starch, but an equal amount of  cornstarch (if grain-free is not necessary) also work. Tapioca starch does not work as a substitute (I have tried).

Coconut Sugar Options: An equal amount of brown sugar or granulated sugar can be used in place of the coconut sugar.

Flaxseed Meal Options: An equal amount of chia meal (ground chia seeds) can be used in place of the flaxseed meal.

Nutrition Information
Serving Size 1 slice (1/10 of cake)
Amount Per Serving Calories 199Total Fat 10.1gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 109.7mgCarbohydrates 25.5gFiber 2.4gSugar 10.7gProtein 4.4g

Did you make this recipe?

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Michele

Tuesday 12th of March 2024

I know it's says no tapioca starch but does arrowroot starch work? I can't have potato or cornstarch and this is the best recipe I have found for cake.

Camilla

Tuesday 12th of March 2024

Hi Michele,

I think arrowroot will work well! Cheers, Camilla

Iggy

Sunday 10th of December 2023

Great cake, soft and yummy! I did 1/2 tsp of vanilla extract and 1/2 of lemon, then added 1.5 tsp of lemon zest: my new go-to recipe for cake! Thank you for another great recipe!

Camilla

Monday 11th of December 2023

@Iggy ! Not only am I happy to know that the cake was a success, I am so grateful for your reviews and enthusiasm! You spur me on, friend!

RubyTwoShoes

Friday 29th of September 2023

I read the notes when using other pans...I would love to try this in a loaf pan. I think this would be brilliant in the morning with a cup of coffee! Any suggestions on baking time?

Camilla

Saturday 7th of October 2023

Hi RubyTwoShoes,

Ooh. I wish this could work in a loaf pan, but this needs to be made in shallow pans to work. Without eggs and gluten, gluten free vegan bakes are very particular. This cake will not rise and firm up at the center if made in a 9x5 type of loaf pan. For mornings, you could definitely make this in muffin form! Probably no more than 13 to 17 minutes to bake (fill muffin cups no more than 2/: full).

Jessica

Friday 8th of September 2023

My mistake! I must have been confusing this cake with another one of yours! I see this one can go in the freezer! I am sorry about that!

Camilla

Tuesday 12th of September 2023

Not a problem, Jessica ????

Jessica

Friday 8th of September 2023

Hello! Love so many of your recipes! I was looking to make this today for the first time but my question, can you freeze this? It is just my husband and I and I usually freeze some of each dessert/baked good I make of yours so we can finish without over eating(trying to eat a whole dessert in a few days). I make that all makes sense.

Thank you for all your hard work, and wonderful recipes. Yours are always my favorite!

Camilla

Tuesday 12th of September 2023

You made my day, Jessica, thank you! Yes, you can freeze it. Be sure to wrap well to avoid freezer burn.

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