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).
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!
1-Bowl Vegan Vanilla Almond Flour Cake Attributes
This simple and sublime cake is all of the following and more:
- 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
Measure the water in a glass measuring cup; add the teaspoon of vanilla to it.
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.
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 :).
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!
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?
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:
- Vegan & Grain-Free Vanilla Layer Cake
- Chickpea Flour Chocolate Layer Cake
- Easy Cashew Cheesecake
- Vegan Coconut Flour Cupcakes
- Gluten-Free & Vegan Vanilla Bundt Cake
- Vegan Red Velvet Cake
- Chickpea Flour Gingerbread Bundt Cake
- Pumpkin Hemp Heart Cheesecake