This is just about the simplest cake to make, and is deliciously light yet moist. It‘s also incredibly adaptable – I make many variations of this recipe. If you're not a lover of almond, feel free to omit the almond extract and just go for vanilla. You could also take out the ground almond and use more flour in its place.
This cake takes mere minutes to put together, and could be made in round tins and layered, if you like. But the simplicity of the recipe is reflected in its presentation, too.
If I'm feeding a crowd, I like to make the cake and frosting ahead, and slather on the frosting just before serving. I place it in the middle of the table, with an array of various toppings for guests to choose from – and if it's for a birthday, I might add some pretty sprinkles.
This version is topped with fresh sliced peaches and little sprinkling of thyme leaves, but any fresh fruits would be delicious combined with toasted nuts or coconut chips.
You can also feel free to top this with your favourite icing, such as buttercream – but I just love the light freshness of the creamy cheese and yogurt one used here. In the height of spring, instead of adding maple syrup to the frosting I use elderflower cordial, and top it with roasted gooseberries and fresh elderflowers.
In winter you could add spices to the cake batter, and top it with baked plums. Be creative, and use what‘s in season in your part of the world. See? I told you it was adaptable...
1½ cup oat milk or alternative
1 tbsp apple cider vinegar or lemon juice
2 tsp vanilla extract
1 tsp almond extract (optional)
½ cup ground nut oil or coconut oil, melted
1½ cups plain flour, plus 3 tbsp – be careful not to pack the cup too tightly
½ cup ground almonds, or more flour
1 tbsp baking powder
½ tsp bicarbonate of soda
½ cup caster sugar or coconut sugar
Pinch of salt
For the frosting
150g almond cream cheese
1 tsp vanilla extract
2-3 tbsp maple syrup, to taste
1½ cups thick coconut yogurt
To serve (optional ideas)
Sliced peaches and fresh thyme leaves
Passion fruit pulp
Mango and toasted coconut
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