This is the simplest cake to make and is deliciously light yet moist. It‘s incredible adaptable and that‘s what I love the most about this recipe. I make many variations of this cake and if you‘re not a lover of almond feel free to omit the almond extract and just go for plain vanilla. You could also take out the ground almond and use more flour in its place.
It‘s made in two bowls and takes mere minutes to put together. It could be made in round tins and layered if you wish. But the simplicity of the cakes recipes reflects on its presentation too.
If I am feeding a crowd I like to make the cake and frosting ahead, and just before serving I slather on the frosting and serve it in the middle of the table with an arrear of various toppings for guests to choose from. This one has fresh sliced peaches and little thyme leaves, but any fresh fruits are delicious combined with toasted nuts or coconut chips. If it‘s for a birthday I might add pretty sprinkles.
Feel free to top with your favourite icing such as buttercream but I just love 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 with roasted gooseberries and fresh elderflowers. In winter you could add spices to the cake batter and top with baked plums. Be create and use what‘s in season in your part of the world.
1 ½ 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
1 ½ cups plain flour, plus 3 tbs do not pack the cup tight.
½ cup ground almonds or more flour
1 tbsp. baking powder
½ tsp bicarbonate soda
½ cup caster sugar or coconut sugar
Pinch of salt
150g almond cream cheese
1 ½ cup thick coconut yogurt
1 tsp vanilla extract
2-3 tbsp. maple syrup to taste.
Sliced peaches and fresh thyme leaves
Passion fruit pulp
Mango and toasted coconut
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