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Citrusy vegan and gluten-free Almond Cake - HolyCowVegan.net
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5 from 9 votes

Vegan Almond Cake

This delicious vegan Almond Cake is infused with almond and citrus flavor, and a touch of aquafaba makes it light and airy. The cake is also gluten-free and soy-free, making it everyone-friendly.
Prep Time10 mins
Cook Time1 hr
Total Time55 mins
Course: Dessert
Cuisine: Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Almond Cake
Servings: 20 slices
Calories: 173kcal


  • 1 ½ cups superfine almond flour
  • ¾ cup all purpose glutenfree flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup aquafaba (chickpea brine)
  • 1 cup granulated sugar (I used turbinado which gives a darker crumb. Use white sugar for a lighter color)
  • ¼ cup vegetable oil (I use avocado, any flavorless oil is fine)
  • ¼ cup vegan yogurt
  • 1 tablespoon amaretto liqueur (or 1 teaspoon almond extract)
  • Zest of 2 lemons and one orange

For the almond topping:

  • ½ cup blanched almonds
  • Juice of 2 lemons
  • 2 tablespoon orange juice
  • 2 tablespoon sugar


  • Mix the ingredients for the topping and set aside.
  • Preheat the oven to 325 degrees. Prepare a 9-inch cake pan by spraying with oil or cooking spray and line the bottom with parchment paper.
  • Place the aquafaba, sugar and vegetable oil in the bowl of a stand mixer and beat for 2 minutes until well mixed and fluffy.
  • Add the yogurt, amaretto and the zest and continue mixing for another minute. 
  • Dump in the dry ingredients -- the almond flour, all purpose gf flour, baking soda, and baking powder. Start the mixer on slow speed to allow everything to start mixing, and then mix on medium-low speed until the batter comes together. Use a spatula to scrape the bottom and sides of the bowl and ensure everything has mixed. Your cake batter will not be as runny as an average cake batter, but that's exactly how you want it.
  • Scrape out the batter into the pan and smooth the top. Sprinkle the topping evenly over the cake and place the cake into the preheated oven.
  • Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 30 minutes on a rack before unmolding. Run a knife along the sides of the cake if needed. Carefully invert the cake onto a plate, then invert it again and allow it to continue cooling on a rack before slicing.


Serving: 1slice | Calories: 173kcal | Protein: 3.1g | Fat: 7.5g | Fiber: 1.9g | Vitamin C: 14mg | Calcium: 30mg | Iron: 1.1mg