Ingredients

The following ingredients have 4 Servings
  • 1 cup all purpose flour (130 grams)
  • 1/4 cup almond flour (24 grams)
  • 2 tablespoons cornstarch (20 grams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon + 1/8 teaspoon baking soda
  • 1 & 1/4 teaspoon cardamom powder
  • 1/4 teaspoon salt
  • 1 tablespoon white vinegar (15 ml)
  • 1 cup almond milk (unsweetened, 240 ml)
  • 1/4 cup oil (60 ml, any flavorless oil, I used canola oil)
  • 3/4 cup granulated white sugar (150 grams or adjust to taste to make it less sweet)
  • 1/4 teaspoon + 1/8 teaspoon almond extract
  • zest of 1 lemon (optional)
  • 1/2 cup sliced almonds (+ more to sprinkle on top)

Instruction

  • Line a 8 x 2 inch round pan with parchment paper and spray with a non-stick spray. Set it aside. Pre-heat oven to 350 F degrees.
  • In a large bowl sift together all purpose flour, almond flour, cornstarch, baking powder, baking soda, cardamom powder and salt. Set it aside.
  • Take your 1 cup measuring cup and add 1 tablespoon white vinegar to it. Now start adding almond milk to the cup until it's filled to the top. Set it aside for 5 minutes while you proceed to the next steps.
  • Using the paddle attachment of your stand mixer or using your hand mixer, beat together oil and sugar until combined. Add almond extract and lemon zest (if using) and mix.
  • Start adding the flour mix, alternating with the prepared vegan buttermilk (almond milk-vinegar mixture). Start and end with the flour mix.
  • Mix until everything is well combined but do not over-mix.
  • Fold in 1/2 cup sliced almonds.
  • Transfer batter to the prepared round pan. Sprinkle with more sliced almonds on top.
  • Bake at 350 F degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely on a wire rack before slicing. Dust with powdered sugar and enjoy!