Almond Flour Cake Recipe – Cardamom & Lemon Vegan Bake

Last Updated on 2 months by Neha Deshmukh

Almond Flour Cake Recipe – Cardamom & Lemon Vegan Bake

Hey everyone! I’m so excited to share this recipe with you. It’s a little slice of heaven – a beautifully fragrant, subtly sweet almond flour cake with a hint of cardamom and lemon. I first made this when I was craving something comforting but didn’t want to compromise on flavour, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the aroma while it bakes is just divine. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average cake. It’s wonderfully moist, thanks to the almond flour, and the cardamom adds a warm, aromatic spice that’s so comforting. The little zing of lemon brightens everything up, making it perfect for an afternoon tea or a special occasion. Plus, it’s vegan! You won’t believe how delicious a vegan cake can be. It serves 8, takes about 40 minutes to bake, and only 15 minutes of prep – easy peasy!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup all-purpose flour (120g)
• ¼ cup almond flour (30g)
• 2 tablespoons cornstarch (16g)
• 1 teaspoon baking powder (4g)
• ¼ teaspoon + ⅛ teaspoon baking soda (approx. 1.5g total)
• 1 ¼ teaspoon cardamom powder (approx. 6g)
• ¼ teaspoon salt (1.5g)
• 1 tablespoon white vinegar (15ml)
• 1 cup unsweetened almond milk (240ml)
• ¼ cup canola oil (60ml)
• ¾ cup granulated white sugar (150g)
• ¼ teaspoon + ⅛ teaspoon almond extract (approx. 1.5ml total)
• 1 lemon zest (from 1 lemon)
• ½ cup sliced almonds (approx. 60g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Almond Flour: Types & Benefits

There are two main types of almond flour: blanched and natural. I recommend blanched almond flour for this recipe – it has a finer texture and gives a lighter, more tender crumb. Natural almond flour (made with the skin on) will work in a pinch, but the cake might be a little denser. Almond flour adds moisture and a lovely nutty flavour, and it’s a great gluten-free alternative!

Cardamom Powder: Regional Variations & Flavor Profile

Cardamom is a staple in Indian baking, and for good reason! It’s so fragrant and adds a beautiful warmth. You can find green cardamom powder easily, but black cardamom has a smokier flavour if you’re feeling adventurous. A little goes a long way, so don’t overdo it.

Vegan Buttermilk: The Science Behind the Substitute

Don’t worry, you don’t need to run to the store for buttermilk! Combining almond milk with vinegar creates a vegan buttermilk. The acid in the vinegar reacts with the almond milk, thickening it slightly and creating a similar tang to traditional buttermilk. Let it sit for 5-10 minutes – it’s a little bit of kitchen magic!

Canola Oil: Alternatives & Considerations

Canola oil is neutral in flavour, which lets the almond and cardamom really shine. If you prefer, you can use another neutral oil like sunflower or vegetable oil.

Lemon Zest: Fresh vs. Dried – Which to Use?

Always, always use fresh lemon zest if you can! It has a much brighter, more vibrant flavour than dried zest. Just grate the yellow part of the lemon peel, avoiding the white pith underneath, which can be bitter.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line an 8-inch round pan with parchment paper and grease it with non-stick spray. This ensures your cake comes out cleanly.
2. In a bowl, sift together the all-purpose flour, almond flour, cornstarch, baking powder, baking soda, cardamom powder, and salt. Sifting helps to remove any lumps and creates a lighter texture.
3. Now, let’s make our vegan buttermilk! In a measuring cup, mix the white vinegar with the almond milk. Give it a little stir and let it sit for 5-10 minutes.
4. In a separate bowl, beat the canola oil and sugar together until they’re nicely combined. Then, stir in the almond extract and lemon zest (if using).
5. Time to combine everything! Alternately add the dry ingredients and the vegan buttermilk to the oil-sugar mixture, starting and ending with the dry ingredients. Mix until just combined – don’t overmix!
6. Gently fold in the sliced almonds.
7. Pour the batter into the prepared pan and sprinkle a few extra sliced almonds on top for a beautiful finish.
8. Bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
9. Let the cake cool completely on a wire rack before dusting with powdered sugar.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.
• Make sure your ingredients are at room temperature for best results.
• A toothpick should come out with just a few moist crumbs attached, not completely clean.

Variations

Want to switch things up? Here are a few ideas:

Vegan Options (already incorporated)

This recipe is already beautifully vegan!

Gluten-Free Adaptations

For a completely gluten-free cake, use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding.

Spice Level Adjustments

My family loves a good dose of cardamom, but you can adjust the amount to your liking. Start with ¾ teaspoon if you prefer a more subtle flavour.

Festival Adaptations

During Navratri or Diwali, you might want to avoid nuts due to fasting restrictions. Simply omit the almonds – the cake will still be delicious!

Serving Suggestions

This cake is lovely on its own with a cup of chai. It also pairs beautifully with a dollop of vegan yogurt or a scoop of vanilla ice cream. My friend, Priya, loves to serve it with a sprinkle of rose petals for a truly elegant touch.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions:

• Can I use a different type of nut flour? You can try using cashew flour or hazelnut flour, but the flavour will be different.
• Can I make this cake without lemon zest? Absolutely! It will still be delicious, just a little less bright.
• How can I tell if the cake is fully baked? A toothpick inserted into the centre should come out with just a few moist crumbs attached.
• What is the best way to store leftover cake? In an airtight container at room temperature or in the refrigerator.
• Can this cake be frozen? Yes! Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months.
• Why is almond flour used in this recipe? It adds moisture, a lovely nutty flavour, and creates a tender crumb.
• Can I substitute the canola oil with coconut oil? You can, but it will impart a slight coconut flavour to the cake.

Enjoy baking (and eating!) this delightful almond flour cake. I hope it brings a little sweetness to your day! Let me know how it turns out in the comments below.