Vegan Almond Cake (Torta di Mandorla)

🛒 Ingredients

• #Dry Ingredients;
• 2 cups blanched almond flour / ground almonds
• ½ cup all‑purpose flour or gluten‑free flour blend
• 1 tsp baking powder,, ½ tsp baking soda,, Pinch of fine salt
• #Wet Ingredients;
• ¾ cup maple syrup, agave nectar, or coconut sugar dissolved in water
• ½ cup unsweetened almond milk or soy milk
• ⅓ cup mild olive oil or melted coconut oil
• 1 tbsp lemon juice or apple cider vinegar
• 1 tsp pure vanilla extract
• ½ tsp almond extract (optional, for extra nutty flavour)
• #Glaze & Topping;
• 3 tbsp apricot jam or maple syrup mixed with 1 tbsp warm water
• Fresh sliced strawberries
• Vegan whipped cream or coconut cream
• Sliced almonds (toasted, optional)

👩‍🍳 Instructions

1. 1

   Prep: Preheat oven to 175 °C (350 °F). Grease and line a round 20 cm (8 inch) cake tin with parchment paper.

2. 2

   Mix dry: Whisk together almond flour, all‑purpose flour, baking powder, baking soda, and salt in a large bowl until evenly combined.

3. 3

   Mix wet: In a separate bowl, whisk together sweetener, plant milk, oil, lemon juice, vanilla, and almond extract until smooth.

4. 4

   Combine: Pour wet ingredients into dry ingredients and stir gently just until no dry flour remains — do not overmix.

5. 5

   Bake: Pour batter into the prepared tin and smooth the top. Bake for 35–40 minutes until the top is golden and a skewer inserted into the centre comes out clean or with just a few moist crumbs.

6. 6

   Finish: Let cool in the tin for 10 minutes, then transfer to a wire rack. Brush the warm cake generously with the apricot glaze or syrup mixture. Once fully cool, top with fresh strawberries, a dollop of vegan cream, and toasted almonds if desired.