🍰 Desserts

Vegan Almond Cake (Torta di Mandorle)

Torta di Mandorle is a rich, tender cake where ground almonds take centre stage, giving it a deep nutty flavour and lovely moist crumb. This fully vegan version replaces eggs, dairy butter, and milk with plant‑based ingredients, keeping all the signature dense yet soft texture and sweet almond aroma — no animal products required. It is delicious served plain, with fresh fruit, or vegan cream.

Shared by katty

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Time

55 min

Serves

Difficulty

easy

🛒 Ingredients

#Cake Base;
250 g blanched ground almonds
80 g all‑purpose flour (or extra almond flour for gluten‑free)
150 g caster sugar or coconut sugar
200 ml unsweetened plant milk (almond or oat works best)
80 ml neutral oil or melted coconut oil
1 tbsp lemon zest.. 1 tsp pure almond extract
1 tsp baking powder.. ½ tsp baking soda.. Pinch of fine salt
#Optional Glaze & Topping;
3 tbsp icing sugar mixed with 1 tsp lemon juice (for a simple glaze)
Fresh strawberries or flaked almonds
Whipped coconut cream

👩‍🍳 Instructions

1
Prep: Preheat oven to 170 °C (340 °F). Grease and line a 20–22 cm round cake tin.
2
Mix dry: In a large bowl, whisk together ground almonds, flour, sugar, baking powder, baking soda, salt, and lemon zest.
3
Mix wet: In a separate bowl, whisk plant milk, oil, and almond extract until smooth.
4
Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined — do not over‑mix, or the cake may become dense.
5
Bake: Pour into the tin and smooth the top. Bake for 35–40 minutes until golden, firm to the touch, and a skewer inserted comes out clean.
6
Finish: Let cool completely in the tin. Drizzle with glaze or dust with icing sugar, then top with fresh fruit and cream if desired.