Eggless Almond Cake
Eggless Almond Flour Cake that’s moist and incredibly delicious. Easy to put together and makes for a prefect tea time cake.
Equipment
- Oven
Ingredients
- ¾ almond flour
- ¾ cup whole wheat flour aata
- ½ cup + ⅛ cup sugar ( I used coconut sugar) which gave the dark color to the cake
- 3 tablespoons oil ( little less than ¼ cup)
- ¾ cup yogurt
- 1 ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 teaspoon vanilla extract
- zest of half lemon optional
- pinch of salt
For Flax Egg -
- 1 tablespoon flax meal
- 2.5 tablespoon water
Instructions
Flax Egg -
- Add one tablespoon of flax meal to 2.5 tablespoons of water and set a side for 10 minutes.
Cake Batter -
- Sieve whole wheat flour, baking soda, baking powder and salt.
- Add oil, sugar and yogurt to a large bowl. Whisk it for a minute until well incorporated.
- Add flax egg, lemon zest and vanilla extract. Mix it well.
- Add almond flour and gently fold in. Add the sieved wheat flour to the almond mixture.
- Fold the flour gently, until no lumps. The batter should be slightly thick.
- Grease a 8 inch round baking dish with oil and line it with parchment paper.
- Transfer the batter to the baking pan, smooth it out and top it with slivered almonds.
Baking the cake-
- Bake at 350 F or 175 C for 25-30 minutes until the tooth pick inserted come out clean.
- Let the cake rest in the pan for 20 minutes, remove and let it cool completely before slicing.
Notes
If using homemade almond flour, make sure its super fine.
Whole Wheat Flour can be replaced with All Purpose Flour.
The cooking time may slightly vary depending on your oven.