Who doesn’t love a good slice of sponge cake (especially when lathered with a delicious matcha green tea frosting)? This Vegan, Gluten Free Almond Cake is perfect for when you have those cravings as it’s only made with simple, healthy, whole ingredients and free-from eggs, dairy and refined sugar.
I decorated this Vegan, Gluten Free Almond Cake with a lot of fresh blueberries, pomegranate arils, physalis, and red grapes, but you can top it with whatever fresh berries and fruit you have in stock. Also, I loved drizzling a generous scoop of pistachio butter atop the matcha frosting, but you can substitute cashew butter too.
Since I tried to keep this Vegan, Gluten Free Almond Cake low in calories, I only used a small quantity of coconut oil in the batter. For this reason, in order to enjoy the moist and spongy texture of this cake, it’s better to consume it within the two days after baking.
Because of the fresh frosting made with coconut cream, it’s better to store this dessert in the refrigerator covered with a cake lid.
I think that the way this Vegan, Gluten Free Almond Cake turned out together with its presentation is absolutely fantastic. I prepared it on a Sunday for a family lunch and they were in heaven!
They had no idea that it was allergy free and had no refined sugar until I told them. Even still, they didn’t believe me. I hope that this recipe brings your family the same joy as it brought mine.
What you'll need to make this Vegan Gluten Free Almond Cake
The ingredients to make this Vegan Gluten Free Almond Cake are really simple:
- Almond Flour (you can either buy it or make your own by grinding almonds in a high speed blender or food processor. If you decide to do so, make sure you only let it process for a few seconds as you don’t want them to turn into almond butter 🙂
- Organic Corn Starch (replaceable with arrowroot, but the consistency of your cookies using corn starch is guaranteed to be perfectly crunchy)
- Coconut Milk (make sure you use the full fat, canned version)
- Extra Virgin Olive Oil (what else would you expect from an Italian?! 😉
- Sugar Free Apricot Jam (I really enjoy replacing regular sweeteners in my baking with sugar free apricot jam as it adds a delicious flavor to my baked goods, along with the healthy fibers from fruit, minus the refined sugar)
- Vanilla Extract
If you're a cake lover ...
Vegan Gluten Free Almond Cake with Matcha Glaze
For the Vegan Cake:
For the Matcha Glaze:
For the Toppings:
- 3 Grapes
- 2 Physalis
- 12 Blueberries
- 3 tbsp Pomegranate Arils
- 1 tbsp Pistachio Butter optional
- Preheat the oven to 350 F.
- Combine all ingredients in a food processor (or in a bowl) and mix well.
- Line a 7.8” (20 cm) cake pan with parchment paper, pour in the cake batter and bake for 30 minutes.
- When the cake has cooled down completely, start to prepare the matcha glaze.
- Combine water, coconut cream and honey in a small pan, cook until it almost gets to a boil, then take off the stove.
- A this point, you can either, add the matcha and agar agar in the pan and mix them in with a milk frother, or, combine matcha and agar again in a small bowl, pour the hot liquid over, and stir well with a bamboo whisk (the one that’s commonly used to make matcha).
- Let the matcha glaze cool to room temperature making sure you stir it every once in a while.
- When it starts to thicken up a bit, pour it over the cake and spread it evenly on its surface, helping yourself with a silicon spatula.
- Place the glazed cake in the refrigerator for about one hour to let the glaze solidify completely, add all the toppings like you see in the photo and, if you want, drizzle a little pistachio butter on top.
Share this recipe on your Facebook and Pinterest or print it out so you can always have it handy when you are ready to bake this Vegan Gluten Free Almond Cake!!… And don’t forget to share a photo with me on Instagram! and subscribe to my weekly newsletter so that you never miss a post!!
Lots of love from Italy and I will catch you at the next recipe!