By the Gracious Vegan
This is a barely adapted recipe from Vegan Richa. The reason I am not simply linking to it is that her recipe is difficult to triple (I rounded some to the nearest familiar measure for ease) and I added extra nondairy milk, because every time I made her recipe it was too thick. Note that the cake will be darker if you use almond flour made from unblanched almond. I think it’s prettier to use blanched, but both ways work well. This cake has a phenomenal flavor as well as texture. It has a moist, delicate crumb.
Preheat the oven to 350°F. Line a 9” round cake pan with parchment or wax paper, or use a tube pan. Spray the sides of the pan with spray oil.
In a medium-large mixing bowl, mix the flax and milk and let them sit for 5 minutes.
1 cup nondairy milk
3/8 cup (6 Tablespoons) flaxseed meal
After 5 minutes, add the following ingredients and mix well.
1/2 cup granulated organic cane sugar
1/2 cup maple syrup
1 Tablespoon vinegar (white or apple cider vinegar)
1 Tablespoon vanilla extract
3/4 teaspoon almond extract (if lemon flavor is preferred, you can use lemon extract or your desired amount of lemon zest)
In another bowl, mix the dry ingredients together and break up any lumps with a spoon or whisk.
3 cups almond flour
3/4 cup starch (recommended: 1/2 cup potato starch + 1/4 cup tapioca starch)*
3 Tablespoons poppy seeds
1 Tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Add the dry ingredients to the wet and mix well until smooth. Scrape the batter into the prepared pan.
Bake at 350°F for 30 minutes or until a toothpick from the center comes out clean.
Cool for 15 minutes, then remove from the pan. Cool completely before icing. For a layer cake, slice the 9” round in half and fill with Vegan White Chocolate Cashew Buttercream, then top with a berry sauce and berries. Note that spreading frosting on the cut side of one of these layers is difficult, because the crumbs come off the cake and onto the frosting. It works best by piping the filling or turning over the bottom layer so that the bottom of the cake is in the middle.
* A note about starches. Too much tapioca starch (which is the same as tapioca flour) or cornstarch can make baked goods too dense. Too much potato starch (not the same as potato flour) can make baked goods too crumbly. This is why Vegan Richa suggests the blend she does. This cake’s texture is on the crumbly side, which is one reason I like it. You could go half potato starch and half tapioca or cornstarch.
Timing: 15 minutes to prepare it, 30 to bake, and 15 to cool
Nutrition: Mostly healthy, though it contains some sugar