Easy Almond Cake with a Crunchy White Chocolate Glaze Recipe
Delight in the exquisite blend of flavors with this Almond Cake featuring a heavenly White Chocolate Crunchy Glaze. Created to perfection, this almond-infused treat, with its fine almond meal and light brown sugar, offers a moist and flavorful experience. Ideal for an special occasion or as one of your favorite desserts, this cake balances texture and taste flawlessly.
The crowning glory is the glaze, a luxurious combination of dairy-free white chocolate, raw cacao butter, and almond butter, adorned with the delightful crunch of toasted almond slices. Whether it’s your go-to for celebrations or the perfect thing to satisfy your sweet tooth, this Almond Cake is destined to become a cherished favorite, beckoning you to savor it again and again next time.
Table of Contents
Get ready to create a culinary masterpiece that’s not just a recipe but a cherished family member in your collection. This almond cake is not only renowned for its fluffy texture, ensuring the best results, but it also transforms into the most delicious cake that stands the test of time. Whether indulging right away or savoring the perfection the next day, each slice encapsulates the essence of a well-balanced and heavenly treat. Let’s unravel the steps and simple ingredients that guarantee an extraordinary almond cake, destined to become your next favorite dessert!
Ingredients You’ll Need
Dry ingredients
- All purpose flour
- Almond meal
- Brown sugar
- Coconut or golden brown sugar
- Pink salt
- Baking powder
- Baking soda
Wet ingredients
- Almond milk at room temperature
- Apple cider vinegar or lemon juice
- Sunflower oil or other neutral oil
- Vanilla bean paste
Glaze
- Dairy free white chocolate
- Raw cacao butter
- Almond butter
- Almond slices toasted
How To Make This Almond Cake
Step 1: Oven Prep and Vegan Buttermilk Activation
- Preheat the oven to 175C | 350 ºF. Lightly grease and line a 22×15 cm| 9×5″ loaf pan.
- In a small bowl combine the apple cider vinegar and plant milk and set aside for at least 5 minutes to curdle.
Step 2: Dry Blend and Wet Integration
- In a large mixing bowl whisk together the dry ingredients for the flour mixture.
- Add oil and vanilla to the milk. Pour the wet mixture over the dry ingredients and whisk until just combined.
- Pour the cake batter into the prepared pan.
Step 3: Baking and Glazing: Finishing Touches
- Bake for 45-50 minutes.
- Cool completely before glazing or slicing.
- To make the glaze: gently melt white chocolate, cacao butter and almond butter over a Bain Marie or in the microwave and stir to combine.
- Stir in the top of the cake. Pour over the cool cake. Place in the refrigerator to set if it’s too warm on the counter. Enjoy the moist cake!
Almond Cake – Recipe Card
Almond Cake With White Chocolate Crunchy Glaze
Ingredients
Dry Ingredients
- 190 g | 1.5 cups all purpose flour
- 40 g almond meal - finely ground
- 60-80 g light brown sugar
- 40 g coconut or brown sugar
- 1 tsp pink salt
- 1.5 tsp baking powder
- ½ tsp baking soda
Wet ingredients
- 240 ml | 1 cup almond milk - at room temp
- 2 tsp apple cider vinegar or lemon juice
- 40 g | ¼ cup sunflower oil or other neutral oil
- 1 tsp vanilla bean paste
Glaze
- 5 tbsp melted dairy free white chocolate
- 1 tbsp melted raw cacao butter
- 1 tbsp almond butter
- 4 tbsp almond slices - toasted
Instructions
- Preheat the oven to 175C | 350 ºF. Lightly grease and line a 22×15 cm| 9×5″ loaf pan.
- In a small mixing bowl combine the apple cider vinegar and plant milk and set aside for at least 5 minutes to curdle.
- In a large mixing bowl whisk together the dry ingredients.
- Add oil and vanilla to the milk. Pour the wet mixture over the dry ingredients and whisk until just combined.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes.
- Cool completely before glazing or slicing.
- To make the glaze: gently melt white chocolate, cacao butter and almond butter over a Bain Marie or in the microwave and stir to combine. Stir in the toasted almond slices. Pour over the cool cake. Place in the refrigerator to set if it’s too warm on the counter.
Notes
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Frequently Asked Questions
Is a food processor or electric mixer necessary for the recipe?
While a food processor or an electric mixer is recommended for finely ground almond meal, you can also use pre-ground almond meal for convenience.
Is a springform pan recommended for this recipe?
Yes. A springform pan simplifies cake removal and ensures the layers stay intact, making it perfect for a layered cake.
Can I reduce sugar while maintaining the moistness of this almond cake?
Yes, you can use less sugar without compromising the moist and delicious quality of this almond cake recipe.
What’s the best way to enjoy this almond cake—served alone or with a cup of coffee or ice cream?
This almond cake is versatile! Enjoy it on its own, with a cup of coffee, or paired with your favorite ice cream for a delightful treat. You can enjoy it for a couple of days in different ways!
Can I substitute maple syrup for granulated sugar in this almond cake recipe?
Yes, you can use maple syrup as a natural sweetener, adding a delightful hint of richness to the almond cake. You can even add vanilla extract if you want.
Is parchment paper necessary when baking this almond cake, or can I skip it?
While not specified in the recipe, using parchment paper in the baking pan can simplify the process by ensuring easy removal and a well-presented almond cake.
Can I substitute wheat flour for all-purpose or cake flour?
Yes, you can experiment with using wheat flour or cake flour as alternatives to all-purpose flour, but keep in mind that it might affect the texture of the almond cake.
Can I serve this almond cake with whipped cream?
Absolutely! Elevate your almond cake experience by topping it with a dollop of freshly whipped cream for a delightful and indulgent treat.
More Vegan Recipes You Might Like
- 10+ Vegan Croissant Recipes: Your Easy Guide To Delicious Baking
- Salted Caramel Almond Flour Cookies (Vegan + Gluten-Free)
- 7 Healthy & Easy Rainbow Juice Recipes
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The cake is so good moist and flavourful ! Thanks for the recipe and for the beautiful pictures.