Ingredients

1 1/2 cups Almond Flour

1 cup All-Purpose Flour (sifted)

1/2 cup Crystal Sweetener of Choice

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Salt

1 cup Almond Milk

2 teaspoons Apple Cider Vinegar

1/3 cup Dairy-Free Unsalted Butter (melted)

1 teaspoon Vanilla Extract

1/2 teaspoon Almond Extract

1/3 cup Sliced Almonds

2 tablespoons Powdered Sweetener

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease a 9-inch cake pan with oil or vegan butter and line the bottom with greased parchment paper.

Step 2: In a large bowl, whisk together the sifted all-purpose flour, almond flour, baking powder, baking soda, salt, and crystal sweetener until well combined.

Step 3: Create a well in the center of the dry ingredients and add the almond milk, melted dairy-free butter, apple cider vinegar, vanilla extract, and almond extract.

Step 4: Gently stir the batter with a silicone spatula until just combined, making sure no flour lumps remain. Avoid over-mixing to prevent a gummy texture.

Step 5: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the sliced almonds over the top, then gently press them into the batter so they stick.

Step 6: Place the cake in the center rack of the oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out dry or with a few crumbs.

Step 7: Allow the cake to cool in the pan for 5-10 minutes. It may flatten slightly, which is normal.

Step 8: Transfer the cake to a wire rack and let it cool completely for 1-2 hours before slicing.

Step 9: Just before serving, dust the cake with powdered sweetener for a light finishing touch.

Tips & Variations

For a gluten-free version, replace all-purpose flour with a gluten-free flour blend suitable for baking.

Use maple syrup or honey instead of crystal sweetener for a different sweetness profile, but reduce almond milk slightly to maintain batter consistency.

Add a handful of fresh berries or chocolate chips to the batter for extra flavor and texture.

If you like a more pronounced almond flavor, increase almond extract to 1 teaspoon but use sparingly to avoid bitterness.

FAQs

Can I use other types of flour instead of all-purpose flour?

Yes, you can substitute with gluten-free flour blends if you need a gluten-free cake. Keep in mind that different flours may slightly alter the texture and moisture, so adjust liquids if necessary.

Why is apple cider vinegar used in this recipe?

Apple cider vinegar reacts with baking soda to help the cake rise and become fluffy, which is especially important since this recipe does not use eggs.