Almond Cake with Orange Drizzle

serves 8-10

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If you love almond cake, you will love this recipe. I used unsweetened cashew milk in the dough and it came out silky and creamy. The orange drizzle is delicious, but feel free to replace it with lemon if that is more your style. Enjoy this cake with a cup of coffee or tea.

Ingredients Method

*Glaze*

  • ½ cup sliced almonds, lightly toasted at 350F for 10 minutes (for coating cake)

  • 1 teaspoon orange zest

  • 1 cup powdered sugar, plus more for sprinkling

  • ½ teaspoon almond extract

  • 1 teaspoon vanilla extract

*Cake*

  • 3/4 cup Greek yogurt or plant-based yogurt

  • 1 1/2 cups white sugar

  • 4 eggs, can sub with flax egg

  • 1 1/2 cups all-purpose flour

  • 3/4 cup almond flour

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 2 teaspoons vanilla extract

  • 1 teaspoon almond extract

  • 3/4 cup sunflower oil














1. Preheat oven to 350F. Spray a 9inch pan with baking spray and line the bottom with parchment paper.

2. Toast almonds and set them aside.

3. Combine all ingredients for the glaze until a smooth consistency is formed then set aside.

4. In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.

5. Add the all-purpose flour, almond flour, baking powder, salt, and extracts. Stir until combined.

6. Add the oil and stir until the mixture no longer separates about 2 minutes.

7. Pour the mixture into the pan and bake for 35-45 minutes until a toothpick comes out clean when inserted into the center of the cake.

8. Remove cake. When still hot, brush glaze over the cake evenly. Once the cake has cooled down, sprinkle toasted almonds on top and dust with powdered sugar.