Eggless Almond Butter Cake
Ingredients
Cake Base:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup dairy-free butter softened
- ½ cup almond butter
- 1 cup dairy-free yogurt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp baking powder
- ¼ tsp salt
Gooey Almond Cream:
- ½ cup almond butter
- ¼ cup granulated sugar
- ¼ cup canned coconut milk full-fat
- 1 tsp almond extract
Topping:
- Powdered sugar for dusting
- Flaked almonds for garnish
Instructions
Prepare the Cake Base:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, cream together the softened dairy-free butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the almond butter and continue to mix until well combined.
- Mix in the dairy-free yogurt, vanilla extract, and almond extract until smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
Prepare the Gooey Almond Cream:
- In a medium bowl, whisk together the almond butter, granulated sugar, coconut milk, and almond extract until smooth.
- Pour the gooey almond cream over the cake batter in the pan, spreading it evenly.
Bake the Cake:
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes.
Serve:
- Dust the top of the cake with powdered sugar and garnish with flaked almonds.
- Serve warm or at room temperature.
Notes
- Almond Butter: Ensure the almond butter is smooth and well-mixed for the best texture in both the cake and the cream.
- Coconut Milk: Full-fat coconut milk provides a rich and creamy texture for the almond cream.
- Serving: This cake is best enjoyed warm for the ultimate gooey texture.