Description
A wholesome and delicious vegan birthday cake made without flour, eggs, dairy, or refined sugar. Moist, naturally sweetened, and perfect for celebrations with a nourishing twist.
Ingredients
- 2 cups almond flour (200 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup unsweetened plant-based yogurt (240 g)
- 1/2 cup pure maple syrup (120 ml)
- 1/4 cup coconut oil, melted and cooled (60 ml)
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1/4 cup unsweetened plant-based milk (60 ml)
Instructions
- Preheat oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- In a large mixing bowl, whisk together almond flour, baking powder, baking soda, and salt.
- Add plant-based yogurt, maple syrup, coconut oil, vanilla extract, apple cider vinegar, and plant-based milk to the dry ingredients. Mix until a smooth, thick batter forms.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
- For a layered cake, double the recipe and bake in two pans.
- Let the cake cool completely before frosting to prevent melting.
- Use a light hand when adding mix-ins like berries to avoid sinking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 11g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
