This Fluffy Almond Milk Cake is a light and airy dessert made without dairy, making it perfect for those who prefer a dairy-free treat. Infused with warm cinnamon and vanilla flavors, this cake is incredibly soft and moist. Topped with apricot jam, almond flakes, and a dusting of powdered sugar, it’s an elegant and delicious treat for any occasion!
What Is Almond Milk Cake?
Almond milk cake is a dairy-free cake made with almond milk and vegetable oil, resulting in a moist and tender texture. The addition of cinnamon and vanilla gives it a subtle warmth, while the apricot jam and almond flakes provide a delightful finishing touch.
Why Everyone Will Love This Recipe
- Dairy-Free – Uses almond milk instead of regular milk, making it perfect for lactose-intolerant individuals.
- Light & Fluffy – A soft crumb with a delicate texture.
- Easy to Make – Simple ingredients and a straightforward method.
- Perfectly Spiced – A touch of cinnamon and vanilla enhances the flavor beautifully.
Pro Tips for the Best Almond Milk Cake
- Use Room Temperature Ingredients – This ensures even mixing and a smoother batter.
- Sift the Dry Ingredients – Helps avoid lumps and creates a finer crumb.
- Don’t Overmix – Overmixing can result in a dense texture; mix just until combined.
- Check for Doneness – Insert a toothpick in the center; if it comes out clean, the cake is ready.
- Let It Cool Before Decorating – This prevents the jam from melting into the cake.
Frequently Asked Questions
Can I Use a Different Milk Alternative?
Yes! You can substitute almond milk with oat, soy, or coconut milk.
Can I Make This Cake Gluten-Free?
Yes! Use a gluten-free all-purpose flour blend in place of regular flour.
What Can I Use Instead of Apricot Jam?
You can use honey, maple syrup, or another fruit jam like raspberry or orange marmalade.
How Do I Store Leftovers?
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Can I Add Nuts or Chocolate Chips to The Batter?
Absolutely! Chopped almonds, walnuts, or chocolate chips can be mixed into the batter for added texture and flavor.
How to Freeze
- Freezing Whole Cake: Let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
- Freezing Slices: Wrap individual slices in plastic wrap and store in an airtight container. Thaw at room temperature before serving.
How to Store
To keep your almond milk cake fresh:
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage, up to 5 days.
- Cover with plastic wrap to prevent it from drying out.
Ingredients
How to Make Almond Milk Cake
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In a mixing bowl, beat eggs, sugar, cinnamon, and vanillin with an electric mixer until fluffy. Add vegetable oil, almond milk, potato starch, flour, and baking powder. Mix until smooth and lump-free.
In a mixing bowl, beat eggs, sugar, cinnamon, and vanillin with an electric mixer until fluffy. Add vegetable oil, almond milk, potato starch, flour, and baking powder. Mix until smooth and lump-free.
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Preheat oven to 360°F (180°C). Pour the batter into a 24cm (9.5-inch) cake pan and bake for 45 minutes.
Preheat oven to 360°F (180°C). Pour the batter into a 24cm (9.5-inch) cake pan and bake for 45 minutes.
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Transfer the cake to a serving plate. Spread apricot jam on top, sprinkle with almond flakes, and dust with powdered sugar. Cut a slice and enjoy this delicious, fluffy almond milk cake!
Transfer the cake to a serving plate. Spread apricot jam on top, sprinkle with almond flakes, and dust with powdered sugar. Cut a slice and enjoy this delicious, fluffy almond milk cake!
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