Vanilla Almond Cake

Presenting the most PERFECT vanilla cake you'll ever try. Fluffy, sweet, vegan, oil-free, protein-packed, & with a life-changing white choc ganache.

Course Dessert, sweet treat

Cuisine American

Keyword cake, healthy cake, protein

Prep Time 15

Cook Time 40

To assemble 5

Total Time 1

Servings

Calories 206kcal

Preheat oven to 160°C (320° F) regular bake and line or lightly grease the base of a 19 cm (7 ½ in) cake tin.
Sift dry ingredients into a large bowl.
Blend milk and vinegar in a blender and let sit for a few minutes (so the milk curdles and goes slightly tangy). Then add apple and vanilla and blend until smooth and creamy. Pour wet into dry and fold gently just until the flour specks are gone. Pour into tin. Bake for 40 minutes, or until a skewer comes out almost dry.
To make the ganache, blend cashews to a flour, then add remaining ingredients and blend until smooth and creamy. Put in the fridge to firm up.
Remove cake, let cool for 10 minutes in the tin, then invert onto a plate to cool completely. Slice through the middle, and spread with ganache in the middle, top, and sides. Top with chopped almonds, and flowers if desired. Store in the fridge for 5 days, or freeze for up to 1 month.

Gluten free: Swap spelt flour with ½ cup brown rice + ½ cup buckwheat + ½ c tapioca flour. Or ¾ c brown rice + ¾ c buckwheat + 1 tsp guar gum.
Nut free: Replace almonds and cashews with hemp seeds.
Sugar free: Replace the coconut sugar with 1 cup dates in the wet ingredients, reduce the milk by 1/2 cup
You can also use 1 small ripe banana instead of the apple - delicious, but does give a slight banana taste.
This recipe makes a single cake using a 19 cm cake tin that you can slice in half for a 2 tier cake. If you want to make a 4 tier one like I did in the pictures, simply double the recipe of the cake and ganache, and bake the two cakes one after the other, or at the same time if you have two tins the same size. I've tried both ways, and they're both perfect!