This almond cake is very moist and the recipe is simple and easy to follow. The results are excellent every time I make it. I love the addition of brown rice flour. You may also make your own almond milk for the cake.


1 1/2 cups whole wheat flour

1 1/2 cups brown rice flour

2 tsp baking powder (non-aluminum baking powder)

1/2 tsp salt

1 1/3 cups turbinado sugar

2 1/3 cups almond milk (here’s a healthy, delicious homemade version)

1/2 cup coconut or vegetable oil

1 tsp vanilla

2 tsp almond flavoring


Just finished baking

Preheat oven at 375 degrees, grease two 8-inch cake pans and line bottom with parchment paper. In a large mixing bowl combine whole wheat flour, brown rice flour, baking powder and salt and mix well. In a medium bowl, mix almond milk, oil, vanilla, almond flavor and sugar. Whisk liquid mixture into the dry mix and stir until moistened. Transfer batter into the two cake pans and bake for 30 minutes or until table knife inserted into the center comes out clean. Remove from oven and place on a wire rack for 10 minutes, then invert onto a serving plate. Cool completely before frosting.


1/4 cup carob powder

1/2 cup almond butter (Here’s a great homemade almond butter recipe)

2 Tbsp coconut milk

2 Tbsp coconut oil

1/4 cup maple syrup or agave

1 tsp almond flavoring

1 tsp vanilla flavoring

Place all ingredients in a bowl using an electric mixer, mix until smooth. Frost cake layers as shown when cooled.

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