Easy Easter Almond Cake
Your new go-to. I'm about to give you the biggest easy button you've ever known. I'm making this again and again because it is delicious!! Because Scott loves it so much he says he could eat his weight in it. Because it is so ridiculously quick and easy. And the fact that there is no animal product is just a bonus. Ok, a big bonus since there is not much animal product consumption going on ever since the Caveau Kid declared herself vegan 2 1/2 years ago. My oh my...has it already been that long? Well, Scott has dropped dozens of pounds, we all feel great, and I no longer think about the challenges of cooking vegan. It has become second nature, and almost every week brings a new hallelujah - the discovery of a favorite recipe that can be adapted to not just "oh this will scratch the itch" but "this is better than the original."
And thus it is for this cake. A cinch to make, big satisfaction, holds well in the fridge for a few days (but won't last that long), and endlessly adaptable.
I started this experiment with a lemon version, by adding the zest of two lemons to the dry ingredients and using vanilla extract. The glaze was lemon juice with powdered sugar. Oh it is good, so, so good! But I needed to find my perfect almond cake. I think my next experiment will be Kahlua Cake. I'll mix a third cup cocoa into the dry ingredients, and I'll ice with Kahlua powdered sugar glaze. Actually, I'll probably mash some strawberries into the batter and then top with a lemon/mashed strawberry glaze. Or orange! You get the idea. So go buy a dozen cans of coconut milk!
1/2 cups cornmeal (the fine regular grocery store kind, not a larger grained stone ground kind)
1/2 cup almond flour/almond meal
1 cup white flour
1 cup + 2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 can coconut milk (13.5 ounces - not light, and not coconut cream)
2 teaspoons almond extract
2 cups powdered sugar
3 tablespoons almond extract
2 tablespoons water
1 tablespoon almond milk or other non-dairy milk
Preheat oven to 375 degrees F. Grease an 8-inch cake pan, line with parchment paper and grease the paper too.
In a large bowl, whisk together the cornmeal, almond flour, regular flour, sugar, baking powder and salt. Pour in the coconut milk, and extract. Stir and pour into prepared pan.
Bake until a toothpick stuck in the center comes out clean, 30-35 minutes. Let it cool in the pan for 15 minutes and then turn it out on a wire rack to let it finish cooling. Glaze and set aside to let glaze firm up. Serve with berries.