Damp Lemon & Almond Cake
My friend Zoe made Nigella Lawson’s famous Damp Lemon & Almond Cake from How To Be A Domestic Goddess about 15 years ago, and it was so incredible it made a lasting impression on me. It was delicious and moist, and had a mind-blowing flavor that I just couldn’t get enough of, and it was loaded with gluten and dairy and gave me a stomach ache.
I’ve been dreaming of creating a vegan, gluten-free, and grain-free lemon almond cake ever since. And, I hit the jackpot with this recipe!
When I got the blend of almond flour, almond milk, olive oil, applesauce, lemon juice, sweetener, apple cider vinegar, blanched almond flour, baking powder, and lemon zest I did a happy dance of joy in my living room that lasted for about 30 minutes while I devoured three slices and felt no pain!
It was bliss.
My friends agree. My peeps far and wide from London to Melbourne to Los Angeles to New York (true dat) are requesting that I bring this lemon almond cake to every gathering, and it’s always scoffed within minutes! So, this crazy-amazing cake has quickly become my potluck offering du jour.
And, the best thing about this luscious lemon almond cake? It is SO easy. Just throw the wet ingredients into the blender, and the fold in the dry ingredients, and bake!
This lemon cake is super moist and just so divinely delicious that it will make you weak in the knees.
Just make it….and thank me later.
How To Make A Flourless Lemon Almond Cake
Here’s where I landed with the blend of ingredients.
- 1/2 cup (120ml) unsweetened almond milk
- 1/2 cup (120ml) olive oil
- 1 cup (250g) unsweetened applesauce
- 1/4 cup (60ml) fresh lemon juice
- 3/4 cup (150g) maple sugar or cane sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon almond extract
- 4 cups (400g) blanched almond flour
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1 tablespoon coconut flour, to serve
Preheat your oven, and use a 9-inch springform tin, and line it so that the cake doesn’t stick to the sides, and you can release it really easily after it has cooled.
Throw the almond milk, olive oil, applesauce, lemon juice, sugar, apple cider vinegar, and almond extract into the blender, and blast on a medium speed for just 10 to 20 seconds until combined.
In a large bowl combine the almond flour, baking powder, and lemon zest, and gently fold the wet mixture into the dry mixture until well combined and thickened. Do not overwork the baking powder. Pour the batter into the prepared cake tin, and bake on the middle rack of the oven for 45 to 60 minutes until golden and cooked through.
The cake is ready when a skewer inserted into the middle of the cake comes out clean. The cake will be somewhat pale and a little golden. Don’t fall into the trap of cooking it longer than you need to or the sides and bottom will get burnt.
Hey, the cake is gorgeous this way. But it is so much more awesome when it’s cooked evenly.
All the cake to cool completely, and then gently release the cake from the tin.
Now, here’s a tip: instead of dusting the cake with icing sugar, use a little bit of coconut flour to replicate the look or powdered sugar. You don’t need powdered sugar. The cake is sweet enough as it is.
Do NOT miss making this cake. It will blow your mind.
Tips for Nailing this Cake
This cake is SUPER EASY. In fact, it may be the easiest cake I have ever made.
But, here are some common questions in case you have them, too.
Almond Flour: This cake needs the full 4 cups of blanched almond flour. This recipe does NOT work with any substitutes. For the best results, break up your almond flour with a fork, be sure to distribute the lemon zest evenly through the flour, and gently fold in the wet ingredients so you don’t overwork the baking powder.
Sweetener: Resist the urge to reduce the amount of sweetener. The cake needs it, but it is not overly sweet.
Cook Time: This will vary depending on your oven and altitude. Check the cake at 45 minutes, and if it is not done, rotate the tin, put it back in the oven, and then check it every 5 minutes to make sure the cake doesn’t burn.
Springform Tin: You DO need one, and you will absolutely get the best results and the most beautiful cake if you follow the instructions and line your tine with parchment paper in order to release the cake without breaking it.
Allow the cake to fully cool! Be patient, and allow the cake to cool completely for the best texture before releasing from the tin and cutting. I often bake the cake in the morning, and release and cut it in the late afternoon or evening.
Dusting the Cake: You can dust the cake with coconut flour to make it sugar-free or use powered sweetener. But, do NOT use powdered sweetener in the cake.
Freezing: This cake freezes REALLY well. To freeze it, allow the cake to cool completely, then slice it into 12 equal slices, wrap the pieces in parchment paper, place in a sealed container or ziplock bags, and place in the freezer for up to 6 months. Defrost as needed.
Let me know what you think of this damp lemon cake in the comments!
Your feedback is important, and it helps me decide which recipes to post next for you.
Other gluten-free vegan cakes
Chocolate Espresso Cake
Lemon Cranberry Cheesecake
Raw Carrot Cake
Double Chocolate Brownies
Chocolate Orange Cake
