Damp Lemon & Almond Cake


December 17, 2019

This damp lemon almond cake is vegan and gluten-free, and so easy! Just blend the wet ingredients, fold in the dry, and bake. It is DIVINE.

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 blend that I created to celebrate the launch of the new KitchenAid K400 blender.

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 still gorge-worthy 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.

KitchenAid K400 Blender

A lot of you have been reaching out to me via email or social media asking me about this blender or telling me you got one and how blown away you are by the performance. Yep! This blender really IS that incredible, and you can pick one up for $189 this week!

The K400 is a mid-range blender that delivers similar results to high-speed blenders that are twice the price. So, why pay more?

Seriously. I have made super creamy peanut butter with this machine, instant ice cream from frozen fruit, thick cake batters made with cashews and dates, super smooth drinks made with fibrous ingredients like apples and carrots, and this blender crushes ice better than any blender I have ever used. And I own almost every blender on the market.

If I could only own one blender, it would be this one.

Get 10% OFF the new KitchenAid K400 blender!
Use Promo Code: THEBLENDERGIRL to get 10% off the KitchenAid site.*

Disclaimer: **Ends 12/31/2019 11:59PM EST. Excludes in-home delivery products. Discount taken off sale price excluding taxes and shipping. Only valid for new orders on KitchenAid.com. Offer subject to change. No cash value. Cannot be combined with other offers or rebates. Excludes refurbished and commercial models.

Disclaimer: I am a paid ambassador for KitchenAid Blenders. But, my opinions are my own. 

But, back to this damp lemon almond cake. Do NOT miss making this cake. It will blow your mind.

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

 

Damp Lemon & Almond Cake

This damp lemon almond cake is vegan and gluten-free, and so easy! Just blend the wet ingredients, fold in the dry, and bake. It is DIVINE. Don't miss it!

Prep Time 15 minutes
Cook Time 1 hour
Servings 1 9-inch cake

Ingredients

Instructions

  1. Preheat the oven to 350°F (180°C).

  2. Line the bottom and sides of a 9 x 3 inch (23 x 8 cm) springform tin with baking paper cut to size.

  3. Throw the almond milk, olive oil, applesauce, lemon juice, sugar, apple cider vinegar, and almond extract into your KitchenAid blender, and puree on medium for 10 to 20 seconds until combined.

  4. 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.

  5. Pour the batter into the prepared cake tin, and wiggle a bit to ensure the batter is level.

  6. 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.

  7. Allow the cake to cool completely, and then gently release the cake from the tin.

  8. With a small sifter or shaker, dust the cake with coconut flour (to replicate the look of powdered sugar), and serve with cream or ice cream.

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak