How to make
Preheat the oven to 360°F (180°C).
Grease, two 8/9″ (20/23 cm) cake tins. Set them aside.
In a large bowl, combine the flour, almond flour, sugar, baking powder and salt.
Add the egg, milk, oil and vanilla.
Beat, until a smooth mixture is obtained.
Distribute the dough evenly between the prepared cake tins.
Bake the cake layers for 20 minutes or until they're fully baked.
For the glaze:
Beat the butter, until a creamy mixture is obtained.
Add powdered sugar, 1/2 cup all at once and beat well after each addition.
Stir with the extract. If the glaze is too thick to apply on the almond cake, add drops of almond milk.
The recipe makes a single-layer cake. I doubled the amounts for the result in the photos.
Depending on how you decorate this cake, you may need more glaze.
For the butter cream, we used almond based oil.
Make sure the almond milk is unsweetened!
Place 1 layer of cake on a cake serving plate.
Distribute 1/2 cup of the glaze evenly.
Spread a second layer on top.
Spread the remaining glaze on top and around the cake with almonds, until it is completely covered.
Decorate it however you like.
Advice: Egg substitute, options: 1 tablespoon of ground flaxseed with 3 tablespoons of water and leave them for 5 minutes. 1 tablespoon of ground flaxseed with 3 tablespoons of water and leave them for 5 minutes.
Apple puree - Apple sauce is a great substitute for eggs for vegan cakes and muffins. I usually use 1/4 cup unsweetened apple sauce.
Chia seeds - Chia seeds as a substitute for eggs act like flaxseed. Use the same ratio as the flaxseed mixture.
Pumpkin puree - I like to use pumpkin puree for all autumn recipes with cinnamon and nutmeg. 1/4 cup pumpkin puree can replace 1 egg.
Replace: Don't have almond flour? No problem! Add 1/2 teaspoon of almond extract and use 2 cups of universal flour. The taste will not be as good, but it will still taste like almonds.
If you are not vegan and want to make this recipe, use 2 large eggs and 3/4 cup whole milk. To make the glaze, use 1 1/2 cups of salted butter.
Expert advice: If your almond flour is lumpy, you may need to sift it.
When making cake batter, don't forget to beat, until all of the lumps are gone! The cake batter should be smooth.
You may need to trim the tops of the cake layers, in order to make sure they are flat.
