Almond cake from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar (page 325) by Amy Chaplin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute berries of your choice for fruit of your choice. See sidebar on page 323 for a vegan variation.

  • tsp on May 15, 2024

    I made the base recipe 4 times, using the all-purpose flour instead of the oat flour and reducing the maple syrup. It's delicious and stores well in the fridge.

  • jenburkholder on August 17, 2020

    Enjoyable. Added almond extract, but left the cake itself plain (no fruit). Served alongside quince compote and plum compote. Nice summer dessert.

  • ccav on February 29, 2020

    Made with frozen cherries and used almond extract. Good with cherry Garcia ice cream.

  • ccav on December 07, 2019

    Made this using the optional almond extract and used rinsed & drained frozen blueberries for the fruit. Very flavorful, not too sweet...my kind of cake! Definitely a keeper.

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