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–+ servings
Toasted Almond Cake

Toasted Almond Cake

All the flavors of the Good Humor classic ice cream bar~ in Cake Form!
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Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12

Ingredients
  

For the White Cake:

  • 4 Tbs Vegan Butter 50g
  • 4 Tbs Coconut Oil 50g
  • ¾ cup Granulated Sugar 150g
  • ¼ cup Plant milk 50g
  • ¼ cup Water 60ml
  • 1 teaspoon Clear Vanilla Extract 5ml
  • ¼ teaspoon Almond Extract
  • 3 Tbs All Purpose Flour 24g
  • 1½ cup Cake Flour 180g
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 Tbs Cornstarch 8g
  • ½ cup Aquafaba 118ml

For the Almond Sponge Cake:

  • 1 cup Vegan Butter 226g
  • 2 cups Granulated Sugar 400g
  • 3 Tbs Golden Flax Meal 24g
  • 6 Tbs Hot Water 90ml
  • 1½ cups Plant Milk 237ml
  • 1 teaspoon Vanilla Extract 5ml
  • 1 teaspoon Almond Extract 5ml
  • 3 cups All Purpose Flour 375g
  • 1 teaspoon Baking Powder 6g
  • 1 teaspoon Baking Soda 6g
  • ½ teaspoon Salt 3g
  • 1½ cups Raw Unsalted Almonds 186g

For the Almond Buttercream:

For the Cake Crunch Coating

  • 1 layer of extra cake
  • 1 cup raw almonds

Instructions
 

  • Preheat your oven to 350°F & grease & parchment line 3-7" cake pans
  • For the white cake recipe: Combine the softened vegan butter with the coconut oil & granulated sugar & mix on high speed with the paddle attachment for 3-5 minutes until light & fluffy, be sure to scrape the bottom & sides of the bowl from time to time.
  • Combine the plant milk with the water & the extracts ~ set it aside.
  • Combine the aquafaba with the cornstarch & whisk together so there are no lumps
  • Once the butter mixture is creamed, add the aquafaba/cornstarch to it while mixing on low speed then once it is all incorporated whip on high speed for 5 seconds to emulsify & the mixture will get very silky & smooth
  • Meanwhile sift the flour with the salt & baking powder then add 1/3 of that to the creamed mixture while blending on low speed just until combined
  • Next add half of the milk mixture in the same manner
  • Repeat with another 1/3 of the dry ingredients, then the remaining liquid & last the remaining dry ingredients. (*this is called alternating creaming method)
  • Divide the batter evenly amongst your pans & bake immediately in the preheated oven that has been set to 350°F but once you have loaded the pans into the oven, immediately lower the temperature to 325° & bake for approx 25- 30minutes or when a toothpick inserted into the center comes out clean.
  • Cool in the pans then turn them out onto a cooling rack to cool completely then wash the pans and re-grease & parchment line for the next cake recipe
  • Preheat the oven to 350°F
  • Combine the flax meal & hot water together in a small bowl ~set aside to thicken for about 5 minutes.
  • Grind the almonds in a food processor or chop as fine as possible by hand ~ set aside
  • Combine the plant milk with the extracts and set aside.
  • Sift the flour with the salt, baking powder & baking soda
  • In a large mixing bowl, cream the vegan butter & sugar on medium to high speed until light & fluffy, this may take 3-5 minutes.
  • Add the flax paste to the creamed mixture then whip on high for 5 seconds to emulsify
  • Turn the speed back down to low & add 1/3 of the sifted dry ingredients blending just until incorporated then add half of the plant milk mixture in the same manner
  • Repeat with another 1/3 of the dry ingredients, the other half of the plant milk then the last of the dry ingredients.
  • Add the finely ground almonds & mix well
  • Portion the batter into your prepared pans & bake in the preheated 350°F oven for 20 minutes.
  • Turn the oven temperature down to 300° & bake for another 15 minutes or when a toothpick inserted into the center comes out clean, no raw cake batter.
  • Cool the cakes in the pans until they are cool to the touch, then flip them out onto a wire rack to cool the rest of the way
  • Next prepare the buttercream recipe: but first cream the almond paste smooth with the paddle attachment & add the almond extract to that ~transfer this to a bowl and then proceed with the recipe instructions for the buttercream (no need to wash the bowl first) At the last stage of mixing add the creamed almond paste back to the buttercream
  • For the Cake Crunch: Using the one extra layer from the almond cake recipe pulse it in a food processor with 1 cup of the raw almonds
  • Spread out onto a sheet pan and toast for about 20 minutes at 300°F until browned & crisp
  • Build the cake as shown in the video tutorial

Video

Notes

Be sure to read all the notes for success above the recipe
Storage Toasted Almond Cake can be left at room temperature for up to 3 days, for longer storage keep refrigerated wrapped well for up to 10 days. Best served at room temperature
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