Almond Milk And Vanilla Bean Cake
This moist and tender sponge cake features the delicate nuttiness of almond milk paired with the intense, aromatic flecks of real vanilla bean. It is a sophisticated, dairy-free dessert that is perfect for tea time or special celebrations.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1.5 tsp baking powder
- 0.5 tsp sea salt fine grain
- 1 cup granulated sugar
- 0.5 cup vegetable oil neutral flavor like avocado or canola oil
- 1 cup unsweetened almond milk room temperature
- 1 whole vanilla bean split and seeds scraped
- 2 large eggs room temperature
- 1 tsp almond extract optional for depth
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For a more intense flavor, you can soak the cake with a light almond milk glaze while still warm. This cake freezes beautifully for up to one month if wrapped tightly in plastic wrap.