Toasted Almond Vanilla Bean Cake Recipe (with Video)

Prepare and bake the Cake Batter
1. Grease and line an 8-inch round cake pan with parchment paper
2. Preheat your oven to 350 F
3. Place the ground almonds in a small sauté pan and toast over medium heat until they are fragrant, about 5 mins; pour into a large bowl and cool to room temperature
4. Meanwhile, combine the flaxseed meal and water and refrigerate for 5 mins, until thickened
5. To the bowl with the ground almonds, add the flour, baking powder, and salt; whisk to combine
6. In a medium bowl, combine the melted vegan butter, vegetable oil, flax egg, almond milk, vanilla paste, and almond extract
7. Add both sugars to the wet ingredients and whisk until they are dissolved
8. Add the wet ingredients to the dry ingredients and whisk until the mixture is mostly smooth
9. Pour the batter into the prepared pan and bake until the cake pulls away from the sides, is light golden brown on top, springs back when pressed lightly, and a tester inserted into the center comes out clean, 35 - 40 mins
10. Cool in the pan for 10 mins, then invert the cake onto a wire rack and remove the parchment paper
11. Allow the cake to cool completely while you make the frosting
Make the Cream Cheese Frosting and finish the cake
1. Combine the vegan butter and cream cheese in a large bowl and beat with a rubber spatula until they are smooth. Note: it might help to smooth out the cream cheese, which tends to be firmer, before adding the butter
2. Add the vanilla paste, almond extract, and salt, and mix to combine
3. Add the powdered sugar, and, using a whisk, slowly beat it into the butter mixture until no more powder remains
4. Whisk the frosting vigorously to incorporate a bit of air and to smooth out any lumps; taste the frosting and adjust the seasoning to taste
5. Re-invert the cake onto a serving plate; place a large dollop of frosting in the center of the cake and use a small offset spatula or knife to frost the cake in generous, rustic swoops
6. Garnish the border of the cake with flaked almonds and serve
7. This cake keeps up to 3 days on the counter, covered, and actually improves as it sits thanks to the vegetable oil and ground almonds