Vegan Quince and Almond Cake
This cake is such a deliciously flavored dessert, perfect during fall and even in winter season. Moist and soft, topped with crispy almond flakes and coarse sugar, this cake will make your day. And it's quite easy to make.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
For poaching the quince
- 1 small quince 250 g
- 2 tbsp cane sugar
- spices: 1 cinnamon stick, cloves, dry juniper berries, cardamom seeds
Dry ingredients
- 1 ½ cup all purpose flour 180 g
- 1 cup almond flour 90 g
- 2 tbsp flaxseed flour
- ½ cup cane sugar 100 g
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp cinnamon powder
- ⅔ tsp cardamom powder
- 1 tsp ginger powder
- ⅓ tsp salt
- ¼ tsp ground cloves
- zest from 1 lemon
Wet ingredients
- 200 ml almond milk
- 150 ml olive oil
- 1 tbsp apple cider vinegar or fresh lemon juice
Toppings
- 30 g almond flakes
- 1-2 tbsp coarse sugar
Quince poaching
Put in a small saucepan 2 cups of water, sugar and spices and bring to a boil;
Peel and cut the quince into small pieces and add them into the boiling water; let them simmer for 2-3 minutes over medium heat; then turn off the heat, drain the quince pieces and set aside;
Cake batter preparation
Preheat the oven at 170° C and line a cake pan with parchment paper;
In a large bowl, combine well all dry ingredients;
In another bowl, mix well the wet ingredients;
Pour the wet ingredients over the dry ones and gently combine with a spatula;
Fold in the drained quince pieces;
Put the batter in the cake pan and sprinkle sugar and almond flakes on top;
Place the cake in the oven and bake for about 40 minutes;
Remove the cake from the oven and allow it to cool completely before cutting it.
- Make sure the quince pieces don't cook completely while poaching. They'll get too mushy in the cake batter.
- The baking time might be different. Insert a toothpick into the center of the cake and, if it comes out clean, it means your cake is baked.
Keyword almond cake, quince cake, vegan cake