Bursting with flavors of almonds and cardamom, this soft and moist Vegan Almond Cardamom Cake is just what you need with or coffee or tea!
Line a 8 x 2 inch round pan with parchment paper and spray with a non-stick spray. Set it aside. Pre-heat oven to 350 F degrees.
In a large bowl sift together all purpose flour, almond flour, cornstarch, baking powder, baking soda, cardamom powder and salt. Set it aside.
Take your 1 cup measuring cup and add 1 tablespoon white vinegar to it. Now start adding almond milk to the cup until it's filled to the top. Set it aside for 5 minutes while you proceed to the next steps.
Using the paddle attachment of your stand mixer or using your hand mixer, beat together oil and sugar until combined. Add almond extract and lemon zest (if using) and mix.
Start adding the flour mix, alternating with the prepared vegan buttermilk (almond milk-vinegar mixture). Start and end with the flour mix.
Mix until everything is well combined but do not over-mix.
Fold in 1/2 cup sliced almonds.
Transfer batter to the prepared round pan. Sprinkle with more sliced almonds on top.
Bake at 350 F degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely on a wire rack before slicing. Dust with powdered sugar and enjoy!