1/4cupoil60 ml, any flavorless oil, I used canola oil
3/4cupgranulated white sugar150 grams or adjust to taste to make it less sweet
1/4teaspoon + 1/8 teaspoonalmond extract
zest of 1 lemonoptional
1/2cupsliced almonds+ more to sprinkle on top
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!
You can reduce the sugar in this cake if you prefer less sweet cakes.
If you want to add a rose glaze- mix 1/2 cup powdered sugar with 1 tablespoon rose water. You can add some almond milk to thin it out as per your preference. Pour over cooled cake.