Vegane Mandeltorte (vegan almond torte)
An oil-based almond torte, freshly ground almonds carrying most of the flavour since there is no butter or egg to fall back on, vinegar and baking soda doing the lifting instead. A thin apricot glaze and toasted almonds on top are the only finish it needs.
Christoph's vegan almond torte, milling the almonds fresh so they carry the flavour that butter and egg would otherwise supply.
Ingredients
Written for a 22 cm round tin
Units
Temperature
Servings
Cake
- 150 g whole blanched almonds rounded
- 200 g flour rounded
- 10 g baking powder rounded
- 4 g baking soda rounded
- 1 g fine salt rounded
- 180 g sugar rounded
- 220 ml oat milk rounded
- 12 ml apple cider vinegar rounded
- 120 ml neutral oil rounded
- 5 ml almond extract (optional) rounded
To finish
- 60 g apricot jam, warmed and sieved rounded
- 40 g sliced almonds, toasted rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Grind the almonds finely in a food processor, in short pulses, stopping before they turn to paste.
- Whisk the ground almonds, flour, baking powder, baking soda and salt together in one bowl.
- Stir the vinegar into the oat milk and let sit for 5 minutes.
- Whisk the sugar, soured oat milk, oil and almond extract together, then fold in the dry ingredients just until combined.
- Pour into a lined 22 cm springform and bake at 175°C for 35 to 40 minutes, until a skewer comes out clean or with a few moist crumbs.
- Cool in the tin for 15 minutes, then turn out onto a rack to cool completely.
- Brush the warmed apricot glaze over the top and scatter the toasted almonds over.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers grinding the almonds; the batter and baking are the same as the hand method.
- Almonds into the dry bowl. Grind 8 sec / speed 8, stopping before they turn oily and clump.
- Tip out and continue mixing the batter by hand as in the hand method.
Notes
- Freshly ground almonds are the whole flavour of this cake. With no butter or egg richness to lean on, pre-ground almond meal from a packet, which has usually lost much of its oil, gives a noticeably flatter result.
- The vinegar and baking soda together give this cake its lift, standing in for what eggs and baking powder alone would otherwise provide.
- Do not overmix once the flour goes in. A vegan batter like this is already working harder than an egg-based one to hold air; overmixing knocks that air back out.
- It keeps for 4 days at room temperature, wrapped.
Ingredient substitutions
- Oat milk can be any plant milk; soy milk curdles most readily with vinegar for the closest result to a dairy buttermilk.
- Almond extract is optional but reinforces the flavour; a few drops go a long way.
- Apricot jam can be any pale jam, warmed and sieved to remove lumps.
- For a citrus note, add the zest of one lemon or orange to the batter along with the almond extract.
From Christoph Mayer