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This is the simplest cake to make and is deliciously light yet moist. It’s incredible adaptable and that’s what I love the most about this recipe. I make many variations of this cake and if you’re not a lover of almond feel free to omit the almond extract and just go for plain vanilla. You could also take out the ground almond and use more flour in its place.

It’s made in two bowls and takes mere minutes to put together. It could be made in round tins and layered if you wish. But the simplicity of the cakes recipes reflects on its presentation too.

If I am feeding a crowd I like to make the cake and frosting ahead, and just before serving I slather on the frosting and serve it in the middle of the table with an arrear of various toppings for guests to choose from. This one has fresh sliced peaches and little thyme leaves, but any fresh fruits are delicious combined with toasted nuts or coconut chips. If it’s for a birthday I might add pretty sprinkles.

Feel free to top with your favourite icing such as buttercream but I just love light freshness of the creamy cheese and yogurt one used here. In the height of spring instead of adding maple syrup to the frosting I use elderflower cordial and top with roasted gooseberries and fresh elderflowers. In winter you could add spices to the cake batter and top with baked plums. Be create and use what’s in season in your part of the world.

  • Serves:12-15
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1 ½ cup oat milk or alternative

1 tbsp. apple cider vinegar or lemon juice

2 tsp vanilla extract

1 tsp almond extract (optional)

½ cup ground nut oil or coconut oil melted


1 ½ cups plain flour, plus 3 tbs do not pack the cup tight.

½ cup ground almonds or more flour

1 tbsp. baking powder

½ tsp bicarbonate soda

½ cup caster sugar or coconut sugar

Pinch of salt


150g almond cream cheese

1 ½ cup thick coconut yogurt

1 tsp vanilla extract

2-3 tbsp. maple syrup to taste.

Topping Suggestions

Sliced peaches and fresh thyme leaves

Mixed berries

Roasted strawberries

Passion fruit pulp

Cake sprinkles

Mango and toasted coconut


Pre heat 180°C

Grease a 30x20cm cake tin well with light oil.

In a bowl combine the wet ingredients and set aside.

In a large bowl combine the dry ingredients.

Whisk the wet ingredients into the dry until just combined, being careful not to over mix.

Pour the batter into the prepared cake tin and place in the pre heated oven for 20minutes. After which time check the cake is ready by inserting a skewer, if it comes out clean it’s done. The cake should be lightly golden on top and come away from the sides. If it’s not done give it another 5 minutes and try again.

Remove the cake from the oven and allow to cool completely.

In the bowl of a free standing mixer or you can whisk by hand. Add the cream cheese and whip until light and smooth, add in the maple syrup and vanilla and whisk again.

Add in the coconut yogurt ½ a cup at a time whilst whisking continuously until fully incorporated. Keep whisking until thick and holds its shape a little, a few minutes will do it.

Empty into a smaller bowl and store in fridge until ready to use.

When you are ready to serve carefully remove the cake from the tin and onto a serving plate, top with the frosting and sliced peaches. Finish with the leaves from a few sprigs of thyme. Or top with your chosen fruits.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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