Step 1 - Prepare the Pan First
Line the base and sides of an 8-inch pan with parchment paper. This step comes first before mixing anything because the batter will rest in the pan for 30 minutes, and you don't want to be hunting for parchment after the batter is ready.
Step 2 - Sift and Combine Dry Ingredients
Sift the almond flour, cornstarch, xanthan gum, baking powder, and sea salt into a large bowl. Whisk to combine thoroughly.
Sifting specifically almond flour and xanthan gum both clump readily. Sifting breaks up these clumps and ensures even distribution of the xanthan gum throughout the flour mixture. Unsifted xanthan gum creates dense, gummy pockets in the finished cake.
Step 3 - Whip the Aquafaba
In a separate bowl, use your electric mixer to whisk the aquafaba and lemon juice together for 2 full minutes until the mixture turns foamy and slightly increased in volume. It won't form stiff peaks like egg whites it will look more like a thick, bubbly, pale foam. This is correct.
Step 4 - Combine Wet Ingredients
In another bowl, whisk together the sugar, vegan Greek yogurt, neutral oil, vanilla extract, and almond extract until smooth and well combined. Whisk in the almond milk until uniform. Pour this wet mixture into the whipped aquafaba and whisk to combine.
Step 5 - Make the Batter
Add the sifted dry ingredients to the wet aquafaba mixture. Whisk to form a smooth batter. The batter should be pourable but not watery similar to a thick pancake batter consistency.
Step 6 - The 30-Minute Rest Do Not Skip This
Pour the batter into the parchment-lined pan. Scatter the flaked almonds evenly across the top surface.
Now rest the batter for 30 minutes while the oven preheats. This resting step is one of the most distinctive and important elements of this recipe:
Why does resting matter? The xanthan gum needs time to hydrate fully it absorbs liquid from the batter during this rest period and develops its elastic, binding properties. Batter that goes into the oven without resting has incompletely hydrated xanthan gum, which produces a less structured, less evenly risen cake.
The baking powder also benefits- Baking powder has two leavening actions one that activates when wet (immediate) and one that activates in heat (in the oven). The 30-minute rest allows the initial activation to complete and stabilize before the heat reaction begins, producing more reliable and even rise.
Preheat the oven during this rest. Fan-forced to 160°C/320°F or conventional to 180°C/356°F. By the time the oven reaches temperature, the batter will be ready.
Step 7 - Bake
Place the pan in the preheated oven. Bake for 45–55 minutes until risen and golden brown. Check for doneness by piercing the center with a toothpick it should come out clean or with just a few moist crumbs visible. No wet batter.
Continue baking in 5-minute increments if needed. The golden color and slight pulling from the pan edges are good doneness indicators alongside the toothpick test.
Step 8 - Cool Upside Down
Remove from the oven. Allow to cool in the pan for 10 minutes. Then, place a sheet of parchment paper over the top of the cake, and a wire rack on top of that. In one confident motion, flip the pan the cake releases onto the rack upside down.
Allow to cool completely in this upside-down position. Why upside down? The top crust of the cake (which becomes the underside during cooling) is sturdier than the more delicate bottom. Cooling upside down uses the sturdier crust as a base, which prevents the cake from collapsing or sinking as it cools.
Step 9 - Glaze and Serve
When completely cooled, carefully flip the cake right-side-up onto a serving plate.
Make the glaze by whisking together the powdered sugar, vegan Greek yogurt, and almond extract until smooth. The yogurt's fat and tang create a glaze that's more interesting and complex than a simple water-and-sugar glaze it drizzles beautifully and sets to a slightly creamy finish.
Dust lightly with additional powdered sugar before drizzling the glaze across the surface. Scatter extra flaked almonds over the top for visual impact.
