The cake plated on a beautiful platter surrounded by almonds.

No ratings yet

Mia Kouppa

https://miakouppa.com

Greek nistisimi amygdalopita, Vegan almond cake

Made with almond flour, orange zest, and just a hint of almond extract, this Greek almond cake or amygdalopita is moist, fragrant, and perfect alongside a coffee or tea. Made without eggs or dairy, and using gluten-free flour, this nistisimo cake is perfect for almost anyone, and also during periods of Orthodox lent.

Prep Time15

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: Greek

Diet: Gluten Free, Vegan

Servings: servings

Calories: 281kcal

Author: Billie Bitzas

Equipment

Ingredients

Dry ingredients

2 cups almond flour
1½ cups gluten-free flour (or regular all purpose flour)
1 cup sugar
3 tsp baking powder
2 tsp grated orange zest
¼ tsp salt

Wet ingredients

1 cup dairy-free milk (ideally almond milk)
⅓ cup vegetable oil
2 tsp apple cider vinegar
1 tsp vanilla extract
½ tsp almond extract
vegetable oil or spray for greasing pan

To decorate

½ cup finely chopped or slivered almonds
¼ cup icing sugar

US Customary - Metric

Instructions

Preheat your oven to 350 °F. Line the bottom of your springform pan with parchment paper and grease the sides with cooking spray or a light brushing of vegetable oil.
In a large mixing bowl combine the dry ingredients and whisk together until well combined. Next add in the wet ingredients and stir well until combined.
Pour the batter into your pan and use the back of a spoon to spread it evenly in the pan. Top with the chopped or slivered almonds.
Bake in the middle rack of your oven for 50 - 60 minutes until a toothpick inserted into the center comes out clean. Allow to cool for approximately 10 minutes before removing the ring around your springform pan.
When the cake is completely cooled, dust it lightly with icing sugar.

Nutrition