Dairy Free Almond Cake

A delicious almond sponge cake that is easy to make, moist and light.

  • Easy
  • Serves 12
  • 55 mins


  • 100g Buchanans Flaked almonds
  • 200g Caster Sugar
  • 150g Plain Flour
  • 150g Icing Sugar
  • 1tbsp Corn Flour
  • 350ml Egg Whites (12 large eggs)
  • 1 tsp Cream of Tartar
  • 2 tsp Vanilla Extract
  • 1/2 tsp Almond Extract


  1. Preheat oven to 180oC. Sieve icing sugar, flour and cornflour together and leave to the side.
  2. In a bowl, beat the egg whites on high speed until foamy. Continue to beat whilst adding cream of tartar, vanilla and almond extract.
  3. Gradually add the caster sugar and continue to beat until stiff peaks form. Quickly fold in the flour mixture, 4 tbsp at a time (be careful not to overmix).
  4. Pour the mixture into a cake tin and sprinkle with flaked almonds.
  5. Bake in the preheated oven for 35 minutes or until golden and cooked through. Remove from oven and allow to cool for 10 minutes before moving to a wire rack to cool completely.