Everyday Almond Cake

Not sure where I heard of this book, but I gave it a look thinking...  do I really need another vegan baking book in my life?  Um, YES!...  this book is full of unique desserts and every one I made is amazing.  I don't remember the last time I hit the cookbook jack pot like this.  What I love is the mix of interesting ingredients that translate to amazing flavors and textures.  And there's lots of uses for almond meal, which I have plenty of left from making almond milk! 
This was the first recipe I tried from the book, it was a quick cake that is so moist and rich.  Even my husband that gets skeptical of desserts trying to be too healthy and isn't a cake fan was saying this is one of the best cakes - I agree and am happy to have found this book!

Everyday Almond Cake
from "Sweet Vegan Treats" by Hannah Kaminsky

​Makes 10-12 Servings
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For a more decadent rendition, she suggests to double the recipe for both cake and ganache and create a double-decker layer cake by sandwiching extra ganache between the two rounds!  Served that way at Nourish Cafe in San Francisco.

ALMOND CAKE:
1/2 cup almond meal
3/4 cup white whole wheat flour
1/2 cup garbanzo bean flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup olive oil
1 cup nondairy milk
1/2 cup maple syrup
2 tablespoons maple syrup
1/2 teaspoon apple cider vinegar
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract

CHOCOLATE GANACHE:
7 ounces dark chocolate, chopped
1/4 cup full fat coconut milk
1 tablespoon maple syrup
whole almonds, for garnish

Preheat your oven to 350 F and generally grease one 8" cake pan.

Combine the almond meal, both flours, baking power, baking soda and salt.  Stir to combine and set aside.

Separately, whisk together the oil, nondairy milk, maple syrup, and vinegar vigorously until the mixture is slightly frothy and bubbly on the surface.  Incorporate the two extracts.  Slowly add in the dry mixture, whisking just until everything is combined.  Don't be alarmed if the batter seems thin, almost like crepe batter rather than your traditional cake.  That means you've done it right!

Pour the batter into your prepared pan and bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean.  Let cool for at least 15 minutes before turning out on a wire rack to cool.  Make sure it's completely cool before decorating.

To make your ganache, heat the chocolate, coconut milk, and maple syrup together in a medium saucepan over very low heat, stirring well until completely smooth.  Pour generously over the top of the cake, allowing it to run down the sides.  Use a flat spatula to smooth over any gaps until it's fully covered.  Place whole almonds decoratively around the border, if desired.  Let the ganache cool and set completely before serving.
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