Almond Milk Cake

Almond milk is a great replacement for cow’s milk. Whether you’re a vegan, sensitive to milk or just don’t like the taste, almond milk is a fabulous alternative! While almond milk is becoming more and more popular, it’s important to note that it doesn’t provide enough protein or calcium to be a complete substitute to regular milk, so make sure you receive adequate amounts from other sources.

While store bought Almond Milk is a great option,  it’s super easy to make at home too. All you need is raw almonds, water and a blender! You control the amount of sweetness and infuse flavors, as well as play around with the thickness.Perfect for cereal, baking and drinking plain!

Here’s some simple steps to making your own Almond Milk –

  1. Add your soaked almonds, water, dates, salt and vanilla to a high speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
  2. Strain using a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, and carefully gather the corners and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods.
  3. Transfer milk to a jar or covered bottle and refrigerate. It will keep for up to a few days, though it’s best when fresh. Shake well before drinking as it tends to separate.
  4. You can also make other flavors, including strawberry, banana and chocolate

You can now also use your fresh batch of almond milk to bake a cake! Here’s a simple recipe of Lemon Almond pound cake that we know you will love!

1½ cups flour
½ teaspoon salt
1 teaspoon baking powder
1 cup sugar
2 lemons, zested
¾ cup Almond Milk (unsweetened)
½ cup coconut oil
2 large eggs
1 tablespoon
fresh lemon juice
2 teaspoon vanilla extract

For the glaze:

2 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla
¼ cup sliced almonds

Preheat the oven to 350 degrees and coat a large loaf pan with baking spray. Add the flour, salt, baking powder, sugar and lemon zest and stir. In a second bowl add the almond milk, coconut oil, eggs, lemon juice and vanilla. Whisk together the wet and dry ingredients until just combined. Bake for 60 minutes or until you press down on the middle and it springs back up. Let cook completely before removing from pan To make the glaze add the lemon juice and vanilla to the powdered sugar. Add the glaze to the cooled cake and top with sliced almonds.

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