2-Layer Vegan Almond Tea Cake (Passover)

Almond Flour 2-Layer Tea Cake
Vegan, Gluten-Free. Dairy-Free
For everyday and Passover, too!

This healthy cake is incredibly tasty, moist and tender, with a fine
dense crumb. My tasters agreed with me that this cake belongs
plain with a  dusting of powdered sugar,  or for decoration,
it is best pairs with fruit preserves, especially apricot or
strawberry, between the layers and a light spread of
preserves on top, and some coconut cream whipped cream
for eye-appeal.

1-Bowl Almond Flour Vegan Vanilla Cake 
Three layers TOTAL TIME1 hour 10 minutes
Servings10 (slices)
      WET INGREDIENTS
1 2/3 cup dairy-free milk
1 1/2 tsp apple cider vinegar (or lemon juice)
1/3 cup unsweetened applesauce
1 tsp vanilla extract 
      DRY INGREDIENTS
3 1/4 cups almond flour (not meal)
1 scant cup potato starch (not flour)
1/3 cup tapioca
3/4 cup coconut sugar or date paste
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt (optional)

Instructions
Preheat oven to 350 degrees F (176 C) and lightly grease
two standard 8-inch round cake pans, one 9×13-inch,
or three 6-inch round pans* (with vegan butter or coconut oil)
and dust with gluten-free flour. Shake out excess and set aside.

In a liquid measuring cup, measure out dairy-free milk and add
vinegar. Let set a few minutes. Then add applesauce and vanilla.
Whisk/stir to combine. Add dry ingredients to a large mixing bowl
and whisk to combine. Then add wet ingredients to the dry ingredients
and mix until well incorporated and no large lumps remain.

The batter should be thick but pourable. Add more almond flour
if too wet or dairy-free milk if too thick. Divide batter evenly
between prepared cake pans and bake on a center rack for 35-40
minutes or until a toothpick inserted into the center comes out clean
and the edges and surface appear golden brown.

Let cool 15 minutes in the cake pans. To remove from pans, run a
dull knife around the edge of the pans to loosen the cakes. Then
place a plate or cooling rack on top and quickly invert. Let cool
completely (preferably overnight or at least 6 hours on a wire rack)
before frosting. Frost with coconut whipped cream and berries for
a lighter application (see inspiration here), Frosting will overpower
the delicate delicious combination of vanilla and almond. Store cake
covered at room temperature for 2-3
days or in the refrigerator for 3-4 days. Freeze up to 1 month.

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