one loaf size entremet Conversion Chart Print


1 cup of almond flour
¼ cup of confectioner's sugar
½ cup of cake flour
cup of milk
1 teaspoon of baking powder
1 teaspoon of baking soda
1 tablespoon of vinegar


1. Pre-heat the oven to 200°. Line a 5″ X 8″ loaf pan with parchment paper & grease.
2. Add the dry ingredients together into a large bowl. Combine the milk & vinegar in a separate cup, then add to dry ingredients. Mix vigorously with a fork. Once combined consistency will be similar to a pancake batter.
3. Pour 1/2 cup of batter into the prepared pan to cover the bottom to the edges. Bake for 5-7 mins or until the top appears golden, begins to dry & edges starts leaving the sides.
4. Loosen edges with a knife, if necessary and top with another layer of parchment paper. Flip pan to remove the cake, cool on the rack. Reline the pan and repeat with the rest of the batter, baking 3-5 cakes. I stored the cakes for 2 days - each cling wrapped in refrigerator.


Recipe is minimally adapted from Dayna of Vegan Visitor