Vegan Spanish Almond Tarta de Santiago: A Culinary Masterpiece for Your Palate

Allergens

Nuts (almond)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/3 cup sunflower oil
• 1/4 cup coconut milk
• 1 tablespoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Confectioners' sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9 inch (23 cm) round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut sugar, cinnamon, and a pinch of salt. Stir well to mix the ingredients evenly.
3. Gradually add sunflower oil, vanilla extract, and coconut milk into the dry mixture. Mix until a smooth batter forms.
4. Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
5. Bake for 25 30 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, dust with confectioners' sugar if desired before serving.

Chef’s Insight

The combination of almond flour and coconut sugar gives this cake a rich, moist texture while still being vegan-friendly.

Notes

This recipe can be easily adapted to suit different dietary needs, such as gluten-free by using gluten-free almond flour.