This Marzipan Loaf Cake is rich, almondy, lightly citrusy, and perfect when you want something a little more special than an everyday loaf cake. Ground almonds, almond extract, lemon, vanilla, and maple syrup give it plenty of flavor, while the marzipan-style almond mixture is swirled through the batter for pockets of sweet, nutty goodness. A sprinkle of flaked almonds on top finishes things off nicely and gives the loaf a little extra texture.
Note: Your supplied method gives a total baking time of approximately 75 to 80 minutes, so I’ve used that instead of the listed 1 hour 2 minutes.
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Start by preheating your oven to 350°F (180°C) and lining a loaf pan with parchment paper.
First, we'll make the almond mixture that gives this loaf its marzipan-style pockets.
Add 100 g ground almonds and 75 g coconut sugar to a bowl. Stir in the lemon juice and zest, almond extract, 2 teaspoons vanilla extract, cold water, and 3 tablespoons olive oil.
Mix everything together until you've got a thick almond paste. It doesn't need to look perfectly smooth. We're going to marble it through the cake, so a little texture is perfectly fine.
Now grab a separate large mixing bowl.
Add the self-rising flour, baking powder, salt, remaining ground almonds, and remaining coconut sugar. Give everything a good stir.
Pour in the maple syrup, almond milk, remaining vanilla extract, and the final 5 tablespoons of olive oil.
Mix until you've got a smooth batter. Try not to keep stirring once everything is combined.
Now comes the fun part.
Spoon some of the cake batter into the prepared loaf pan, then add small spoonfuls of the almond mixture here and there.
Add another layer of batter, followed by more almond mixture. Keep alternating until you've used everything.
You don't need perfect layers. We're going for little ribbons and pockets of almond goodness throughout the loaf.
Sprinkle the flaked almonds over the top.
Place the loaf in the oven and bake for 35 to 40 minutes, until the top is nicely golden.
Take it out briefly and loosely cover the top with foil. This helps stop those almonds and the top of the cake from getting too dark.
Return it to the oven and continue baking for around 40 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool before transferring it to a wire rack.
And yes, I know it's tempting to cut into a warm almond loaf immediately, but let this one cool completely before slicing. It'll hold together much better.
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Coconut sugar: Light brown sugar can be used if you don't need the recipe to follow the original sweetener choice.
Almond milk: Oat milk, soy milk, or another unsweetened plant-based milk will work.
Olive oil: Use a mild olive oil so it doesn't overpower the almond flavor. A neutral vegetable oil can also be substituted.
Maple syrup: Agave syrup can be used in a similar quantity.
Lemon: Orange zest and juice would give the loaf a warmer citrus flavor.
Flaked almonds: Chopped almonds work if that's what you have.
Vanilla extract: Vanilla bean paste can be substituted.
Try my Vegan Carrot Cake Sheet Pan recipe.
Add cherries: Chopped glace cherries or dried cherries are a classic partner for almond and marzipan flavors.
Go orange-almond: Swap the lemon for orange zest and juice.
Add chocolate: Fold some dark chocolate chips through the main cake batter.
Add warming spices: A little cinnamon or cardamom works beautifully with almonds.
Make it more festive: Add dried cranberries and a little extra orange zest.
Finish with a glaze: Mix powdered sugar with lemon juice and drizzle it over the completely cooled loaf.
Add more crunch: Sprinkle extra flaked almonds on top if you're an almond enthusiast.
Try my Orange Lemon Yogurt Cake recipe.
Use a mild olive oil. A strong, peppery extra-virgin olive oil can dominate a delicate cake.
Don't overmix the batter. Stir only until the ingredients come together.
Add the almond mixture in small amounts. Smaller portions distributed throughout the pan give you a better marbled effect.
Cover the loaf with foil. Almonds brown quickly, so this step helps protect the top while the center finishes baking.
Check the middle properly. This is a substantial loaf, so insert the skewer right into the center.
Let it cool completely. The crumb and almond filling will firm up as the cake cools.
Line the loaf pan properly. Leaving a little parchment overhang makes it much easier to lift the cake out.
Try my Clementine and Almond Bundt Cake recipe.
Ground almonds are probably the most expensive part of this recipe, so buying them in larger bags can reduce the cost considerably if you bake with almonds often.
You can also buy whole almonds and grind them yourself if they're cheaper locally.
Store-brand self-rising flour, coconut sugar, and plant milk are perfectly fine here.
If pure maple syrup is particularly expensive, agave syrup can sometimes be a cheaper alternative.
And don't worry about buying decorative almonds specifically for the top. A small handful of chopped almonds from the same bag works just as well.
Try my Keto Microwave Lemon Mug Cake recipe.
This Marzipan Loaf Cake is lovely on its own, but you can also serve it with:
I particularly like it with a strong cup of coffee. The slightly bitter coffee works really well against all that sweet almond flavor.
At room temperature: Store the completely cooled loaf in an airtight container for up to 3 days.
In the refrigerator: Keep it refrigerated for up to 5 days. Bring slices back to room temperature before serving for the best texture.
Freezing: Slice the cooled loaf and freeze individual portions for up to 2 months. Place parchment between the slices so you can remove them individually.
Thawing: Leave a slice at room temperature or thaw overnight in the refrigerator.
Reheating: This cake is best at room temperature, but you can warm an individual slice in the microwave for around 10 seconds if you prefer it slightly warm.
This Marzipan Loaf Cake is one for serious almond fans. Between the ground almonds, almond extract, marbled almond filling, and flaked almond topping, there's no shortage of that distinctive marzipan-style flavor.
The lemon is important too. It cuts through the sweetness and gives the loaf a fresher finish, while the olive oil and almond milk keep the cake nicely moist.
It does require a little patience in the oven, but there isn't much complicated work involved. Once the batter and almond mixture are layered into the pan, the oven takes over.
Make it for an afternoon treat, slice it up for a gathering, or freeze a few portions for those days when coffee clearly needs cake alongside it.
This vegan Marzipan Loaf Cake combines almonds, lemon, vanilla and maple syrup in a soft, moist loaf with a rich marzipan-style filling.
Once fully cooled, slice into approximately 12 portions and serve.Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Estimated GI ~ 50
Estimated GL per slice ~ 18
