Quince and Almond Cake | Vegan Recipe

This vegan quince and almond cake is a delicious dessert, perfect during fall and even winter season. Moist and soft, topped with crispy almond flakes and coarse sugar, this cake will make your day.

I guess, because it’s hard to eat it on it’s own, quince is an underrated fruit. Quinces are kind of woody and covered with fuzz, but we can’t oversee their flavor. They have a pleasant pervasive smell, something between pear and pineapple. I tried eating them raw when I was a kid, but no, it was too much. On the other hand, I’ve always enjoyed the quince jam my grandmother used to make. Although there was a quince tree in the orchard and we had plenty of fruits, I don’t remember ever having a quince dessert. So, I had to compensate now with this irresistibly flavored quince cake ?.

Vegan quince and almond cake ingredients

• flour – I used a mix of all purpose flour and almond flour; make sure though you’re using almond flour and not almond meal – they’re quite different and your cake’s texture and consistency will be different;

• ground flax-seed –since we’re not using eggs, we need a biding agent for this cake;

• sugar – I used light raw cane sugar;

• oil – I used olive oil, but any other unflavored vegetable oil works fine

• almond milk – oat milk would work fine too;

• baking soda & baking powder – the usual laveners

• lemon zest – to add a new flavor to the cake

• spices – cinnamon, ginger, cloves  and cardamom powder.

How to make quince cake

Begin by preparing the quince. Pour water in a saucepan together with a cinnamon stick, cloves, dry juniper berries, sugar, and bring it to a boil. Meanwhile, carefully peel and core the quince, then roughly dice it.  When the water starts boiling, bring in the quince pieces and poach for 2-3 minutes, then strain them. The quince should still be crisp after poaching, as they’ll cook again while baking. If they’re cooked completely after poaching, they’ll get mushy in the oven and the cake won’t bake properly.

While the quince pieces are draining, put all dry ingredients in a large bowl and combine well. In another bowl, mix the wet ingredients then pour over the dry ingredients and carefully combine with a spatula. Fold in the quince pieces and then put the batter into a baking pan lined with parchment paper. I used an 18 cm round pan and the result was a 5 cm tall cake.

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Put on top of the cake almond flakes and sprinkle some granulated sugar, then bake for 40 minutes at 170° C.

Just bear in mind that the baking time might be different; it depends on the when you’re using and also on the baking pan you’re using, in terms of surface and the material it’s made of (when you bake in ceramic pans, the baking time should be longer). To make sure the cake is fully baked, apply the toothpick test: insert a toothpick into the center of the cake and, if it comes out clean, it means your cake is done; if not, bake it for 5 more minutes.

After removing the cake from the oven, let it cool on a kitchen rack. When it’ cooled completely, you can cut and serve it.

How to store the cake

The cake keeps well at room temperature for 4-5 days. Just cover it with a cake lid so it doesn’t get dry.

If you try this vegan quince and almond cake, please let me know your impression. Leave a comment below and don’t forget to snap a photo and tag #choose_tasty on Instagram ?.