Almond DreamCakes

Every now and again you taste something that has that very special edge over even our most favourite foods.

The first bite causes a ‘mmmmmmmmmmmmm’ followed by full muscle relaxation and we melt down into our seat with a big smile on our faces.

These cupcakes did just that for me, so I named them DreamCakes.

I love almonds and I love dainty cupcakes. So, I decided to experiment with the two and lucky for me, the first experiment was perfect! These cakes are incredibly moist, light and beautifully flavoured with almond and a hint of orange. They could be made gluten free by using all almonds and gluten free baking powder.

Makes 6 Cupcakes (can be multiplied)


125g vegan margarine

60g light soft brown sugar

65g caster sugar

2 egg replacements

90g ground almonds (or 125g for gluten free)

35g self raising flour (omit for gluten free)

1 rounded tsp baking powder (+ extra 1/4tsp if using all almonds)

1tsp almond extract

zest of one orange

about 50g flaked almonds

icing sugar to dredge (optional)


  • Preheat the oven to 200c and fill a 6 or 12 hole muffin tin with 6 paper cases.
  • Put the margarine into a mixing bowl and place in the microwave for 15 seconds until about a third or so of it is melted.
  • Then mix it up so that it is all soft.


  • Then, add in both sugars and beat in with a wooden spoon until all the sugar has combined with the margarine and the mixture is pale and light then mix in the egg replacer.


  • Add in the zest and almond extract and mix in.
  • Then, mix in the almonds, followed by the flour and baking powder.
  • Divide between the cases and sprinkle with the flaked almonds.


  • Bake for 15 minutes, until the cakes are risen, golden, springy to the touch and a skewer inserted comes out clean or with crumbs but no sticky batter.

  • Leave to cool on a wire rack before dredging with icing sugar if desired and tucking in!

  • Enjoy! – Binky certainly enjoyed the crumbs from the papers!

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