These cakes are just lovely and darling. The crumb is somehow both dense and fluffy. The edges are crispy and sweet. And the almond flavor is simply bangin’.
And you know how I came up with the recipe? From my box of almond paste! Yes, I shamelessly ripped open the package and veganized one of the recipes that came inside. I actually made it several times, because I didn’t have the correct sized loaf pan, and instead of going out and getting the right size, I thought it was a better idea to futz with the recipe like five times.
Well, by the sixth time, I decided to just make them minis. Minis are so fun and giftable, and you can slice them up and serve with a little vegan cream and strawberries. It’s totally worth it to get a mini-loaf pan, I recommend this one. But if you have a 9×5 loaf pan, you can use that instead. I think the baking time will be more like 50 minutes to an hour, lowering the heat to 325 F after 40 minutes.