Dairy-Free Torta agli Amaretti
Delight your taste buds with this Dairy-Free Torta agli Amaretti, a charming Italian-inspired almond cookie cake designed for those steering clear of dairy. This light yet flavorful dessert combines the nutty richness of almond flour with the subtle crunch of dairy-free amaretti cookies, creating a treat that is as indulgent as it is inclusive. Whipped eggs and vanilla extract lend a delicate aroma, while almond milk and dairy-free oil ensure a moist, tender crumb. Perfectly baked in just 30 minutes, this sophisticated cake is ideal for coffee breaks, gatherings, or special occasions. Garnish with a dusting of powdered sugar for an elegant finish, and enjoy a slice of Italy that’s completely dairy-free.
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Recipe Information
Ingredients
- 150 grams Amaretti cookies (dairy-free)
- 100 grams Almond flour
- 100 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 150 grams Granulated sugar
- 3 large Eggs
- 120 milliliters Unsweetened almond milk
- 80 milliliters Neutral dairy-free oil (e.g., vegetable or sunflower oil)
- 1 teaspoon Vanilla extract
- 10 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
In a food processor, pulse the dairy-free amaretti cookies until they are fine crumbs. Transfer the crumbs to a large mixing bowl.
Add the almond flour, all-purpose flour, baking powder, and salt to the bowl with the cookie crumbs. Whisk together to combine and set aside.
In a separate medium bowl, whisk together the eggs and sugar until the mixture is pale and slightly frothy, about 1–2 minutes.
Slowly whisk in the almond milk, oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until the batter is smooth and everything is well combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth out the surface with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs (but no wet batter).
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar if desired, slice, and serve. Enjoy!
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 344.2 g | 125% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 224.9 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 577 mg | 44% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
