The Vegan Almond-Citrus Myrtle Cake is more than just a dessert; it’s a culinary tribute to the ancient, sun-kissed island of Sardinia, reimagined for the modern, health-conscious, and plant-based lifestyle.
Sardinia, the second-largest island in the Mediterranean and in Italy, is famous for its rugged coastline, deep-rooted traditions, and rich culinary heritage. As one of the world’s five Blue Zones—areas where people live significantly longer—Sardinia’s diet is a vital component of its healthy lifestyle. While the island’s cuisine often includes fresh cheeses, meats, and fish, its dessert tradition features unique and fragrant ingredients like almonds, citrus, saffron, and myrtle—a Mediterranean herb with both culinary and medicinal uses.
In this recipe, we’ve reinvented a traditional flavor profile using 100% vegan ingredients. The result is the Vegan Almond-Citrus Myrtle Cake, a moist, aromatic, and deliciously rustic dessert that brings Sardinia’s essence to your table—without any animal products.
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Why Choose a Vegan Sardinian Dessert?
With rising interest in plant-based eating, many traditional recipes are being adapted for vegan diets. Sardinian sweets—often rustic and full of natural flavors—are perfect for vegan reinvention. The Vegan Almond-Citrus Myrtle Cake uses ingredients true to the island’s agricultural identity:
- Almonds, a Sardinian staple rich in healthy fats
- Citrus zest, providing vibrant aroma and tang
- Olive oil, replacing butter with heart-healthy richness
- Myrtle leaves, an ancient, aromatic herb known locally as mirto
What sets this cake apart is not just its ingredients, but the authenticity it captures. It’s plant-based, yet unmistakably Sardinian.
The Star Ingredient: Myrtle (Mirto)
Myrtle is a shrub native to Sardinia and the Mediterranean basin. Its dark berries are used to produce the island’s iconic liqueur, Mirto di Sardegna, while the leaves are used to flavor meats and stews. Here, dried myrtle leaves add a delicate, woodsy aroma: subtle yet unforgettable. If you can’t find dried myrtle, dried rosemary offers a similar herbal note.
Recipe: Vegan Almond-Citrus Myrtle Cake
- Serves: 8–10 slices
- Prep Time: 20 minutes
- Cooking Time: 30–35 minutes
- Calories (per slice): ~280 kcal (based on 10 servings)
- Recipe Cuisine: Sardinian / Mediterranean / Italian (Vegan)
- Recipe Keywords: Vegan Almond-Citrus Myrtle Cake, Sardinian vegan dessert, Mediterranean plant-based cake, Almond citrus vegan recipe, Myrtle cake vegan, Vegan olive oil cake, Italian vegan baking, Dairy-free Mediterranean cake, Vegan cake with citrus and almonds
Ingredients
- 1 ½ cups almond flour
- 1 cup all-purpose flour (or gluten-free flour blend)
- ¾ cup raw cane sugar or coconut sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp finely chopped dried myrtle leaves (or 1 tsp rosemary if unavailable)
- Zest of 1 organic orange
- Zest of 1 organic lemon
- ⅓ cup extra virgin olive oil
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ¼ cup sliced almonds (for topping)
- Optional: powdered sugar or orange glaze for garnish
Instructions
- Preheat your oven to 175°C (350°F). Lightly oil an 8-inch (20cm) round cake pan and line the base with parchment paper.
- Mix the vegan buttermilk: In a small bowl, combine almond milk and apple cider vinegar. Let it sit for 5 minutes.
- Combine dry ingredients: In a large bowl, whisk together almond flour, all-purpose flour, sugar, baking soda, baking powder, salt, and dried myrtle leaves.
- Add citrus zest: Stir in the orange and lemon zest for fresh, Mediterranean aroma.
- Mix wet ingredients: Add olive oil, vanilla extract, and the vegan buttermilk into the dry mixture. Stir gently until just combined—do not overmix.
- Pour and top: Pour batter into the prepared pan. Sprinkle sliced almonds evenly on top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, optionally dust with powdered sugar or drizzle with an orange glaze.
Serving Ideas for Your Vegan Almond-Citrus Myrtle Cake
This cake is perfect for:
- An afternoon treat with espresso or herbal tea
- A dinner party dessert that impresses without dairy or eggs
- A brunch item served with fresh fruit
- A mindful indulgence during holidays, especially Easter or Christmas
Want to elevate it further? Pair it with a small glass of chilled Mirto liqueur for an authentic Sardinian experience.
Nutrition Benefits
The Vegan Almond-Citrus Myrtle Cake is not only delicious, but it also includes nutrient-rich ingredients:
- Almonds: High in vitamin E, fiber, and plant-based protein
- Olive oil: Heart-healthy fats and antioxidants
- Citrus zest: Adds vitamin C and natural aroma without added sugar
- No eggs or dairy: Lower in cholesterol and suitable for lactose-intolerant diets
Tips and Variations
- Gluten-Free? Use a 1:1 gluten-free flour blend in place of all-purpose.
- No myrtle? Substitute with dried rosemary or thyme for a similar Mediterranean essence.
- Want extra sweetness? Add a drizzle of orange glaze made with powdered sugar and fresh orange juice.
- More texture? Add chopped dried figs or golden raisins to the batter.
Why This Vegan Almond-Citrus Myrtle Cake is Special
This cake honors Sardinia’s ancient connection to wild herbs, citrus, and almonds, while also opening the door to new dietary choices. The Vegan Almond-Citrus Myrtle Cake appeals to vegans, vegetarians, Mediterranean food lovers, and curious foodies alike.
Unlike overly sweet or artificial-tasting desserts, this cake is:
- Naturally flavored
- Rich in texture
- Balanced in sweetness
- Easy to prepare with accessible ingredients
Enjoy your meal! Bonu apetitu!
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