glutenfree sweet recipes Vegan

Disaronno Sour cake 1/3

This post is also available in: Nederlands (Dutch)

Disaronno Sour cake

If you found this post trough my other post then you know I have 3 versions of this cake, and this is the Disaronno Sour version (and yes it’s named after the cocktail).

When I made a request in a Facebook group about what tasted best with an Almondcake someone told my I could use Amaretto (thank you for this amazing tip by the way!). So I went experimenting and told some friends I found out that lemon and amaretto where a really good combination, and one of them instantly said: “There is a cocktail with that combination didn’t you know?!”
So here is the confirmation that women just love booze and sweets! So why not combine and make it also Vegan and gluten-free!

Lets start with the recipe of the Almondcake since this is the base of all 3.
I made this cake in a square baking mold of 20cm but a round one should also suffice perfectly.


Preparation time of the cake 5 a 10 minutes
Preparation time of topping 10 minutes
Baking time: 45 min
round or square baking mold of 20cm


195 gr. Almond flour
125 gr. cornstarch
90 gr. Sugar
20 gr. ground flaxseed
2 tbsp + ½ tsp baking powder
¼ tsp salt
250 ml water (you can try and sub it with a plant-based milk but I didn’t)
2 tsp vanilla extract


preheat the oven on 170 C and line your baking mold with bakingpaper or grease your mold with oil/butter.

Put all the dry ingredients in a bowl, the cornstarch, almond-flour, sugar, baking powder, salt and the ground flaxseed. (you don’t need to make a flax-egg for this recipe just toss it in there!)

Mix the vanilla with the 250ml of water and pour this gradually over the dry ingredients while stirring, until its a fairly wet cake batter.
You might think it’s to wet for this to work but you will be surprised cause it will firm up in the oven very quickly.

Bake for 40-45 minutes on 170C until the top is golden-brown.

Let it cool down on a cooling rack outside of the mold!
Make sure that the cake is not stuck to the sides when you try to get it out of the mold, or else your cake will fall apart since it’s quite fragile when warm.

When the cake is completely cooled down you can start adding the toppings.


To make this still simple Almondcake a little more interesting and make it into this Disaronno Sour cake, you at first need to have Amaretto.
If you are not much of an alcohol drinker and don’t want a big bottle in your house, you can get these really small ones. It’s enough for 1 whole cake.
To make the cake taste a bit like Amaretto you want to get a fairly deep plate, and pour the amaretto on it, and then put the cake on top so the cake will soak up the amaretto.

For the topping we will make a sort of Lemon Curd, and it will not be difficult to make!

Preparation time: 10 min


220ml Coconutdrink/milk (ricemilk, almondmilk or oatmilk will also work just fine)

Zest of 2 lemons

juice of 2 lemons

120 gr sugar

1 tsp Kurkuma (just for colour)

3 tbsp Cornstarch


Grate the lemons and squeeze out the juice in 1 bowl.

Mix the kurkuma and the cornstarch with the lemon.

Put some “milk” into a pan and add the sugar into that together with the lemon mixture.

Leave this to thicken on low heat until it’s a custard like substance, make sure you keep stirring throughout this process so you don’t get this disgusting skin on top.

After it’s thick enough leave it to cool in a jar or bowl (so not in the pan itself) and spread it over your in amaretto drenched cake after it has cooled. If you want you can garnish it a bit with some more zest, from coconut or lemon or maybe even garnish it with some almond shavings.

If you have some left over Lemon Curd you can eat that just as it is cause it is just really tasty on it’s own!