fluffy Almond Milk Castella Cake recipe — a twist on the traditional Japanese sponge cake, made dairy-free by using almond milk. It’s light, subtly sweet, and has a bouncy texture perfect for tea or dessert.
🌰 Almond Milk Castella Cake Recipe
🧁 Ingredients:
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6 large eggs (room temperature)
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120g (1/2 cup + 2 tbsp) granulated sugar
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3 tbsp honey
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100ml (a little under 1/2 cup) unsweetened almond milk
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120g (1 cup) cake flour (sifted)
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1 tbsp neutral oil (e.g., canola or vegetable)
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1/2 tsp vanilla extract (optional)
🧑🍳 Instructions:
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Preheat & Prepare Pan
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Preheat your oven to 160°C (320°F).
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Line a 7×7-inch square pan or loaf pan with parchment paper (bottom and sides). Optional: use a water bath for extra moisture.
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Warm Almond Milk Mixture
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In a small saucepan, warm almond milk with honey and oil until just combined and warm (not boiling). Set aside.
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Beat Eggs & Sugar
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In a large bowl, beat the eggs with sugar using an electric mixer on high speed for 7–10 minutes, until pale, thick, and tripled in volume.
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Add vanilla extract if using.
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Fold in Dry & Wet Ingredients
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Sift in the cake flour gradually and fold gently with a spatula.
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Once flour is mostly incorporated, add the warm almond milk mixture slowly and fold until smooth. Do not deflate the batter.
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Pour & Tap
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Pour the batter into your prepared pan. Tap the pan on the counter a few times to release air bubbles.
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Bake
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Bake for 45–50 minutes, or until the top is golden brown and a skewer inserted comes out clean. If using a water bath, it may take a bit longer.
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Cool & Rest
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Once baked, immediately remove the cake from the pan and wrap it in plastic wrap while still warm. Rest it in the fridge for a few hours or overnight for the classic Castella texture.
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💡 Tips:
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For a more traditional Castella, omit vanilla and use only honey for flavor.
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Resting overnight wrapped in plastic helps it become moist and chewy.
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Use a serrated knife for clean slicing.
