• Preheat the oven to 350°F. Grease an 8-inch square or round cake pan with oil and set it aside.
• Add 1 tablespoon of white vinegar to the milk, stir well, and set it aside.
• Add the coffee powder to 1 tablespoon of hot water, mix until the powder is dissolved, and set it aside.
• Sift flour, baking powder, baking soda, and salt in a medium bowl, and whisk well. Add ground almonds to this and whisk well until everything is well combined.
• Mix oil, brown sugar, and granulated sugar in a large mixing bowl until combined.
• Add dissolved coffee, vanilla, almond extract, and brown food color. Mix well until everything is combined.
• Now, add the dry ingredients and buttermilk alternatively into the wet ingredients in two parts. Mix until everything is just combined; do not overmix.
• Pour the batter into the prepared pan and sprinkle chopped almonds evenly on top of the batter.
• Bake the cake in the oven for 25-30 minutes or until a cake skewer inserted in the center comes out clean.
• Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool down completely in the pan before removing it.

Serving Suggestions

• Allow the cake to cool completely before slicing for the cleanest cuts.
• This cake is wonderfully delicious on its own, without any frosting.
• However, feel free to elevate it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.

Storing Suggestions

• Store the eggless Almond Coffee Cake at room temperature in an airtight container for up to 2 days.
• Refrigerate in an airtight container for up to 1 week for longer freshness.