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Cucumber Salad with Coffee Almond Cake

moka coffee pot
A crisp, tangy cucumber salad meets a soft, aromatic coffee almond cake in this plant-powered duo of sass, flavor, and vegan charm.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 servings
Calories 60 kcal

Ingredients
  

Cucumber Salad:

  • 2 large cucumbers thinly sliced
  • 1 tbsp rice vinegar
  • 1 tsp agave syrup
  • ½ tsp sesame oil
  • Pinch sea salt
  • 1 tbsp chopped fresh mint or dill

Coffee Almond Cake:

  • 1½ cups all-purpose flour
  • ½ cup almond flour
  • ½ cup maple syrup
  • 1 tbsp instant espresso powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup almond milk
  • ¼ cup neutral oil grapeseed or canola
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup slivered almonds for topping

Instructions
 

Cucumber Salad:

  • Slice cucumbers and place in a large bowl.
  • Whisk vinegar, syrup, sesame oil, and salt in a small bowl.
  • Pour over cucumbers and toss to coat.
  • Add fresh herbs and chill for 10 minutes.

Coffee Almond Cake:

  • Preheat oven to 350°F (175°C). Grease your cake pan.
  • In a bowl, whisk flour, almond flour, espresso powder, baking powder, soda, and salt.
  • In another bowl, mix almond milk, oil, syrup, vinegar, and vanilla.
  • Pour wet ingredients into dry. Mix until smooth—don’t overthink it.
  • Pour batter into cake pan. Top with slivered almonds.
  • Bake for 35 minutes, or until a toothpick comes out clean.
  • Cool on wire rack. Try not to inhale it whole.

Notes

📊 Nutritional Values (Per Serving)

Cucumber Salad:
  • Calories: 60
  • Total Fat: 1.5g
  • Saturated Fat: 0.2g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 1g
Coffee Almond Cake:
  • Calories: 280
  • Total Fat: 14g
  • Saturated Fat: 2.5g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 4g

💪 Vitamins and Minerals (Per Serving)

Cucumber Salad:
  • Vitamin K: 19%
  • Vitamin C: 11%
  • Potassium: 7%
Coffee Almond Cake:
  • Iron: 10%
  • Magnesium: 9%

✨ Additional Notes & Tips

  • Want extra glam? Add a dusting of cinnamon or cocoa to the cake top post-bake.
  • Make the salad ahead—it gets sassier after chilling.
  • Sub almond milk with oat milk for a creamier texture.
  • Don’t skip the vinegar in cake—it’s science, not sass.
  • Pairs beautifully with herbal tea and eye rolls.