A Good Humor Crunch Cake Collection Isn’t Complete Without a Toasted Almond Cake
This cake brings back summer afternoons chasing the ice cream truck and facing the happiest dilemma of all— which treat to choose? The Toasted Almond flavor is my nostalgic pick today, and it inspired the final cake in my Good Humor Ice Cream Bar Cake series.
Today’s Star: Toasted Almond
This version recreates the classic Good Humor Toasted Almond bar in cake form — layers of almond sponge and white pound cake, finished with almond-scented buttercream and the signature crunchy coating.
Almond cake and white pound cake layers, with almond and vanilla buttercream
The signature crunch coating seals the deal
For authenticity, I toasted an extra cake layer with a generous handful of almonds to create the crunchy outer coating every Good Humor-inspired cake needs.
Notes for Success
A quick note from my test run: In the video I mentioned making a math error when doubling the white cake recipe that left me with half the expected baking powder. Surprisingly, the result was not a failure but a dense, velvety, pound-cake–style layer that worked beautifully in the final build. The white cake recipe printed below is corrected and tested.
For the almond sponge, I strongly recommend grinding raw almonds yourself rather than using commercial almond flour. Freshly ground almonds give better texture and flavor. If you choose to toast the almonds first, do so in a single layer on a sheet pan at 250°F for about 15 minutes for a deeper, nuttier taste.
Use weights whenever possible. Cup measures can vary between brands, scoop methods, and almond formats (sliced, slivered, whole), which affects final texture. Consistent weight measurements yield more predictable results.
If combining two different cake formulas sounds like too much work, you can simplify: omit the white cake layers and build this cake solely with the almond sponge. It will still capture the toasted almond flavor and texture.
Toasted Almond Cake
All the flavors of the Good Humor classic ice cream bar — reimagined as a layered cake. This recipe yields a cake with a tender white-like pound layer, a moist almond sponge, and an almond-flavored buttercream finished with a crunchy toasted-almond coating.
Ingredients
For the White Cake
- 4 Tbs (50g) vegan butter
- 4 Tbs (50g) coconut oil
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) plant milk
- 1/4 cup (60ml) water
- 1 tsp (5ml) clear vanilla extract
- 1/4 tsp almond extract
- 3 Tbs (24g) all-purpose flour
- 1 1/2 cups (180g) cake flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 Tbs (8g) cornstarch
- 1/2 cup (118ml) aquafaba
For the Almond Sponge Cake
- 1 cup (226g) vegan butter
- 2 cups (400g) granulated sugar
- 3 Tbs (24g) golden flax meal
- 6 Tbs (90ml) hot water
- 1 1/2 cups (237ml) plant milk
- 1 tsp (5ml) vanilla extract
- 1 tsp (5ml) almond extract
- 3 cups (375g) all-purpose flour
- 1 tsp (6g) baking powder
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) salt
- 1 1/2 cups (186g) raw unsalted almonds, finely ground
For the Almond Buttercream
- Basic vegan American-style buttercream (see recipe references)
- 1/2 cup (140g) almond paste, softened
- 1 tsp (5ml) almond extract
For the Cake Crunch Coating
- One extra layer of baked almond cake (crumbed)
- 1 cup raw almonds
Instructions
- Preheat the oven to 350°F. Grease and line three 7″ cake pans with parchment.
- White cake: Cream the softened vegan butter, coconut oil, and sugar on high with the paddle until light and fluffy (3–5 minutes), scraping the bowl as needed.
- Mix plant milk, water, and extracts in a separate cup. In another bowl, whisk aquafaba with cornstarch until smooth.
- With the mixer on low, add the aquafaba mixture to the creamed butter to combine. Whip on high briefly to emulsify until silky.
- Sift the flours with salt and baking powder. Add one third of the dry mix to the creamed batter on low, then half the milk mixture, alternating until everything is combined.
- Divide batter evenly between the pans and place in the oven at 350°F. Immediately lower the oven to 325°F and bake 25–30 minutes or until a toothpick comes out clean.
- Cool the layers in the pans until just warm, then turn them out onto a rack to cool completely. Wash and reline pans for the almond sponge layers if needed.
- Preheat oven to 350°F for the almond sponge. Combine flax meal with hot water and let thicken 5 minutes.
- Grind the almonds fine in a food processor or chop finely by hand. Sift flour with salt, baking powder, and baking soda.
- Cream the vegan butter and sugar until light and fluffy (3–5 minutes). Add the flax paste and briefly whip to emulsify.
- On low speed, alternate adding the dry ingredients and the plant milk mixture in thirds, ending with dry. Fold in the ground almonds until evenly distributed.
- Portion the batter into prepared pans and bake at 350°F for 20 minutes, then reduce oven to 300°F and bake another 15 minutes or until done. Cool in pans until cool to the touch, then finish cooling on a wire rack.
- Make the buttercream: Smooth the almond paste with the paddle, add almond extract, then incorporate into the finished buttercream at the final mixing stage.
- To make the crunch coating: Pulse one extra almond cake layer in a food processor with 1 cup raw almonds. Spread the mixture on a sheet pan and toast at 300°F for about 20 minutes, or until browned and crisp.
- Assemble the cake by layering the almond sponge and white cake rounds with almond-vanilla buttercream between them. Press the toasted almond crunch around the sides and on top as desired.
Notes
Read the notes above for tips on toasting almonds and using weight measurements. Toasting the almonds before grinding enhances flavor. If you prefer a simpler approach, skip the white cake layers and build the cake using only the almond sponge.
Storage: The Toasted Almond Cake can be kept at room temperature for up to three days. For longer storage, refrigerate tightly wrapped for up to ten days. Serve at room temperature for best flavor and texture.
Tried this recipe? Let us know how it turned out!