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–+ servings
Vegan Almond Raspberry Cake

Delightful Vegan Almond Raspberry Cake in One Bowl

Enjoy this Vegan Almond Raspberry Cake with its delicious almond and raspberry flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling Time 10 minutes
Total Time 1 hour 12 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Sugar Can be substituted with coconut sugar.
  • 1/2 cup Vegan Butter Can be substituted with coconut oil.
  • 1 cup Dairy-Free Yogurt Any plant-based yogurt works.
  • 1 teaspoon Vanilla Extract Ensure it's pure for better taste.
  • 1/2 teaspoon Almond Extract Use cautiously.
  • 1 cup Ground Almonds Can be substituted with almond flour.
  • 2 cups All-Purpose Flour Gluten-free 1:1 baking flour can be used.
  • 1 teaspoon Baking Powder Ensure freshness for proper rise.
  • 1 teaspoon Baking Soda Ensure freshness for proper rise.
  • 1/2 teaspoon Sea Salt Kosher salt can be used as an alternative.
  • 1 cup Vegan Buttermilk Mix plant milk with an acid and let it sit.
For the Frosting
  • 1 cup Vegan Cream Cheese Any dairy-free cream cheese available.
  • 1/2 cup Raspberry Jam Can substitute with other berry jams.
For Decoration
  • Fresh Raspberries Optional but enhances presentation.
  • Crushed Almonds Optional but enhances presentation.

Equipment

  • Mixing bowl
  • spatula
  • Oven
  • Cake pans
  • Whisk
  • Wire Rack

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C) and prepare two 8-inch cake pans.
  2. In a large mixing bowl, whisk together the sugar, melted vegan butter, and dairy-free yogurt until smooth, about 2-3 minutes.
  3. Add in the vanilla extract and almond extract, mixing until fully incorporated.
  4. Gently fold in the ground almonds, all-purpose flour, baking powder, baking soda, and sea salt.
  5. Gradually pour in the vegan buttermilk, stirring gently until thoroughly combined.
  6. Divide the batter between the prepared pans and bake for 40-42 minutes or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks.
  8. Once cooled, slice each cake layer in half to create four layers.
  9. Spread raspberry jam and a layer of vegan cream cheese frosting between the layers.
  10. Apply a thin layer of frosting around the entire cake and chill for 20 minutes.
  11. Frost the top and sides with remaining cream cheese frosting and decorate with fresh raspberries and crushed almonds.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 12gVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Avoid overmixing to maintain a light texture.

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