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Vegan Almond Raspberry Cake

Vegan Almond Raspberry Cake That Just Melts in Your Mouth

This Vegan Almond Raspberry Cake is a delightful treat with a perfect sweet and tart balance, 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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Substitute with coconut sugar for a raw option.
  • 1/2 cup Vegan Butter Can replace with coconut oil.
  • 1 cup Dairy-Free Yogurt Unsweetened almond yogurt is recommended.
  • 1 tsp Vanilla Extract Use pure vanilla for best results.
  • 1 tsp Almond Extract Can substitute with hazelnut extract.
  • 1 cup Ground Almonds Can substitute with almond flour or gluten-free flour.
  • 1 cup All-Purpose Flour Substitute with gluten-free 1:1 baking flour if necessary.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda Ensure freshness.
  • 1/2 tsp Sea Salt
  • 1 cup Vegan Buttermilk Make by mixing plant milk with vinegar or lemon juice.
For the Frosting and Assembly
  • 1 cup Vegan Cream Cheese Ensure it is a spreadable texture.
  • 1/2 cup Raspberry Jam Substitute with any favorite jam.
  • 1 cup Fresh Raspberries For topping.
  • 1/2 cup Crushed Almonds For decoration.

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • Cake Pans
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper.
  2. In a large bowl, whisk together the granulated sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until smooth.
  3. Add the ground almonds, all-purpose flour, baking powder, baking soda, and sea salt. Stir until just combined.
  4. Gradually pour in the vegan buttermilk while whisking, mixing until smooth with no lumps.
  5. Divide the batter between the prepared cake pans and bake for 40 to 42 minutes. Check with a toothpick to ensure it's fully baked.
  6. Allow the cakes to cool in their pans for about 10 minutes, then transfer to a cooling rack to cool completely.
  7. Slice each cooled layer in half horizontally to create four layers.
  8. Blend the vegan cream cheese until smooth for the frosting.
  9. Layer the cake by placing one layer on a plate, spreading frosting and raspberry jam in between. Repeat with remaining layers.
  10. Frost the entire cake with remaining frosting and chill for 20 minutes to set.
  11. Decorate the top with fresh raspberries and crushed almonds before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 180mgPotassium: 100mgFiber: 2gSugar: 16gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature before mixing to avoid a dense cake. Chill the frosting for easier application.

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