vegan almond raspberry cake

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Why You’ll Love This Recipe

  • Vegan-Friendly: Completely free from animal products, making it suitable for vegans and those with dairy or egg allergies.
  • Rich Almond Flavor: Incorporates ground almonds and almond extract for a deep, nutty taste.
  • Sweet Raspberry Jam: Adds a fruity contrast that complements the almond layers beautifully.
  • Creamy Frosting: Topped with a smooth vegan cream cheese frosting that enhances the overall flavor profile.
  • Showstopper Appearance: With its four layers and elegant decoration, it’s sure to impress at gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Vegan buttermilk
  • Granulated sugar
  • Unsalted vegan butter, melted and cooled
  • Dairy-free yogurt
  • Vanilla extract
  • Almond extract
  • Ground almonds
  • All-purpose flour (or gluten-free 1:1 baking flour)
  • Baking powder
  • Baking soda
  • Sea salt
  • Raspberry jam
  • Vegan cream cheese frosting
  • Fresh raspberries and crushed almonds for decoration

Directions

  1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper.
  2. Make the Batter: In a large bowl, whisk together the sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract. Add the ground almonds, flour, baking powder, baking soda, and sea salt. Gradually pour in the vegan buttermilk while mixing until just combined.
  3. Bake: Divide the batter evenly between the prepared pans. Bake for 40-42 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool and Slice: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, carefully slice each cake in half horizontally to create four layers.
  5. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of vegan cream cheese frosting on top, creating a small well in the center. Fill the well with raspberry jam. Repeat with the remaining layers.
  6. Frost and Decorate: Apply a crumb coat of frosting around the entire cake and refrigerate for 20 minutes. After chilling, apply the final layer of frosting and decorate with fresh raspberries and crushed almonds.

Servings and Timing

  • Servings: 16 slices
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes

Variations

  • Gluten-Free Option: Use a gluten-free 1:1 baking flour blend.
  • Different Fillings: Substitute raspberry jam with strawberry or blueberry jam for a different flavor profile.
  • Alternative Frosting: Try a vegan raspberry buttercream by incorporating freeze-dried raspberry powder into the frosting.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
  • Reheating: Allow refrigerated cake to come to room temperature before serving.

FAQs

How can I make vegan buttermilk?

Combine 1 tablespoon of apple cider vinegar or lemon juice with 1 cup of dairy-free milk. Let it sit for 5-10 minutes until it curdles.

Can I use store-bought almond flour?

Yes, store-bought almond flour can be used, but freshly ground almonds provide a more rustic texture.

What brand of vegan cream cheese is recommended?

Brands like Violife and Miyoko’s are popular choices for vegan cream cheese.

Can I make this cake nut-free?

Substitute the ground almonds with additional all-purpose flour and omit the almond extract. Note that this will alter the flavor and texture.

How do I prevent the cake from being too dense?

Ensure not to overmix the batter and measure the ingredients accurately, preferably using a kitchen scale.

Is it possible to make this cake sugar-free?

You can use a sugar substitute suitable for baking, but this may affect the texture and taste.

Can I bake this as a single-layer cake?

Yes, adjust the baking time accordingly and test for doneness with a toothpick.

How do I achieve a smooth frosting finish?

Apply a crumb coat and chill the cake before applying the final layer of frosting. Use an offset spatula for smoothing.

What can I use instead of vegan yogurt?

Unsweetened applesauce can be used as a substitute for vegan yogurt.

How can I make homemade raspberry jam?

Cook fresh or frozen raspberries with sugar over medium heat until thickened, then let it cool before using.

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vegan almond raspberry cake

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  • Author: Isabella
  • Total Time: 1 hour 5 minutes
  • Yield: 16 slices
  • Diet: Vegan
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Description

This vegan almond raspberry cake features moist almond-infused layers, sweet raspberry jam, and creamy dairy-free cream cheese frosting. Perfect for any occasion, it combines nutty and fruity flavors in a stunning four-layer centerpiece.

 

Ingredients

  • 1 cup vegan buttermilk (1 tbsp lemon juice + 1 cup dairy-free milk)
  • 1 ¾ cups granulated sugar
  • ¾ cup unsalted vegan butter, melted and cooled
  • ½ cup dairy-free yogurt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup ground almonds
  • 2 ¼ cups all-purpose flour (or gluten-free 1:1 baking flour)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 cup raspberry jam
  • 2 cups vegan cream cheese frosting
  • Fresh raspberries and crushed almonds for decoration

Instructions

  • Preheat and Prepare Pans:
    Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper.
  • Make Batter:
    In a large bowl, whisk sugar, melted vegan butter, yogurt, vanilla, and almond extract. Add ground almonds, flour, baking powder, baking soda, and salt. Gradually pour in vegan buttermilk, mixing until just combined.
  • Bake:
    Divide batter evenly between pans. Bake for 40-42 minutes, or until a toothpick comes out clean.
  • Cool and Slice:
    Cool cakes in pans for 10 minutes. Transfer to a wire rack to cool completely. Slice each cake horizontally into two layers.
  • Assemble:
    Place one layer on a plate. Spread frosting and a small well of jam on top. Repeat for remaining layers.
  • Frost and Decorate:
    Apply a crumb coat and chill for 20 minutes. Frost the cake, then decorate with raspberries and crushed almonds.

Notes

  • For gluten-free: Use a 1:1 gluten-free flour blend.
  • Homemade jam: Simmer raspberries with sugar until thickened.
  • For a nut-free version, replace ground almonds with more flour and skip almond extract.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking

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