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
