If you’re on the hunt for a show-stopping dessert that’s as simple as it is scrumptious, you’re in for a treat with this One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe. Imagine tender, moist cake layers infused with fragrant almond and vanilla, bursting with sweet-tart raspberry jam, all embraced by a smooth, luscious vegan cream cheese frosting. Whether you’re catering to plant-based friends or simply craving something delightfully nutty and fresh, this recipe is a total gem that’s guaranteed to impress and satisfy.
Ingredients You’ll Need
Every ingredient in this recipe plays a pivotal role in crafting that perfect balance of texture, flavor, and color. From the nutty richness of ground almonds to the tangy creaminess of the vegan cream cheese frosting, these essentials come together effortlessly in one bowl.
- Vegan buttermilk (1 1/2 cups): Provides moisture and a slight tang that tenderizes the cake.
- Granulated sugar (1 1/2 cups): Adds sweetness and helps create a tender crumb.
- Unsalted vegan butter (1 cup): Gives richness and moisture; melting it makes mixing a breeze.
- Dairy-free yogurt (1 cup): Contributes to the cake’s moist texture and subtle tanginess.
- Vanilla extract (2 tbsp): Enhances overall flavor with warm, familiar notes.
- Almond extract (2 tsp): Brings that unmistakable almond aroma and taste.
- Ground almonds (1 1/3 cups): Adds a nutty depth and slightly grainy texture for extra interest.
- All-purpose flour (2 1/2 cups): The cake’s structure provider; gluten-free alternatives work too for sensitive eaters.
- Baking powder (3 tsp): Gives the cake lift and fluffiness.
- Baking soda (3/4 tsp): Works alongside baking powder for an airy crumb.
- Sea salt (1/4 tsp): Balances the sweetness and elevates flavors.
- Raspberry jam (1 cup): The jewel in the cake’s layers offering a sweet and tart surprise.
- Vegan cream cheese frosting: The silky finish that ties all elements together beautifully.
How to Make One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe
Step 1: Prep Your Oven and Pans
Start by setting your oven to 350°F (175°C) so it’s ready for baking. Line two 8-inch cake pans with parchment paper to ensure your cakes release easily without sticking or breaking apart.
Step 2: Mix the Wet Ingredients
Grab a large mixing bowl and whisk together the granulated sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until everything is silky smooth. This flavorful base will infuse your cake with amazing aroma and tenderness.
Step 3: Add the Dry Ingredients
Now stir in the ground almonds, flour, baking powder, baking soda, and sea salt. Combining these dry components creates the structural backbone of your cake, while the almonds add a lovely textural nuance.
Step 4: Incorporate the Vegan Buttermilk
Gradually pour in the vegan buttermilk and gently fold it into the batter until fully blended. This step ensures your cake develops that wonderfully moist crumb that’s so satisfying in every bite.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans. Pop them into the oven and bake for 40 to 42 minutes. To check doneness, insert a toothpick in the center; if it comes out clean, your cakes are ready!
Step 6: Cool the Cakes
Let the cakes rest in their pans for about 10 minutes to firm up, then carefully transfer them to a cooling rack. Cooling completely is key so your frosting doesn’t melt during assembly.
Step 7: Create the Layers
Once cooled, slice each cake layer in half horizontally. This will leave you with four thin, elegant layers perfect for building a beautifully tall cake that looks as fantastic as it tastes.
Step 8: Assemble and Frost
Begin layering by spreading a mix of vegan cream cheese frosting and raspberry jam between each cake layer. Finish by frosting the outside evenly for a polished, dreamy finish that’s truly irresistible.
How to Serve One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe
Garnishes
To take presentation up a notch, scatter fresh raspberries or slivered almonds on top of the frosting. A light dusting of powdered sugar also adds a delicate, snowy touch that’s perfect for any special occasion.
Side Dishes
This cake pairs wonderfully with a cup of herbal tea or a glass of fruity vegan wine for an elevated dessert experience. A simple mixed berry salad alongside can also provide a refreshing counterpoint to the cake’s sweetness.
Creative Ways to Present
For a rustic vibe, serve your cake slices on wooden boards with edible flowers for eye-catching color. If you’re feeling fancy, individual mini versions of this cake in mason jars make for charming, portable treats that wow guests.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be kept covered tightly in the refrigerator to preserve freshness and prevent the frosting from drying out. It will stay delicious for up to four days, making it perfect for weekday indulgences.
Freezing
You can freeze the cake layers before frosting for up to two months. Wrap them well in plastic wrap and foil to avoid freezer burn. Thaw in the fridge overnight before frosting and serving for best texture.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer it slightly warm, pop a slice in the microwave for about 10 seconds. This softens the frosting just a bit and makes the cake extra comforting.
FAQs
Can I substitute fresh raspberries for the jam?
Absolutely! Fresh raspberries can be used to add a natural tartness and texture between layers, but the jam helps bind the layers together and provides a consistent sweetness.
Is this cake gluten-free?
The recipe works with a gluten-free flour blend as a direct alternative to all-purpose flour, making it friendly for gluten-sensitive eaters without sacrificing taste or texture.
What if I don’t have vegan cream cheese frosting ready?
You can make a quick vegan cream cheese frosting by combining softened vegan cream cheese, vegan butter, powdered sugar, and vanilla extract – it’s surprisingly easy and delicious!
Can I use other nuts instead of almonds?
Ground almonds give a distinct flavor and texture, but you can experiment with finely ground cashews or walnuts for a different nutty twist, though the flavor profile will change slightly.
How long will the cake keep its freshness?
Stored properly in the refrigerator, this cake stays fresh and moist for up to four days. Beyond that, you might notice some drying, so enjoy it sooner rather than later.
Final Thoughts
Trust me, once you try this One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe, it’ll quickly become a beloved staple in your baking repertoire. It’s a delightful balance of flavors and textures that comes together with ease, all from a single bowl — making it just as practical as it is stunning. Whether for celebrations or cozy weekend treats, this cake is made to be shared and enjoyed with a smile. Happy baking!
Print
One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This One Bowl Vegan Almond Raspberry Cake is a moist and flavorful dessert perfect for any occasion. Made with ground almonds, raspberry jam, and a smooth vegan cream cheese frosting, this cake combines the nutty richness of almonds with the sweet-tart surprise of raspberry. Easy to prepare in just one bowl, it is vegan-friendly and can be adapted with gluten-free flour, making it inclusive for many dietary preferences.
Ingredients
Cake Ingredients
- 1 1/2 cups vegan buttermilk
- 1 1/2 cups granulated sugar
- 1 cup unsalted vegan butter, melted
- 1 cup dairy-free yogurt
- 2 tbsp vanilla extract
- 2 tsp almond extract
- 1 1/3 cups ground almonds
- 2 1/2 cups all-purpose flour (or gluten-free alternative)
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup raspberry jam
Frosting
- Vegan cream cheese frosting for layering and coating the cake
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper to ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the ground almonds, flour, baking powder, baking soda, and sea salt into the wet mixture until fully incorporated, being careful not to overmix.
- Incorporate Buttermilk: Gradually pour in the vegan buttermilk, mixing gently until the batter is smooth and uniform.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 40 to 42 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Slice the Layers: Once cooled, carefully slice each cake layer in half horizontally to create four thinner layers for stacking.
- Assemble the Cake: Spread vegan cream cheese frosting and raspberry jam between each cake layer, then finish by frosting the outside of the entire cake for a smooth, elegant appearance.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Ensure the vegan butter is melted but not hot to prevent cooking the sugar or yogurt prematurely.
- Allow cakes to cool completely before slicing and assembling to avoid crumbling.
- Use fresh or frozen raspberries to make homemade jam if preferred for a fresher taste.
- Store the assembled cake in the refrigerator and serve at room temperature for best flavor.
