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
Scale
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.
