One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe
This One Bowl Vegan Almond Raspberry Cake is a moist and flavorful dessert featuring ground almonds and raspberry jam layered between fluffy vegan cake layers. Topped with creamy dairy-free cream cheese frosting and decorated with fresh raspberries and crushed almonds, this cake offers a delightful nutty and fruity combination perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Batter
- 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
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
Filling and Decoration
- 1 cup raspberry jam
- 2 batches vegan cream cheese frosting
- 1 cup fresh raspberries (for decoration)
- 1 cup crushed almonds (for decoration)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper to prevent sticking and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until the mixture is smooth and creamy.
- Add Dry Ingredients: To the wet ingredients, stir in the ground almonds, all-purpose flour, baking powder, baking soda, and sea salt. Gradually pour in the vegan buttermilk while whisking continuously, mixing until just combined to ensure a tender crumb.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 40 to 42 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Slice Cake Layers: Once fully cooled, carefully slice each cake layer horizontally into two thinner layers using a serrated knife to create a total of four cake layers.
- Assemble Cake: Spread a layer of vegan cream cheese frosting over one cake layer, followed by a generous spread of raspberry jam. Repeat this layering process with the remaining cake layers until all are stacked.
- Frost and Decorate: Frost the exterior of the assembled cake with the remaining vegan cream cheese frosting. Decorate the top with fresh raspberries and sprinkle crushed almonds evenly around the top and sides for a beautiful finish.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- You can substitute fresh or frozen raspberries for the jam if preferred, adjusting sweetness as needed.
- To make vegan buttermilk, combine 1 1/2 cups plant-based milk with 1 1/2 tbsp vinegar or lemon juice and let sit for 5 minutes before using.
- Store leftovers covered in the refrigerator for up to 4 days.
- For firmer frosting, chill the cake for 30 minutes before slicing to get cleaner cuts.
Keywords: vegan almond cake, raspberry cake, dairy-free dessert, vegan cream cheese frosting, almond raspberry cake, plant-based cake recipe
