Description
Indulge in the delightful flavors of our One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting. This soft and buttery cake is layered with rich dairy-free cream cheese frosting and tangy raspberry jam, making it a showstopper for any occasion. Perfect for birthdays, tea parties, or simply as a weekend treat, this cake is not only easy to prepare but also vegan-friendly and visually stunning. The combination of sweet almond and tart raspberry creates a taste sensation that everyone will love.
Ingredients
Scale
- 1 ½ cups vegan buttermilk
- 1 ½ cups granulated sugar
- 1 cup unsalted vegan butter
- 1 cup dairy-free yogurt
- 2 tbsp vanilla extract
- 2 tsp almond extract
- 1 ⅓ cups ground almonds
- 2 ½ cups all-purpose flour (or gluten-free equivalent)
- 3 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp sea salt
- 1 cup raspberry jam
- Vegan cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together granulated sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until smooth.
- Gradually mix in ground almonds, flour, baking powder, baking soda, and salt. Slowly add vegan buttermilk until just combined.
- Divide the batter between prepared pans and bake for about 40–42 minutes until a toothpick comes out clean.
- Cool cakes in pans for ten minutes before transferring to racks. Once cooled, slice layers in half for a total of four layers.
- Prepare two batches of vegan cream cheese frosting while the cakes cool.
- Assemble by layering cake with frosting and raspberry jam until complete.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg