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–+ servings
5 from 1 vote

Vegan Raspberry Almond Cake

Celebrate in style with this stunning vegan raspberry almond cake! This easy plant-based recipe features two layers of moist, nutty almond sponge made with ground almonds and coconut yogurt for the perfect crumb. Filled and frosted with a naturally pink raspberry buttercream made from a homemade fruit reduction, and topped with fresh berries and flaked almonds, it’s as beautiful as it is delicious.
Servings 12 servings
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the vegan almond sponge cake

  • 350 g (2½ cups) plain (all purpose) flour
  • 135 g (¾ cup + 2 tbsp) ground almonds
  • 2 tsp baking powder
  • 0.5 tsp bicarbonate of soda (baking soda)
  • 0.5 tsp salt
  • 175 g (¾ cup + 2 tbsp) caster sugar
  • 270 ml (1 cup + 2 tbsp) almond milk
  • 45 g (3 tbsp) dairy free Greek yogurt
  • 100 ml (¼ cup + 3 tbsp) vegetable oil
  • 2 tsp almond extract

For the raspberry buttercream and decoration

  • 140 g (1 cup) raspberries, plus extra to decorate
  • 110 g (½ cup) dairy free butter
  • 270 g (2 cups) icing (powdered) sugar
  • flaked almonds, to decorate

Instructions

For the vegan almond sponge cake

  • Preheat the oven to 180C/350F. Lightly oil both cake tins and line the bases with a circle of parchment paper, then set aside whilst making the cake.
  • In a large mixing bowl, combine the flour, ground almonds, baking powder, bicarbonate of soda (baking soda) and salt. Stir together to distribute ingredients evenly then set aside.
  • In a large jug or separate mixing bowl, tip in the caster sugar, milk, yogurt, oil and almond extract. I also added in the almond pulp from making my almond milk at home, but this is an optional extra, and a nice way to use up any pulp from milk making. Mix everything together until combined.
  • Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold everything together until it is just combined. The mixture will be fairly thick, as cake mixture goes. Divide the mixture between the two cake tins and level the tops.
  • Bake the cakes! Place the two tins in the hot oven and bake for 25-30 minutes until shrinking from the sides and a toothpick inserted into the middle comes out clean. Leave to cool in the tins for 5 minutes, then transfer to a cooling rack to cool completely.

For the raspberry buttercream and decoration

  • First, make the raspberry goo. Push the raspberries through a sieve into a small saucepan to get all the juice. Discard the seeds/pulp. Cook the raspberry juice over a medium-low head until it has thickened and reduced by half. This takes me about ten minutes or so. Transfer to a bowl and pop in the fridge to speed up the chilling time.
  • In a mixing bowl, beat the butter until soft and fluffy, about four minutes. Add in half the sugar and beat to combine. Scrape in the cooled raspberry goo and beat to combine, then add in the rest of the sugar and beat again to mix. Turn the speed up for a minute or two to make the buttercream wonderfully light and fluffy.
  • Place one of the cooled cakes (level if necessary) on a cake stand or plate, then spread over half the raspberry buttercream. Sprinkle with some flaked almonds, if you wish (optional), then repeat with the second cake layer and the rest of the raspberry frosting. Decorate the top of the cake with fresh raspberries and some flaked almonds. Enjoy!

Video

Notes

  • Use ingredients at room temperature when making the cake. The reason for this is simple: ingredients at room temperature will combine better and make for a better bake!
  • When combining the wet and dry ingredients together to make the cake, make sure to only use a spatula and to fold the ingredients together. Mixing the wet and dry together too vigorously will lead to a tough, rubbery baked cake and not a lovely fluffy one.
  • Level the cake mixture in the tins before baking. This cake does not rise too much, and so levelling the cake mean less need to level the cakes before stacking once baked.
  • When making the raspberry goo, make sure to push the raspberries through a sieve before cooking the juice, to get ride of any seeds. The raspberry liquid will bubble at first and gradually thicken, reducing as it does so, into an almost jam like consistency. This will leave you with a thick red liquid that will give a rich strong raspberry flavour to the buttercream icing. Heavenly!
  • Make sure the cakes are completely cool before decorating. This is important to ensure the buttercream does not melt when put on the cake. I make my cakes the evening before, so they cool completely overnight before being decorated.
  • I like this cake as a bit of a semi naked cake. If you wanted to make enough buttercream to cover the sides of the cake too, and pipe additional decoration on top, simply double the amount of buttercream you make to give you plenty to work with.
    • Author: Andrea
    Calories: 521kcal
    Course: Cakes, Dessert
    Cuisine: British
    Keyword: Best Vegan Cake for Birthdays, Easy Dairy-Free Raspberry Cake, Folding Dry Ingredients to Avoid Gummy Cake, Naturally Pink Creamy Frosting, Soft and Nutty Almond Crumb, Using Greek Coconut Yogurt for Moisture, Vegan Raspberry Almond Cake Recipe

    Nutrition

    Calories: 521kcal