Name: Vegan Raspberry Almond Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Western
Ingredients: 2 & 2/3 cups (300g) plain flour; 1 cup (105g) ground almonds; 1 heaping cup (180g) fresh raspberries, washed and dried; 1 cup (190g) caster sugar; 1/2 cup (120ml) vegetable oil; 1 cup + 1-2 tbsp (280ml) almond milk; 2 tbsp cornflour; 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 1 tsp almond extract; 1 tsp baking powder; 1/2 tsp baking soda; 1 batch of almond buttercream frosting (ingredients typically include almond butter, powdered sugar, non-dairy milk, and vanilla extract)

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If you’re on the hunt for a show-stopping dessert that’s as charming as it is delicious, this Vegan Raspberry Almond Cake Recipe will quickly become your new go-to. Imagine biting into a moist, tender cake infused with the rich, nutty flavor of almonds and bursting with the fresh brightness of juicy raspberries. Topped with a silky almond buttercream frosting, it balances sweetness and tang perfectly, making it ideal whether you’re hosting a party or just treating yourself on a quiet afternoon. Best of all, it’s made from just 12 straightforward ingredients that come together beautifully to create this delightful masterpiece.

Ingredients You’ll Need

A top-down view of nine small white bowls and cups arranged on a white marbled surface, each filled with different ingredients. The top row includes a bowl full of bright red raspberries on the left, a bowl of white flour slightly to the right, and a bowl filled with white granulated sugar on the far right. Below the raspberries, there's a bowl with light brown almond flour on the left and a small bowl of a white powder in the center. Below the almond flour and white powder bowl, there is a wooden spoon with a yellow spice and a smaller wooden spoon with a dark brown liquid on the left side. To the right, there is a small glass measuring cup containing white milk. A small white bowl with a white powder (likely salt) stands between the measuring cup and the small bowl with a light yellow liquid at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays an essential role, blending textures and flavors that highlight the cake’s almond essence and fresh fruit brightness. Using plain flour and ground almonds gives the cake body and that lovely crumb, while the almond milk and oil keep it moist without dairy. Fresh raspberries add a natural tartness, and the two extracts bring out a unique aromatic depth.

Plain flour (2 & 2/3 cups / 300g): Provides the perfect structure for the cake to rise and hold moisture.
Ground almonds (1 cup / 105g): Adds nutty richness and a tender crumb texture.
Fresh raspberries (heaping cup / 180g): Offers bursts of juicy tartness and a beautiful pop of color.
Caster sugar (1 cup / 190g): Sweetens the cake evenly without overpowering other flavors.
Vegetable oil (1/2 cup / 120ml): Keeps the cake moist and tender while enhancing the almond profile.
Almond milk (1 cup + 1-2 tbsp / 280ml): Non-dairy liquid that adds creaminess and ties the batter together.
Cornflour (2 tbsp): Helps with the lightness and prevents the cake from becoming too dense.
Apple cider vinegar (1 tbsp): Reacts with baking soda to create a gentle rise and tender crumb.
Vanilla extract (1 tsp): A classic flavor enhancer that complements almonds and raspberries beautifully.
Almond extract (1 tsp): Boosts the nutty aroma and gives the cake its signature flavor.
Baking powder (1 tsp): Leavens the cake and helps it rise evenly.
Baking soda (1/2 tsp): Works with the vinegar to ensure a light texture.
Almond buttercream (1 batch): The luscious finishing touch, rich and full of almond flavor.

How to Make Vegan Raspberry Almond Cake Recipe

Step 1: Prepare Your Ingredients

Start by washing your raspberries carefully to avoid squishing them and then pat them dry gently with kitchen paper. Pre-measure all the dry and wet ingredients to make the mixing process smooth and seamless.

Step 2: Combine Dry Ingredients

In a large mixing bowl, sift the plain flour, baking powder, baking soda, and cornflour together. Stir in the ground almonds to distribute the nutty pieces evenly throughout the mixture. This creates the base of your cake batter, ensuring even rising and a wonderful crumb.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the caster sugar, vegetable oil, almond milk, apple cider vinegar, vanilla extract, and almond extract until well combined. The vinegar will react with the baking soda later, giving your cake that perfect lift and softness.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to over-mix; you want everything just combined so that the cake stays tender.

Step 5: Fold in the Raspberries

Gently fold the fresh raspberries into the batter, saving a few to sprinkle on top before baking. This step is crucial for maintaining the berries’ shape and texture inside the cake.

Step 6: Bake to Perfection

Preheat your oven to 350°F (175°C). Grease and flour a cake pan, then pour in your batter, smoothing the top gently. Sprinkle the remaining raspberries on top for a beautiful, inviting look. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Add Almond Buttercream Frosting

Once the cake has cooled completely, generously spread your luscious almond buttercream frosting over the top. This frosting brings that delicious, creamy almond flavor to the crown of your cake, making every bite heavenly.

How to Serve Vegan Raspberry Almond Cake Recipe

A slice of two-layer light brown cake with visible bits of red fruit inside sits on a white plate with a brown rim on a white marbled surface. The cake is topped with creamy white frosting, small toasted almond slices, and two fresh bright red raspberries on top. A piece of the cake is broken off and placed in front on the plate, showing the soft texture inside. Around the plate, there are scattered almond slices and a few loose raspberries. In the blurred background, another similar slice of cake on a white plate and a small metal bowl with almond slices are visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries and a sprinkling of toasted sliced almonds make perfect garnishes, adding an extra crunch and freshness to each slice. A light dusting of powdered sugar also adds a touch of elegance.

Side Dishes

This cake pairs wonderfully with a cup of hot herbal tea, such as chamomile or green tea, which balances the sweetness. For an indulgent treat, serve with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.

Creative Ways to Present

For special occasions, consider serving the cake as mini individual portions topped with a single raspberry and mint leaf on top. You can also layer it with raspberry jam between slices for a stunning cake stack that doubles the fruity flavor.

Make Ahead and Storage

Storing Leftovers

Store your leftover vegan raspberry almond cake in an airtight container at room temperature for up to 2 days to maintain its moist texture. For longer freshness, refrigeration is ideal but may slightly dry out the cake if left too long.

Freezing

You can freeze the cake, either whole or in slices, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving to restore its softness and flavor.

Reheating

To revive a refrigerated or thawed slice, warm it gently in the oven at 300°F (150°C) for 5-7 minutes or microwave for about 20 seconds. This helps bring back the softness and enhances the almond aroma beautifully.

FAQs

Can I use frozen raspberries for this cake?

Absolutely! Just make sure to thaw and drain them well to avoid excess moisture, which can make the cake soggy.

Is this cake gluten-free?

This recipe uses plain flour, which contains gluten. However, you can substitute with a gluten-free flour blend, but results may vary in texture.

How do I make almond buttercream frosting vegan?

Most almond buttercream recipes are naturally vegan as they use plant-based butter and almond milk, but always check your ingredients to be sure.

Can I substitute the almond milk with another plant milk?

Yes, any mild-flavored plant milk like oat or soy milk will work, though almond milk enhances the almond flavor best.

What’s the best way to prevent raspberries from sinking in the batter?

Lightly dusting raspberries with a bit of flour before folding them into the batter helps keep them suspended evenly throughout the cake.

Final Thoughts

Once you try this Vegan Raspberry Almond Cake Recipe, you’ll understand why it’s such a beloved favorite. The balance of fresh berries, nutty cake, and creamy almond frosting creates a dessert that’s irresistibly comforting yet refreshingly light. Whether for celebration or casual indulgence, it promises smiles with every bite. So go ahead, bake this beauty and enjoy sharing a slice (or two) with those you love!