Description
This Vegan Raspberry Almond Cake is a light, moist, and nutty delight infused with fresh raspberries and topped with a luscious almond buttercream frosting. Made with simple, wholesome ingredients, this cake is perfect for a party or a cozy afternoon tea, combining the natural sweetness of raspberries with the rich flavor of almonds for an irresistible treat.
Ingredients
Cake 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
Frosting Ingredients
- 1 batch of almond buttercream frosting (ingredients typically include almond butter, powdered sugar, non-dairy milk, and vanilla extract)
Instructions
- Prepare the Raspberries: Wash the fresh raspberries thoroughly and gently dry them with kitchen paper to remove excess moisture, preventing them from sinking in the batter.
- Mix Dry Ingredients: In a large mixing bowl, sift together the plain flour, ground almonds, baking powder, baking soda, and cornflour. This ensures even distribution of leavening agents and prevents lumps.
- Combine Wet Ingredients: In a separate bowl, whisk the caster sugar, vegetable oil, almond milk, apple cider vinegar, vanilla extract, and almond extract until well combined.
- Incorporate Wet and Dry: Gradually add the wet ingredients to the dry mixture, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Raspberries: Carefully fold the fresh raspberries into the batter, taking care not to crush them to maintain their shape and texture.
- Prepare Baking Pan: Preheat the oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper for easy removal.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
- Make Almond Buttercream: Prepare the almond buttercream frosting by beating almond butter with powdered sugar, a splash of almond milk, and vanilla extract until smooth and fluffy.
- Frost the Cake: Once the cake has completely cooled, spread the almond buttercream evenly over the top and sides for a luscious finish.
- Serve and Enjoy: Slice and serve the vegan raspberry almond cake, perfect for any occasion or teatime delight.
Notes
- Ensure raspberries are gently folded to prevent them from breaking and coloring the batter.
- Use fresh raspberries for the best flavor and texture; frozen can be used but may affect batter consistency.
- Almond buttercream can be prepared in advance and refrigerated; bring to room temperature before frosting.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake is naturally vegan and can be made gluten-free by substituting the plain flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: Western
