Description
Indulge in the delightful flavors of our One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting. This easy-to-make, plant-based dessert combines the nutty essence of almonds with the sweet tartness of fresh raspberries, creating a moist and fluffy cake that’s perfect for any occasion—be it a birthday party or a cozy afternoon tea. With its four luscious layers coated in creamy vegan frosting and topped with vibrant raspberries, this cake is as beautiful as it is delicious. Plus, the one-bowl method makes preparation a breeze, allowing you to whip up this showstopper effortlessly. Enjoy every bite of this heavenly treat!
Ingredients
Scale
- 1 ½ cups vegan buttermilk
- 1 ½ cups granulated sugar
- 1 cup melted 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
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup raspberry jam
- Vegan cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until smooth.
- Gradually mix in ground almonds, all-purpose flour, baking powder, baking soda, and sea salt.
- Slowly incorporate vegan buttermilk until just combined.
- Divide the batter evenly between the prepared pans and bake for 40–42 minutes or until a toothpick comes out clean.
- Let cakes cool for about 10 minutes before transferring them to a cooling rack.
- Once cooled, slice each layer in half to create four layers total.
- Prepare your vegan cream cheese frosting and assemble by layering frosting and raspberry jam between each cake layer.
- Frost the outside of the cake, then decorate with fresh raspberries and crushed almonds.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg