One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
This One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting is a delightful treat that will impress at any gathering. Its soft, buttery layers are perfectly complemented by creamy dairy-free frosting and tangy raspberry jam. Ideal for birthdays, celebrations, or just a sweet indulgence, this cake is sure to become a favorite in your home. The combination of almond and raspberry flavors creates an irresistible dessert that looks as good as it tastes.
Why You’ll Love This Recipe
- Easy to Make: With all the ingredients mixed in just one bowl, cleanup is a breeze!
- Vegan-Friendly: This cake is completely plant-based, making it suitable for various diets.
- Deliciously Moist: The combination of vegan buttermilk and yogurt ensures a moist texture.
- Versatile Occasion Fit: Perfect for birthdays, holidays, or casual get-togethers.
- Stunning Presentation: Four layers of cake topped with beautiful raspberries and almonds make it a showstopper.
Tools and Preparation
Before diving into the recipe, gather your tools to ensure smooth preparation. Having everything ready makes baking more enjoyable!
Essential Tools and Equipment
- 8 round cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
- Food processor (for grinding almonds)
- Cake turntable (optional)
Importance of Each Tool
- 8 round cake pans: These provide the perfect shape for layered cakes, allowing even baking.
- Food processor: Essential for quickly grinding almonds into flour and ensuring a fine texture.
- Cooling rack: Helps cakes cool evenly, preventing sogginess on the bottom.
Ingredients
This soft and buttery 4 layer vegan almond cake is layered with creamy dairy-free vegan cream cheese frosting and raspberry jam. Light, fluffy, and a complete showstopper!
- 1 1/2 cups (300 mL) vegan buttermilk, room temperature
- 1 1/2 cup (300 g) granulated sugar
- 1 cup (225 g) unsalted vegan butter, melted and cooled to room temperature
- 1 cup (240 g) dairy-free yogurt, room temperature
- 2 tbsp vanilla extract
- 2 tsp almond extract
- 1 1/3 cups (170 g) almonds, ground into a flour
- 2 1/2 cups (325 g) all-purpose flour (or gluten-free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup raspberry jam
- 2 batches vegan cream cheese frosting
- 1 cup raspberries, for decoration
- 1 cup crushed almonds, for decoration
How to Make One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Line two 8 cake pans with parchment paper. Measure out all ingredients carefully. Use a food processor to pulse the almonds into a rustic flour.
Step 2: Combine Wet Ingredients
In a large mixing bowl:
1. Whisk together the granulated sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until smooth.
2. Gradually add in the ground almonds along with all-purpose flour, baking powder, baking soda, and sea salt.
Step 3: Add Vegan Buttermilk
Slowly pour in the vegan buttermilk while whisking gently until just combined. Avoid overmixing; stop when wet ingredients are fully integrated into dry ingredients.
Step 4: Bake the Cakes
Divide the batter evenly between the two prepared pans:
1. Bake for about 40–42 minutes or until a toothpick inserted comes out clean.
2. Remove from oven and let them cool in their pans for about 10 minutes before transferring to a cooling rack.
Step 5: Slice the Cake Layers
Once cooled:
1. Carefully slice each cake layer in half horizontally using a large kitchen knife.
2. You will now have four round layers to work with.
Step 6: Prepare Cream Cheese Frosting
Make two batches of vegan cream cheese frosting following your preferred recipe.
Step 7: Assemble the Cake
Place one layer on a plate or cake turntable:
1. Spread about half a cup of cream cheese frosting on top.
2. Create a well in the center for raspberry jam; fill with about one-third cup of raspberry jam.
3. Repeat this process with all layers before placing the last layer on top.
Step 8: Final Frosting
Smooth out remaining cream cheese frosting around the edges:
1. Chill in the fridge for about 20 minutes to set.
2. Decorate with fresh raspberries and crushed almonds before serving! Enjoy your delightful One Bowl Vegan Almond Raspberry Cake!
How to Serve One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
This delectable One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting is perfect for various occasions. Here are some serving suggestions to elevate your dessert experience.
For a Festive Occasion
- Add Fresh Berries: Top the cake with additional fresh raspberries, blueberries, or strawberries for a burst of color and flavor.
- Serve with Vegan Ice Cream: Pair each slice with a scoop of dairy-free vanilla ice cream for a delightful contrast in temperature and texture.
As an Afternoon Treat
- Dust with Powdered Sugar: Lightly dust the top of the cake with powdered sugar for a simple yet elegant touch.
- Accompany with Tea or Coffee: Enjoy slices of cake alongside your favorite herbal tea or freshly brewed coffee to enhance your afternoon break.
For a Birthday Celebration
- Candle Decoration: Add colorful candles on top of the cake for birthday celebrations. It’s an easy way to make any occasion special.
- Create a Dessert Table: Include this cake as part of a larger dessert table featuring other vegan treats and fruits for variety.
How to Perfect One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
To achieve the best results with your One Bowl Vegan Almond Raspberry Cake, keep these tips in mind.
- Use Room Temperature Ingredients: Ensuring that all your ingredients are at room temperature will help create a smooth batter and light texture.
- Don’t Overmix the Batter: Mix just until combined; overmixing can lead to a dense cake rather than a light and fluffy one.
- Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. An inaccurate oven can affect baking times.
- Cool Completely Before Frosting: Allow the cake layers to cool completely before frosting to prevent melting your cream cheese frosting.
- Experiment with Flavors: Feel free to add lemon zest or orange extract for extra zest in the cake batter or frosting.
- Store Properly: Keep leftover cake in an airtight container in the fridge, where it will stay fresh for several days.
Best Side Dishes for One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
Pairing side dishes can enhance your dessert experience. Here are some great options.
- Vegan Whipped Cream: This light and airy topping adds richness without overpowering the flavors of the cake.
- Fruit Salad: A refreshing mix of seasonal fruits balances sweetness and offers a healthy contrast.
- Chocolate Sauce: Drizzle dairy-free chocolate sauce over each slice for an indulgent twist.
- Nutty Granola: Serve alongside crunchy granola for added texture; it’s also delicious when sprinkled on top.
- Chia Seed Pudding: A creamy chia pudding complements the cake’s flavors while being nutritious and satisfying.
- Coconut Yogurt Parfait: Layer coconut yogurt with granola and berries in small cups as a delightful accompaniment.
Common Mistakes to Avoid
Baking can be tricky, especially when making a cake like the One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting. Here are some common mistakes to avoid.
- Not using room temperature ingredients: Make sure all ingredients, including vegan buttermilk and dairy-free yogurt, are at room temperature for better mixing.
- Overmixing the batter: Mix just until combined to keep the cake light and fluffy. Overmixing can lead to a dense texture.
- Skipping the cooling time: Allow the cakes to cool properly before slicing. This prevents crumbling and ensures even layers.
- Inaccurate ingredient measurements: Use a kitchen scale for precision. Incorrect measurements can affect the cake’s rise and texture.
- Ignoring baking time: Check for doneness a few minutes early, as oven temperatures may vary. A toothpick should come out clean when done.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container for up to 3 days.
- Place parchment paper between layers if stacking to prevent sticking.
Freezing One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
- Wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months.
- Thaw in the fridge overnight before serving.
Reheating One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
- Oven: Preheat to 350°F, cover with aluminum foil, and heat for 10-15 minutes.
- Microwave: Heat one slice at a time for 15-20 seconds on medium power.
- Stovetop: Place a slice in a pan over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
Here’s a quick Q&A section addressing common inquiries about the One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting.
What makes this cake vegan?
This cake is vegan because it uses plant-based ingredients such as vegan butter, dairy-free yogurt, and almond milk instead of traditional dairy products.
Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with gluten-free 1:1 baking flour plus arrowroot or cornstarch to achieve similar results.
How can I customize the frosting?
You can add flavors like lemon or orange zest to the cream cheese frosting for a unique twist on this classic recipe.
What occasions is this cake suitable for?
This One Bowl Vegan Almond Raspberry Cake is perfect for birthdays, celebrations, or any dessert craving. Its beautiful layers make it visually stunning!
Final Thoughts
The One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting is not only delicious but also versatile. You can customize it by adding different fruits or extracts to suit your taste. Try making it today; it’s sure to impress friends and family!
One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
- Total Time: 1 hour 2 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the delightful taste of our One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting. This elegant, plant-based dessert features four layers of fluffy almond cake, perfectly paired with creamy dairy-free frosting and a tangy raspberry jam filling. It’s the ideal centerpiece for birthdays, celebrations, or a sweet treat to brighten your day. The combination of almond and raspberry flavors makes this cake not only visually stunning but also irresistibly delicious. Plus, it’s easy to prepare with minimal cleanup involved, making it perfect for bakers of all skill levels.
Ingredients
- 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 option)
- 3 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp sea salt
- 1 cup raspberry jam
- Vegan cream cheese frosting (2 batches)
- Raspberries and crushed almonds for decoration
Instructions
- Preheat oven to 350°F (175°C). Prepare two 8" round cake pans with parchment paper.
- In a large bowl, whisk together sugar, melted vegan butter, yogurt, vanilla, and almond extract until smooth.
- Add ground almonds, flour, baking powder, baking soda, and salt. Mix until combined.
- Gradually pour in vegan buttermilk while stirring gently; do not overmix.
- Divide batter between prepared pans and bake for about 40–42 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- Slice each layer in half horizontally for four layers total.
- Prepare the vegan cream cheese frosting.
- Assemble the cake by layering frosting and raspberry jam between each layer.
- Frost the sides and top of the cake; chill briefly before decorating 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 (120g)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
