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
Scale
- 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