Description
Indulge in the delightful One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting, a perfect dessert for any occasion. This cake combines the nutty flavor of almond flour with the tartness of raspberry jam, all enveloped in a luscious dairy-free cream cheese frosting. Light, fluffy, and visually stunning, it’s ideal for birthdays, brunch gatherings, or simply as a sweet treat at home. With its easy one-bowl preparation method, this vegan cake minimizes cleanup while maximizing flavor. Top it off with fresh raspberries and crushed almonds for an elegant finish that will impress your guests.
Ingredients
Scale
- 1 1/2 cups vegan buttermilk
- 1 1/2 cups granulated sugar
- 1 cup unsalted vegan butter
- 1 cup dairy-free yogurt
- 2 tbsp vanilla extract
- 2 tsp almond extract
- 1 1/3 cups ground almonds
- 2 1/2 cups all-purpose flour
- 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
Instructions
- 1. Preheat oven to 350°F and line two 8-inch cake pans with parchment paper.
- 2. In a large bowl, whisk together granulated sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract.
- 3. Add ground almonds, all-purpose flour, baking powder, baking soda, and sea salt to the wet mixture. Gradually stir in vegan buttermilk until just combined.
- 4. Divide batter between the prepared pans and bake for 40–42 minutes or until a toothpick comes out clean.
- 5. Allow cakes to cool before frosting with vegan cream cheese frosting and layering with raspberry jam.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 420
- Sugar: 34g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg