The One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting has become a staple in my kitchen, bursting with bright raspberry flavor and the comforting notes of almond. It’s been a delight to test this recipe several times, refining it to achieve the perfect balance of moistness and flavor. As I whipped up each layer, I couldn’t resist the aromatic allure that filled my kitchen. If you love fruity desserts, you might also enjoy my Strawberry Cobbler.
About One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
This delightful cake is a vegan twist on a classic almond cake, perfect for gatherings or a cozy afternoon treat. Each layer is soft and luscious, layered with fresh raspberry jam and smooth dairy-free cream cheese frosting. My testing journey included several batches to get the texture just right—light and fluffy with each bite. This cake marries vibrant flavor with a rich history, as almond cakes have been cherished in various cultures for centuries.
- Quick prep time of 20 minutes makes it a weeknight-friendly dessert.
- Budget-friendly, utilizing simple and accessible ingredients.
- A family favorite that brings warmth and smiles during gatherings.
- Almonds are nutrient-dense, adding a wholesome touch.
Key Ingredients & Their Roles
- Vegan Buttermilk: Adds moisture and tenderness; you can easily make it by combining plant milk with lemon juice.
- Dairy-Free Yogurt: Contributes creaminess and balances flavors while keeping it vegan.
- Ground Almonds: Opt for finely ground for the best texture; they add rich flavor and a nutty aroma.
- Raspberry Jam: Provides sweetness and tartness, creating a beautiful contrast with the cake.
How to Make One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
- Begin by preheating your oven to 350°F. Line two 8-inch cake pans with parchment paper, allowing for easy release later.
- In a large mixing bowl, whisk together the granulated sugar, melted vegan butter, dairy-free yogurt, vanilla, and almond extracts until smooth and creamy.
- Next, gently fold in the ground almonds, all-purpose flour, baking powder, baking soda, and sea salt. As you mix, pour in the vegan buttermilk until just combined—aim for a lump-free batter.
- Divide the batter between the prepared pans and bake for 40-42 minutes, until a toothpick inserted in the center comes out clean.
Pro Tips & Troubleshooting
- During testing, I found that letting the cakes cool in the pans for 10 minutes helps prevent the tops from rounding, making it easier to layer.
- If you see excess moisture during baking, check the oven temperature. An oven thermometer can help maintain consistent heat.
- For a seasonal twist, try using homemade raspberry purée instead of jam for a fresher taste.
- This recipe is easily doubled for larger gatherings—the layers hold wonderfully in larger sizes.
Storage & Make-Ahead Guide
This One Bowl Vegan Almond Raspberry Cake can be stored in the fridge for up to 5 days, or freeze individual slices for up to 3 months. When reheating, pop them in the oven at 350°F for about 10 minutes to retain moisture. From my experience, storing the cake in an airtight container keeps it fresher, preventing it from drying out.
Serving Suggestions
Elevate your dessert table by serving this cake with a scoop of vegan vanilla ice cream or pair it with a fresh side salad like my Chickpea Salad. It’s the perfect balance of sweet and savory!
Frequently Asked Questions
- Can I use gluten-free flour? Absolutely! Use a gluten-free 1:1 baking flour for best results.
- What can I substitute for vegan butter? Coconut oil or a high-quality vegetable shortening work well in this recipe.
- How do I know when the cake is done? A toothpick inserted in the center should come out clean or with a few crumbs attached.
- Can I make this cake ahead of time? Yes, it stores beautifully in the fridge or freezer and can be enjoyed later!
- Is there a way to make this cake sweeter? You can add more sugar or use sweetened dairy-free yogurt to enhance the sweetness.
Final Thoughts
Baking this One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting has been such a rewarding experience, and I hope you enjoy it as much as I do. My favorite way to relish this cake is with a cup of herbal tea—it’s a cozy treat! I can’t wait to hear your experiences, so please share your baking tales!
More Recipes You’ll Love
- Strawberry Cobbler – a delightful berry dessert that celebrates fruity flavors.
- Strawberry Cheesecake Bars – creamy and light, these bars share a similar frosting temptation.
- Raspberry Cobbler – another berry dessert pairing perfectly with almond notes.
- Chocolate Turtle Cobbler – an indulgent chocolate treat that complements the cakey delight.
- Whipped Pink Lemonade – a refreshing drink to balance the sweetness of the cake.
One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
Ingredients
- 1 1/2 cup vegan buttermilk room temperature
- 1 1/2 cup granulated sugar
- 1 cup unsalted vegan butter melted and cooled to room temperature
- 1 cup dairy free yogurt room temperature
- 2 tbsp vanilla extract
- 2 tsp almond extract
- 1 1/3 cup almonds ground into a flour
- 2 1/2 cup 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
Instructions
- Preheat the oven to 350F, and line two 8” cake pans with parchment paper.
- In a large bowl, whisk together the sugar, melted vegan butter, dairy free yogurt, vanilla extract, and almond extract.
- Add in the ground almonds, all purpose flour, baking powder, baking soda, and sea salt.
- Slowly pour in the vegan buttermilk as you whisk the dry ingredients into the wet ingredients.
- Divide the cake batter into the two pans, and bake for 40-42 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then transfer to a cooling rack.
- Once cooled, carefully slice each cake layer in half to create four layers.
- Prepare the vegan cream cheese frosting.
- Layer the cake, scooping 1/2 cup frosting on each layer with raspberry jam in between.
- Chill the cake in the fridge for 20 minutes before frosting the top and sides.
- Top with raspberries and crushed almonds before serving.