One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
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!
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.
Notes
Store in an airtight container in the fridge for up to 5 days.