As I sifted through my pantry one rainy afternoon, the gentle aroma of almonds lingered in the air, sparking an idea for a delectable treat. Enter the One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting—a delightful fusion of nutty flavors and tart sweetness, all prepared in a single bowl! This recipe is your go-to when craving something special but still want to keep it simple and cleanup-free. It’s not just easy to make; it’s also a showstopper for celebrations or a cozy evening dessert. Besides its scrumptious taste, this cake is dairy-free, making it suitable for various dietary needs. Are you ready to whip up a masterpiece that will wow your friends and family? Let’s dive into the delightful world of baking!
Why is this cake a must-try?
Simplicity is key: This One Bowl Vegan Almond Raspberry Cake is a breeze to make, requiring minimal effort and cleanup.
Irresistibly delicious: The blend of nutty almonds with sweet raspberries creates a flavor explosion that will have everyone reaching for seconds.
Versatile options: Whether you opt for two or four layers, you can customize it to fit any occasion perfectly.
Crowd-pleasing appeal: Serve it at parties, and watch it disappear as guests rave about its deliciousness.
Plus, if you enjoyed this, you may love my Coconut Mochi Cake for another delightful dessert! This cake is not just a treat; it’s an experience!
Vegan Almond Raspberry Cake Ingredients
Dive into the delightful flavors of this Vegan Almond Raspberry Cake with simple and wholesome ingredients!
For the Cake
- Sugar – A touch of sweetness; granulated sugar or coconut sugar gives a lovely balance.
- Vegan Butter – Richness and texture; coconut oil is a great substitute for a tropical twist.
- Dairy-Free Yogurt – Adds moisture and structure; if you want a lower-fat option, applesauce works perfectly!
- Vanilla Extract – Enhances the flavor; always opt for pure extract to get the best results.
- Almond Extract – Boosts the almond flavor; omit if you have nut allergies.
- Ground Almonds – Gives a nutty depth; swap with almond flour for a finer bite.
- All-Purpose Flour – Provides structure; gluten-free 1:1 baking flour can seamlessly be substituted.
- Baking Powder – Ensures a good rise; always check the freshness for the best outcome.
- Baking Soda – Balances acidity; don’t skip this essential ingredient!
- Sea Salt – Enhances all the flavors; replace with regular salt if that’s what you have.
- Vegan Buttermilk – Adds tenderness; make your own by mixing vinegar or lemon juice with any plant milk.
For the Cream Cheese Frosting
- Vegan Cream Cheese – The star of your frosting; it provides a creamy texture that complements the cake beautifully.
- Powdered Sugar – Sweetens and thickens the frosting; sift it for a smoother consistency.
- Vanilla Extract – Adds a lovely hint of flavor; pure vanilla is always a winner!
Get ready to enjoy the lusciousness of this Vegan Almond Raspberry Cake that will make any gathering feel special!
Step‑by‑Step Instructions for One Bowl Vegan Almond Raspberry Cake
Step 1: Preheat and Prepare Cake Pans
Begin by preheating your oven to 350°F (175°C). While the oven heats, prepare two 8-inch round cake pans by lining the bottoms with parchment paper and lightly greasing the sides to ensure a smooth release after baking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the sugar, melted vegan butter, and dairy-free yogurt until the mixture is smooth and well combined. Add in the vanilla extract and almond extract, mixing until everything is creamy and aromatic, setting a delightful base for your Vegan Almond Raspberry Cake.
Step 3: Combine Dry Ingredients
Next, gently fold in the ground almonds, all-purpose flour, baking powder, baking soda, and sea salt to the wet mixture. Stir until just combined, being careful not to overmix, which ensures a light and fluffy cake texture. The batter should be creamy with small specks of ground almonds visible.
Step 4: Incorporate Vegan Buttermilk
Gradually pour in the vegan buttermilk, mixing until the batter is smooth and homogenous. Keep your mixing gentle—this will help maintain the fluffiness of your One Bowl Vegan Almond Raspberry Cake. The batter should have a slightly pourable consistency, ready to elevate to deliciousness.
Step 5: Bake the Cakes
Divide the prepared batter evenly between the two cake pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for 40-42 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice a lovely golden-brown color forming as they bake.
Step 6: Cool Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Carefully transfer the cakes to a wire rack to cool completely. If you’re making a four-layer cake, slice each layer in half horizontally for the perfect presentation.
Step 7: Prepare Frosting
While the cakes are cooling, it’s time to prepare your vegan cream cheese frosting. In a medium bowl, beat together the vegan cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill the frosting slightly before applying, as this will help achieve a more stable consistency.
Step 8: Assemble the Cake
Once the cakes are fully cooled, start layering by placing one cake layer on your serving plate. Spread a layer of frosting on top, then add a layer of raspberry jam for an enticing contrast. Repeat with additional layers, stacking them carefully and ensuring even placement.
Step 9: Frost the Outside
After stacking your layers, apply a crumb coat of frosting around the perimeter of the cake. Chill the cake for 20 minutes to set the layers, then generously frost the top and sides with the remaining vegan cream cheese frosting, achieving a smooth finish.
Step 10: Garnish and Serve
To add a final touch, decorate your One Bowl Vegan Almond Raspberry Cake with fresh raspberries and a sprinkle of crushed almonds on top. The vibrant colors and textures will entice everyone at your gathering, leading to joyful celebrations over this irresistible dessert.
Vegan Almond Raspberry Cake Variations & Substitutions
Feel free to get creative and personalize this recipe to match your taste buds and dietary needs!
- Fruit Swap: Substitute raspberry jam with strawberry or blueberry jam for a fresh twist.
- Nutty Additions: Incorporate chopped pecans, walnuts, or hazelnuts for an extra crunch and rich texture.
- Flour Variation: Use almond flour instead of ground almonds for a lighter cake or swap in gluten-free 1:1 baking flour for a gluten-free option.
- Sweetness Adjustment: For a natural sweet alternative, use maple syrup or agave nectar instead of granulated sugar—just adjust the liquid amounts.
- Flavor Boost: Add citrus zest—like lemon or orange—for an invigorating burst of flavor that pairs beautifully with the raspberries.
- Frosting Fun: Try swapping the vegan cream cheese for coconut whipped cream for a lighter, tropical frosting option; it complements the almond theme wonderfully.
- Chocolatey Delight: Fold in chocolate chips into the batter for a decadent chocolate almond raspberry cake; it’s a scrumptious twist!
- Spicy Kick: Add a dash of cinnamon or nutmeg for warmth and depth, enhancing the overall flavor of your cake.
And if you’re looking for more delightful desserts, don’t miss out on my Moist Biscoff Cake and the ever-popular Pink Velvet Cheesecake to keep the sweet treats coming!
What to Serve with One Bowl Vegan Almond Raspberry Cake
Set the stage for a memorable meal and tantalizing dessert that’ll make everyone smile.
- Fresh Fruit Salad: A refreshing mix of seasonal fruits brightens your plate, complementing the cake’s richness with zesty flavors.
- Coconut Whipped Cream: Light and silky, this dairy-free topping adds a luscious touch that enhances the almond and raspberry flavors beautifully.
- Herbal Tea: A warm cup of chamomile or mint tea offers a calming finish, balancing the sweetness of the cake with soothing herbal notes.
- Vegan Ice Cream: Indulge further by serving a scoop of creamy vegan ice cream alongside. The cold contrast adds an exciting texture for each bite.
- Chocolate Ganache: Drizzle warm, rich chocolate ganache on top of the cake for a decadent twist that will leave chocolate lovers in rapture.
- Dark Chocolate-Covered Almonds: These provide a crunchy, sweet-savory element that harmonizes with the flavors of the cake while adding an exciting texture.
- Lemonade or Sparkling Water: A citrusy drink can brighten up the palate, making each bite of cake feel like a delightful treat in the warm sun.
- Mixed Berry Compote: A sweet-tart compote made from strawberries and blueberries offers a delightful contrast to the cake’s flavor and texture.
- Vegan Cheesecake Bites: For an added element of surprise, these mini desserts can serve as a brilliant second act, keeping the vegan theme alive.
Make Ahead Options
These One Bowl Vegan Almond Raspberry Cakes are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 24 hours in advance by baking them, allowing them to cool completely, and then wrapping them tightly in plastic wrap to prevent drying out. The vegan cream cheese frosting can also be made ahead and stored in the refrigerator for up to 3 days—just give it a quick stir before using to ensure a smooth consistency. When you’re ready to serve, simply layer the cakes with the frosting and raspberry jam, then decorate as desired. This way, you’ll enjoy a stunning dessert with minimal last-minute effort!
How to Store and Freeze Vegan Almond Raspberry Cake
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Room Temperature: If enjoying within a day, store the cake at room temperature in a covered cake dome to keep it fresh and moist.
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Fridge: For longer storage, place the cake in an airtight container in the refrigerator, where it will stay fresh for up to 5 days.
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Freezer: Wrap individual slices of the Vegan Almond Raspberry Cake in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 2 months.
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Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) for a few minutes before serving.
Expert Tips for Vegan Almond Raspberry Cake
- Room Temperature Ingredients: Bring your vegan butter and yogurt to room temperature for better incorporation, ensuring a smooth batter that results in a fluffy Vegan Almond Raspberry Cake.
- Measure Flour Accurately: Avoid a dense cake by correctly measuring your flour using the spoon-and-level method; too much flour can weigh your cake down.
- Mix Gently: To maintain that light, airy texture, mix your batter until just combined. Overmixing can lead to a tough cake; treat your batter gently!
- Cool Cakes Properly: Let your cakes cool in the pans for 10 minutes before transferring them to a wire rack. This prevents them from collapsing and helps maintain their structure.
- Chill Your Frosting: For easier spreading, chill your vegan cream cheese frosting before using it on the cake. A firmer frosting is much easier to work with when assembling!
One Bowl Vegan Almond Raspberry Cake Recipe FAQs
What kind of raspberries should I use for the cake?
Absolutely! Fresh raspberries are best for that sweet-tart flavor and vibrant color. Look for plump, firm berries without any dark spots or mushiness. If fresh raspberries aren’t available, feel free to use frozen ones, but don’t thaw them beforehand; just fold them gently into the batter to avoid excess moisture.
How should I store the Vegan Almond Raspberry Cake?
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. If the weather is warm, this is the best option to maintain moisture. Alternatively, you can keep it at room temperature covered with a cake dome for a day.
Can I freeze the Vegan Almond Raspberry Cake?
Yes, it freezes beautifully! After baking and cooling, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or a zip-lock bag. The cake can stay fresh in the freezer for up to 2 months. When ready to enjoy, simply thaw it overnight in the fridge.
What should I do if my cake doesn’t rise?
Very! If your cake doesn’t rise, it could be due to expired baking powder or baking soda. Always check that your leavening agents are fresh before baking. Another tip is to avoid overmixing the batter, which can lead to a dense cake. If the batter looks thick and heavy instead of smooth, that might be the culprit.
Are there any allergen considerations with this recipe?
Yes, definitely! This Vegan Almond Raspberry Cake is nut-free if you omit the almond extract and use ground pumpkin seeds instead of ground almonds. If anyone at your gathering has allergies, always double-check the labels of your ingredients, such as flour and yogurt, for potential cross-contamination with allergens.
What’s the best way to layer and frost the cake?
For a professional look, chill your cooled cake layers in the fridge for about 30 minutes before frosting. This helps set the cake layers and makes them easier to handle. Start with a thin layer of frosting between the layers to keep everything in place, and a crumb coat on the outside before applying the final layer can help achieve a smooth finish. Don’t forget to chill it for 20 minutes after applying the crumb coat to ensure it holds its shape!
Delightful Vegan Almond Raspberry Cake That's So Easy to Make
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by lining with parchment and greasing the sides.
- In a large mixing bowl, whisk together sugar, melted vegan butter, and dairy-free yogurt until smooth. Add vanilla and almond extract; mix until creamy.
- Gently fold in ground almonds, flour, baking powder, baking soda, and salt to the wet mixture until just combined.
- Gradually stir in vegan buttermilk until the batter is smooth.
- Divide the batter between the two prepared pans and bake for 40-42 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, beat together vegan cream cheese, powdered sugar, and vanilla until smooth.
- Once cooled, layer the cakes with frosting and raspberry jam, repeating until all layers are stacked.
- Apply a crumb coat and chill for 20 minutes. Frost the top and sides with remaining frosting.
- Garnish with fresh raspberries and crushed almonds before serving.