April 27th, 2024
Recipes
Raspberry Almond Cake (Vegan)
Valentina P
- Difficulty
•
- Time 90"
Topped with plenty of raspberries and almonds, this delicious cake has a melt-in-your-mouth crumb and perfectly soft center. Great for using up extra berries.
How To MakeDiet Type: Plant-based
Shopping List
- 1 1/2 cups all purpose flour (or gluten-free blend)
- 12 to 14 ounces fresh raspberries
- 1 cup cane or coconut sugar
- 1/2 cup non-dairy milk
- 1/2 cup sliced almonds
- 6 tablespoons plant-based butter, softened
- 1/4 cup plain non-dairy yogurt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit and lightly butter 1 (9-inch) springform pan or cake pan(s).
- Step 2: Whisk together the flour, baking powder and salt in a bowl. Set aside.
- Step 3: Using a stand mixer or handheld electric mixer, beat the softened butter with the sugar until fluffy, about 2 minutes on medium speed. Add the yogurt, almond extract, and vanilla extract and beat on until incorporated. Slowly add in the flour mixture and milk, beating on low speed until a thick batter is formed.
- Step 4: Transfer the batter to the pan and scatter the raspberries evenly all over the top (yes, there will be a lot of berries). Sprinkle with all of the sliced almonds, gently pressing in the almonds so that they make contact with the batter or the berries.
- Step 5: Bake for 10 minutes, and then reduce to 325 degrees Fahrenheit and bake for 70 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan over a wire rack to room temperature.
- Serve: Slice and enjoy. Individual slices freeze well.
Recipe Notes
Note 1: Recipe adapted from Once Upon A Chef's Fresh Strawberry Cake.
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Raspberry Almond Cake (Vegan)
PT1H30M 1 1/2 cups all purpose flour (or gluten-free blend) 12 to 14 ounces fresh raspberries 1 cup cane or coconut sugar 1/2 cup non-dairy milk 1/2 cup sliced almonds 6 tablespoons plant-based butter, softened 1/4 cup plain non-dairy yogurt 1 1/2 teaspoons baking powder 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/2 teaspoon salt Gluten Free Vegan 1 Servings
Ingredients:
