Making this Raspberry Almond Cake is a breeze! Just one bowl, no fuss. This almond cake is super soft and moist, packed with juicy raspberries, and topped with almond flakes and a sprinkle of powdered sugar. It’s incredibly delicious and simple to make—plus, it’s egg-free and dairy-free.
How to Make It
Start with dairy-free yogurt and buttermilk. Mix in ground almonds and brown sugar for extra moisture. Pour the batter into a single layer, scatter almond flakes on top, and bake. Once it’s done, dust with powdered sugar for a perfect finish. That’s it!
Raspberry Almond Cake
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups 180g all-purpose flour
- ¾ cup 150g granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup 50g almond flour (optional for added almond flavor)
Wet Ingredients:
- 1 cup 240ml almond milk (or any plant-based milk)
- ⅓ cup 80ml vegetable oil (canola or melted coconut oil work well)
- 2 tsp apple cider vinegar or white vinegar
- 1 tsp vanilla extract
- ½ tsp almond extract (optional for enhanced almond flavor)
Add-ins:
- 1 cup 125g fresh or frozen raspberries (if using frozen, do not thaw)
- ¼ cup 30g sliced almonds (optional, for topping)
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan or line it with parchment paper.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and almond flour (if using).
Add Wet Ingredients:
- Add the almond milk, vegetable oil, vinegar, vanilla extract, and almond extract (if using) to the dry ingredients. Mix until just combined. Be careful not to overmix; the batter should be smooth.
Fold in Raspberries:
- Gently fold in the raspberries. If you are using frozen raspberries, add them straight from the freezer to prevent them from bleeding too much into the batter.
Transfer to Pan:
- Pour the batter into the prepared cake pan. Use a spatula to spread it evenly. Sprinkle the sliced almonds on top if desired.
Bake:
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden, and the edges should start pulling away from the sides of the pan.
Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar or glaze with an optional almond or lemon icing.
Optional Glaze:
- For an extra touch, mix ½ cup powdered sugar with 1-2 tbsp almond milk and a few drops of almond extract until smooth. Drizzle over the cooled cake.
Notes
Tips:
- Substitutions: Use any plant-based milk and oil you prefer. Coconut oil adds a slight coconut flavor, while canola oil is more neutral.
- Raspberry Alternative: Try substituting raspberries with blueberries, blackberries, or chopped strawberries for a different berry twist.
Storage:
- Store the cake at room temperature in an airtight container for up to 3 days or refrigerate for up to a week. The cake can also be frozen for up to 2 months.
- Category: Dessert
